Discover the simple joy of Easy Rice Pudding, a blend of creamy textures and sweet cinnamon spice, versatile enough to be enjoyed warm or chilled to perfection.
I am a big fan of pudding. It is one of my favorite treats, next to ice cream that is! It is creamy and can be a warm or cool dessert. I adore the texture and cinnamon spice in rice pudding. There’s nothing like it in the world. It’s creamy, sweet, dreamy, and just perfect. If your mouth is watering like mine is, it’s time to give this easy treat a try!
Rice pudding is simply rice cooked in sweetened milk. It has a warming, old-fashioned feel to it and is simply delish. For more desserts with a made-by-grandma feel, try my Perfect Coconut Cream Pie and Mini Apple Pie a La Mode.
Table of Contents
Reasons to Love this Easy Stovetop Rice Pudding
- Rice pudding is simple to make with just a few pantry staples, perfect for a quick, satisfying treat.
- The creamy consistency provides a soothing, comforting texture.
- It’s a versatile dessert, perfect as a warm winter treat or a cool summer dessert.
Recipe Ingredients
- Whole Milk: Rich and creamy, milk provides a velvety texture to the pudding.
- Vanilla: Imparts a sweet, aromatic flavor.
- Ground Cinnamon: Cinnamon offers a warm, spicy note.
See the recipe card for full information on ingredients and quantities.
Variations
- Rice Varieties: Explore different rice varieties to elevate your pudding. For a creamier texture and richer pudding, use Arborio rice. Basmati and Jasmine rice add an exotic fragrance, with Jasmine providing a hint of sweetness. Sushi rice introduces a sticky, sweet profile. Black rice is also an interesting type of rice. If you want a slightly chewier texture, use Thai black rice.
- Coconut: Substitute the water in the recipe with coconut milk for a tropical twist.
- Chocolate: Incorporate cocoa powder, hot cocoa mix, or chocolate milk powder to introduce a rich chocolate flavor to your rice pudding. Sprinkle chocolate chips on top for an indulgent touch of sweetness and richness.
- Lemon: Enhance the pudding with the zest of a lemon and the juice of ½ a lemon. Garnish with some zest before serving for a citrusy zest.
How to Make Easy Rice Pudding
Step 1: In a medium heavy-bottomed saucepan set over medium heat, add the milk, rice, butter, and salt. Bring the mixture to a boil, then cover and reduce to a simmer. Let it cook for 15 minutes.
Step 2: In a medium-sized mixing bowl, whisk together an egg, brown sugar, vanilla, and cinnamon.
Step 3: Temper the eggs by slowly pouring the hot milk from the rice mixture into the bowl, stirring continuously. Then pour the warm egg mixture back into the pan and return it to the heat. Stir frequently and continue cooking for 5-8 minutes until the mixture thickens and the rice is soft. Take care not to curdle the mixture.
Step 4: Remove from the heat and serve warm with a dash of cinnamon.
FAQs
Yes, you can add vanilla extract or vanilla bean paste, or even raisins fo additional flavoring. You can also serve it with candied nuts or homemade whipped cream. These toppings add a delightful crunch and creaminess.
You can enjoy Rice Pudding both warm and cold, based on your preference. Many love it fresh and warm straight from the pot, but it’s also delicious chilled, offering flexibility for leftovers.
Storage Info
STORE the stove top rice pudding in an airtight container in the refrigerator; it will stay good for up to 5 days. While freezing is possible, it may affect the creamy texture upon thawing.
To REHEAT, gently warm the pudding on the stove over low heat, adding a little milk to thin it, if necessary, until it’s heated through. Avoid microwaving, as it can create uneven hot spots and affect the texture.
More Pudding Recipes to Try
Easy Stovetop Rice Pudding Recipe
Ingredients
- 2 2/3 cup whole milk
- 1/2 cup long grain rice
- 2 tbsp unsalted butter
- pinch salt
- 1 egg
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1/4 tsp ground cinnamon
Instructions
- In a medium heavy-bottomed saucepan set over medium heat, add the milk, rice, butter, and salt. Bring the mixture to a boil, then cover and reduce to a simmer. Let it cook for 15 minutes.
- In a medium-sized mixing bowl, whisk together an egg, brown sugar, vanilla, and cinnamon.
- Temper the eggs by slowly pouring the hot milk from the rice mixture into the bowl, stirring continuously. Then pour the warm egg mixture back into the pan and return it to the heat. Whisk frequently and continue cooking for 5-8 minutes until the mixture thickens and the rice is soft. Take care not to curdle the mixture.
- Remove from the heat and serve warm with a dash of cinnamon.
I had an extra 1/2 gal of milk I needed to use… if you do this recipe x 3, it’s 8 Cups, so it was perfect! I just followed the recipe, but added raisins in the first step. I had a risotto rice, and it made a very creamy pudding. Perfect amount of sugar for me! I also added fresh ground nutmeg. Loved it warm, I bet it will also taste great cold!
This recipe is a win. One pot, simple steps, and it tasted way better than I expected from basic pantry ingredients.
So thick and creamy and delicious!!! Perfect!
Easy and delicious! Great recipe 🙂
I love the texture of this and the cinnamony flavor is my favorite.
So all I’ve got after all this time is a pan of hot milk with sugar and egg in it and a few kernels of rice. There is something wrong here.
Hi Kathleen, I’m not sure what happened, but it sounds like it didn’t thicken up. You can tell that rice pudding is done when the rice is tender and the mixture has thickened up.
Achieve the perfect texture: Use these techniques to thicken or thin your rice pudding as needed.
Cooling the rice pudding will thicken it up or fold it in whipped cream(let it cool completely and then gently fold in whipped cream)
To thin it out, you can rewarm the pudding on the stove or in the microwave with added milk. Mix in extra milk when you’re rewarming the pudding if the texture is too thick for your taste after storage.