Easy Stovetop Rice Pudding

This timeless dessert transforms basic pantry staples into something truly magical. There's something incredibly comforting about a warm bowl of creamy rice pudding with milk and cinnamon – it's like a warm hug in dessert form. Whether you're looking to recreate a childhood memory or discover a new favorite comfort food, this recipe delivers nostalgic flavors with minimal effort and maximum satisfaction.

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Course: Dessert

Cuisine: International

Keyword: Rice Pudding, Stovetop Rice Pudding, Creamy Dessert, Comfort Food

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 215kcal

Equipment

Large Heavy-Bottomed Saucepan
Wooden Spoon

Ingredients

Rice Pudding Base

1 cup short-grain white rice arborio works beautifully
4 cups whole milk
1/2 cup granulated sugar
1/4 tsp salt
2 large eggs lightly beaten
1 tbsp butter
2 tsp pure vanilla extract
1 tsp ground cinnamon plus more for garnish
1/2 cup raisins optional
1 pinch freshly grated nutmeg optional

Instructions

In a large, heavy-bottomed saucepan, combine the rice, milk, sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
Reduce heat to medium-low and cook uncovered, stirring frequently (about every 2-3 minutes) to prevent scorching. Continue this process for approximately 20-25 minutes, or until the rice is tender and the mixture has thickened considerably.
Remove the pan from heat and slowly add about 1/2 cup of the hot rice mixture to the beaten eggs, whisking constantly. This tempers the eggs, preventing them from scrambling when added back to the pot.
Gradually whisk the egg mixture back into the saucepan, creating an incredibly silky texture.
Return the pan to low heat and cook for an additional 2-3 minutes, stirring constantly. The pudding will thicken further as it heats through and the eggs cook. You'll know it's ready when it coats the back of a wooden spoon and a finger drawn through leaves a clear path.
Remove from heat and stir in the butter, vanilla extract, cinnamon, and raisins (if using). The residual warmth will melt the butter and bloom the aromatics, infusing the entire pudding with those classic flavors.
Serve warm or allow to cool and refrigerate. If desired, sprinkle with additional cinnamon before serving.

Notes

Substitution Options:

For a dairy-free version, substitute almond milk or coconut milk
Brown rice can replace white rice for added fiber (requires additional cooking time)
Maple syrup or honey can substitute for granulated sugar
Dried cranberries or chopped dried apricots make excellent alternatives to raisins

Storing Tips:

Refrigerate leftover pudding in an airtight container for up to 3 days.
Place plastic wrap directly on the surface before sealing to prevent skin formation.
When reheating, add a splash of milk and stir gently to restore the creamy consistency.
Rice pudding does not freeze well due to texture changes; enjoy fresh or refrigerated only.

Nutrition

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