Creamy Stovetop Rice Pudding
This simple rice pudding is warm, creamy, and gently sweet, with vanilla and cinnamon doing most of the work. It starts with uncooked rice, so the grains soften right in the milk and turn naturally thick and comforting.
Total
40 min
Servings
6 servings
Level
Easy
Rice pudding is one of those quiet desserts that feels good in any season. Serve it warm from the pot on a cold night, or chill it for a soft, spoonable dessert the next day.
This version is made on the stovetop with simple pantry ingredients: rice, milk, sugar, vanilla, and a little cinnamon. Short-grain or medium-grain rice gives the creamiest texture, but long-grain rice also works if that is what you have.
The key is low heat and frequent stirring. The rice slowly releases starch into the milk, which thickens the pudding without eggs or heavy cream.
01What you'll need
Ingredients
9 items · 6 servings
- 3/4 cup short-grain or medium-grain white rice, rinsed
- 1 1/2 cups water
- 1/4 teaspoon fine salt
- 4 cups whole milk, divided
- 1/3 cup granulated sugar, plus more to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus more for serving
- 2 tablespoons unsalted butter
- 1/3 cup raisins, optional
02How to make it
Step-by-step
1. Rinse the rice
Place the rice in a fine-mesh sieve and rinse it under cool running water until the water looks less cloudy. This removes extra surface starch so the pudding thickens smoothly instead of turning gluey.
2. Start the rice
Add the rinsed rice, water, and salt to a medium heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and cook for 10 minutes, until most of the water is absorbed.
3. Add the milk and sugar
Stir in 3 cups of the milk and the sugar. Keep the heat low to medium-low so the mixture gently bubbles. A gentle bubble means small bubbles break the surface slowly; it should not boil hard.
4. Simmer and stir
Cook uncovered for 20 to 25 minutes, stirring often with a wooden spoon or heatproof spatula. Scrape the bottom and corners of the pan each time you stir so the milk does not scorch.
5. Check the texture
Taste a grain of rice. It should be tender, not firm in the center. The pudding should look creamy and loose, because it thickens as it cools. If the rice is still firm, add 1/2 cup of the remaining milk and cook for 5 more minutes.
6. Finish the pudding
Turn off the heat. Stir in the vanilla, cinnamon, butter, and raisins if using. Add the final 1/2 cup milk if you want a softer, creamier pudding.
7. Rest before serving
Let the pudding sit for 5 to 10 minutes. Serve warm with an extra sprinkle of cinnamon, or spoon it into bowls, cover, and chill for a cold dessert.
03From our kitchen
Cook's tips
- Make-ahead: Rice pudding is a good make-ahead dessert. It will thicken in the fridge, so stir in a splash of milk before serving to loosen it.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Do not leave rice pudding at room temperature for more than 2 hours.
- Reheating: Warm portions gently on the stovetop or in the microwave. Add a little milk and stir often so it becomes creamy again.
- Rice swap: Short-grain and medium-grain white rice give the creamiest result. Long-grain white rice works, but the pudding may be a little less thick. Brown rice needs much more liquid and time, so it is not a straight swap here.
- Milk swap: Whole milk makes the richest pudding. For a lighter version, use 2% milk. For a dairy-free version, use unsweetened oat milk or coconut milk, but watch the heat closely because some non-dairy milks scorch faster.
- Flavor ideas: Add orange zest, a pinch of nutmeg, cardamom, chopped dates, toasted almonds, or a spoonful of jam on top before serving.
Cook's note
Use a heavy-bottomed saucepan if you have one. Milk can stick and burn in thin pans, especially near the end of cooking when the pudding is thick.
04Frequently asked
Questions & answers
Can I make rice pudding with leftover cooked rice?
Yes, but the method changes. Use about 2 1/2 cups cooked rice with 3 cups milk, sugar, salt, and cinnamon. Simmer for 15 to 20 minutes, stirring often, until creamy. Finish with vanilla and butter.
Why is my rice pudding too thick?
Rice pudding thickens as it cools. Stir in milk, 1 to 2 tablespoons at a time, until it reaches the texture you like. This works for both warm and chilled pudding.
Why did the milk burn on the bottom of the pan?
The heat was likely too high, or the pudding was not stirred often enough. Use low to medium-low heat, stir around the bottom and edges of the pan, and switch to a heavy pan if possible.
Can I freeze rice pudding?
You can freeze it, but the texture may turn slightly grainy after thawing. If you do freeze it, use an airtight container for up to 1 month. Thaw in the fridge and reheat gently with extra milk.
Should rice pudding be served warm or cold?
Both are good. Warm rice pudding is soft and cozy, while chilled rice pudding is thicker and more set. Add a splash of milk after chilling if you want it creamier.
05Keep cooking
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