Creamy Stovetop Rice Pudding
Old-fashioned rice pudding simmered slowly in milk with vanilla and cinnamon until thick and creamy. No eggs, no oven, and just a few pantry ingredients.
By Tasty Nest Recipes Editorial TeamPublished
45 min total 4 servingsEasy
Photo: Lablascovegmenu · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Rice pudding is one of the simplest and most comforting desserts there is. Rice cooks slowly in milk until the grains are tender and the starch they release turns the milk thick and creamy.
This stovetop version needs no eggs and no oven. The key is patience and the right rice: a short- or medium-grain variety such as arborio releases plenty of starch for a naturally creamy texture.
Serve it warm on a cold evening or chilled straight from the fridge, with a dusting of cinnamon or a spoonful of fruit compote.
Equipment you'll need
- Heavy-bottomed medium saucepan
- Wooden spoon or heatproof spatula
Tips for success
- Use a heavy-bottomed pan and keep the heat low; milk scorches easily on thin pans.
- Long-grain rice can be used, but the pudding will be less creamy and the grains more separate.
- Stir a splash of milk into chilled leftovers to bring back a creamy texture.
Substitutions and variations
- Use a creamy oat or soy milk instead of dairy milk; plant milks may need a little longer to thicken.
- Replace some of the milk with coconut milk and add cardamom for a fragrant variation.
- Swap the raisins for dried cranberries, chopped dates or a spoonful of jam when serving.
Storage and reheating
To store: Cool, cover and refrigerate for up to 4 days. Rice pudding does not freeze well; the texture becomes grainy when thawed.
To reheat: Warm gently in a saucepan over low heat with a splash of milk, stirring, or eat it cold.
Recipe
Creamy Stovetop Rice Pudding
Old-fashioned rice pudding simmered slowly in milk with vanilla and cinnamon until thick and creamy. No eggs, no oven, and just a few pantry ingredients.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Start the rice in water
Combine the rice and water in the saucepan and bring to a boil. Reduce the heat and simmer for about 8 minutes, stirring once or twice, until most of the water has been absorbed. Starting in water helps the grains soften evenly.
Step 2: Add the milk
Pour in the milk and add the sugar, salt and cinnamon stick. Bring to a gentle simmer over medium heat, stirring.
Step 3: Simmer slowly
Reduce the heat to low so the milk barely bubbles. Cook for 25 to 30 minutes, stirring frequently and scraping the bottom of the pan so the milk does not catch, until the rice is completely tender and the pudding is thick and creamy.
Step 4: Finish
Remove from the heat and stir in the vanilla and raisins, if using. Discard the cinnamon stick. The pudding will thicken considerably as it cools, so take it off the heat while it is still slightly looser than you would like.
Step 5: Serve
Serve warm, or transfer to a bowl, press a sheet of plastic wrap onto the surface to stop a skin forming, and chill. Dust with cinnamon before serving.
Cuisine: European · Course: Dessert
Estimated nutrition per serving
- Calories
- 320
- Protein
- 9 g
- Fat
- 7 g
- Carbs
- 56 g
- Fibre
- 1 g
- Sugars
- 33 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/rice-pudding
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