Easy & Creamy Stovetop Rice Pudding: A Timeless Comfort Food Recipe

There’s something uniquely comforting about a warm bowl of homemade rice pudding. It evokes memories of childhood, cozy evenings, and simple pleasures. This rich and creamy stovetop rice pudding recipe is designed to bring that nostalgic warmth right into your home. Made with tender Arborio rice, a harmonious blend of warming spices like cinnamon, nutmeg, and ginger, and just the right amount of sweetness, it’s a dessert that truly satisfies the soul. What makes this recipe truly special is its ease of preparation – no complicated techniques, just simple simmering on the stove. It fills your house with the irresistible aroma of cinnamon and vanilla, instantly making any day feel a little more special. Whether served warm on a chilly evening or chilled as a refreshing treat, this classic dessert is versatile enough for holiday gatherings yet simple enough for an everyday indulgence. Get ready to discover your new favorite go-to comfort food!

Unlock Extra Creaminess: The Simple Secret of Soaking Rice

For an exceptionally creamy and wonderfully tender homemade rice pudding, consider incorporating a simple yet impactful step: soaking the Arborio rice in the milk for 20-30 minutes before you begin cooking. This technique allows the rice grains to pre-absorb liquid, initiating the softening process even before heat is applied. The benefits are twofold: it significantly reduces the overall cooking time on the stovetop and ensures that each grain is incredibly soft and perfectly tender, contributing to that irresistible melt-in-your-mouth texture.

If you choose to soak your rice, remember to adjust your cooking time accordingly. I recommend starting to check the pudding for doneness around the 20-minute mark, as the soaking process does expedite how quickly the rice becomes tender. While I personally opt for soaking whenever I have those extra few minutes, please rest assured that this easy rice pudding recipe will still yield fantastic results if you skip this step. It’s a great optional trick for those seeking an elevated level of creaminess and a slightly faster cooking experience.

Homemade Stovetop Rice Pudding Recipe

Prepare a truly rich, creamy, and wonderfully spiced homemade rice pudding on your stovetop using Arborio rice, cinnamon, and vanilla, all in just about 40 minutes. This easy recipe promises a comforting dessert that’s perfect for any occasion.

Prep: 10 minutes minutes

Cook: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 bowls

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Ingredients

• 1 cup raw Arborio rice *
• 4 cups whole milk
• 1 cup heavy cream **
• ¼ cup honey or maple syrup
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 1 cinnamon stick (optional)
• 1 teaspoon pure vanilla extract

Equipment

• Kitchen Scale (optional)
• Large saucepan or Dutch oven
• Whisk or wooden spoon

Instructions

1. Rinse the Rice: Rinse the uncooked Arborio rice thoroughly in cold water until the water runs clear. Drain it very well. This step helps remove excess starch, preventing the pudding from becoming overly gummy.
   
2. Combine Ingredients: In a large, heavy-bottomed saucepan or Dutch oven, combine the rinsed Arborio rice, whole milk, heavy cream, honey or maple syrup, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, kosher salt, and the optional cinnamon stick. Whisk everything together until the sweeteners and spices are well distributed.
   
3. Simmer to Creaminess: Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring constantly to prevent sticking and scorching. Once boiling, immediately reduce the heat to low. Let the pudding simmer gently, stirring frequently (every 2-3 minutes), until the rice grains are tender and the mixture has thickened to a rich, creamy consistency. This usually takes about 25-30 minutes. If you pre-soaked your rice, check for tenderness starting around 20 minutes.
4. Finish and Flavor: Remove the saucepan from the heat. Carefully remove and discard the cinnamon stick if you used one. Stir in the pure vanilla extract. For an extra touch of richness, you can also stir in a small knob of unsalted butter or an additional splash of heavy cream at this stage.
   
5. Cool and Serve: Allow the rice pudding to cool slightly before serving. As it cools, it will continue to thicken to the perfect pudding consistency. This creamy dessert can be enjoyed warm, straight from the stove, or chilled for several hours in the refrigerator. Garnish with an extra sprinkle of ground cinnamon, fresh berries, toasted nuts, or a dollop of whipped cream, if desired.
   

Recipe Notes & Expert Tips

*Rice Selection: Arborio rice is highly recommended for this recipe due to its high starch content, which releases during cooking to create that wonderfully creamy texture without requiring constant stirring or additional thickening agents. However, if Arborio is unavailable, short-grain rice (like sushi rice) or even Jasmine rice can be used in a pinch, though the final texture may vary slightly. Avoid long-grain rice as it doesn’t yield the same creamy consistency.

**Creaminess Level: For an incredibly rich and decadent pudding, heavy cream is your best friend. If you prefer a slightly lighter version, you can substitute the heavy cream with half-and-half or even additional whole milk. Keep in mind that reducing the fat content will result in a less dense and creamy pudding.

Essential Tips for Success:

• Rinsing Rice: Always rinse your raw rice with cold water before cooking. This crucial step removes excess surface starch, preventing the pudding from becoming overly sticky or gummy and ensures a cleaner, creamier texture.
• Preventing Sticking: Use a heavy-bottomed saucepan or Dutch oven to distribute heat more evenly and minimize sticking. Frequent stirring, especially at the beginning and when the pudding starts to thicken, is key to preventing the rice from adhering to the bottom of the pan and ensuring a smooth, consistent cook.
• Sweetener Adjustments: The amount of honey/maple syrup and granulated sugar can be adjusted to your personal preference. Add sweeteners gradually and taste as you go. You can use all honey, all maple syrup, or all granulated sugar if preferred, adjusting to achieve your desired sweetness level.
• Customizing Spices: For a simpler flavor profile, you can omit the ground ginger and nutmeg, focusing solely on cinnamon and vanilla. You could also experiment with other warming spices like a pinch of cardamom or star anise for a unique twist.
• Addressing the “Film”: A thin film may form on the surface of the pudding as it cooks. This is normal. Frequent stirring will help incorporate it back into the pudding. Once the pudding cools, this film typically won’t be an issue.
• Checking for Doneness: The best way to check if the rice pudding is ready is to gently bite into a grain of rice. It should be tender and cooked through, but still have a slight bite (al dente) rather than being mushy. The pudding should be thick and creamy, coating the back of a spoon.
• Luxurious Finish: For an extra layer of richness and a silky mouthfeel, stir in a small knob (about 1 tablespoon) of unsalted butter or an additional splash of heavy cream at the very end, just after removing from heat and adding the vanilla.

Flavor Variations:

• Lemon Zest: Add 1-2 teaspoons of fresh lemon zest along with the milk and spices for a bright, citrusy note that beautifully complements the creamy sweetness.
• Dried Fruit: Stir in ½ cup of golden raisins, dried cranberries, or chopped dried apricots during the last 10 minutes of simmering for added texture and sweetness.
• Chocolate: For a chocolate rice pudding, reduce the cinnamon slightly and stir in ¼ cup of cocoa powder with the dry spices. Once off the heat, stir in 2-3 ounces of chopped dark chocolate until melted and smooth.
• Nutty Crunch: Serve with a sprinkle of toasted chopped almonds, pecans, or walnuts for a delightful textural contrast.

Make-Ahead: Rice pudding often tastes even better the next day, as the flavors have more time to meld and deepen. This makes it an ideal dessert for busy cooks who like to prep ahead. Simply cool, store, and reheat when ready to serve.

Storage: Store any leftover creamy rice pudding in an airtight container in the refrigerator for up to 4 days. It thickens considerably when chilled, so you may need to add a splash of milk when reheating.

Freezing: While possible, freezing rice pudding can sometimes alter its texture, making it a bit grainier. If you choose to freeze, place the completely cooled pudding in a freezer-safe, airtight container or resealable bag, pressing out all excess air. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Facts

Homemade Rice Pudding Recipe

Amount Per Serving (1 bowl)

Calories 323
Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 48mg16%

Sodium 201mg9%

Potassium 240mg7%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 22g24%

Protein 7g14%

Vitamin A 636IU13%

Vitamin C 0.2mg0%

Calcium 174mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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Making Rice Pudding with Leftover Cooked Rice

Transforming leftovers into a delightful new dish is a fantastic way to minimize food waste, and rice pudding is no exception! You can absolutely create a creamy, comforting rice pudding using already cooked rice. The most important tip for this method is to start with plain, unseasoned rice – that means no added salt, butter, or other flavors. Leftover boiled or steamed rice works perfectly. Utilizing cooked rice significantly reduces the overall cooking time, turning a meal from yesterday into a cozy dessert for today.

To begin, simply add your plain cooked rice to a medium saucepan. Cover the rice with an equal amount of whole milk (e.g., if you have 1 cup of cooked rice, add 1 cup of milk). Bring this mixture to a gentle boil over medium heat, stirring occasionally. Once it reaches a boil, stir in your preferred sweetener – granulated sugar, honey, or maple syrup all work beautifully – along with your choice of warming spices like cinnamon, nutmeg, or a hint of vanilla extract. Reduce the heat to low and let it simmer for about 15 minutes, stirring periodically. Continue to cook until the pudding thickens to your desired consistency and the flavors have melded together. This quick method allows you to enjoy homemade rice pudding with incredible speed and efficiency!

How to Make Stovetop Rice Pudding: A Step-by-Step Guide

Creating this easy and creamy rice pudding is a straightforward process. Follow these detailed steps to ensure a perfect batch every time!

Step 1: Prep Your Ingredients

Before you even turn on the stove, gather all of the ingredients needed for this old-fashioned rice pudding recipe. This crucial “mise en place” step ensures that once cooking begins, you can focus entirely on the process without rushing. Measure out your Arborio rice, whole milk, heavy cream, sweeteners, and all your lovely warming spices. Having everything prepped and ready will make the cooking experience smooth and enjoyable, especially since occasional stirring is key to preventing the pudding from sticking to the pot or burning. This simple preparation makes all the difference in achieving that perfect, creamy texture.

Step 2: Rinse the Arborio Rice

Pour 1 cup of raw Arborio rice into a fine-mesh sieve and rinse it thoroughly under cold running water. Continue rinsing until the water runs completely clear, then drain it very well. This essential step removes excess starch from the surface of the rice grains, which helps prevent the pudding from becoming overly sticky or gummy. For an even creamier, more tender result and a slightly reduced cooking time, you have the option to soak the rinsed rice in the milk and cream mixture for 20-30 minutes before proceeding with cooking. If you choose this soaking method, remember to begin checking the pudding for doneness a bit earlier, around the 20-minute mark, as the rice will cook faster.

Step 3: Combine All Pudding Ingredients

In a large, heavy-bottomed saucepan or Dutch oven, combine your rinsed Arborio rice with 4 cups of rich whole milk, 1 cup of decadent heavy cream, ¼ cup of your chosen natural sweetener (honey or maple syrup), ¼ cup of granulated sugar, 1 teaspoon of fragrant ground cinnamon, ½ teaspoon of warming ground ginger, ½ teaspoon of aromatic ground nutmeg, ½ teaspoon of kosher salt to balance the flavors, and 1 whole cinnamon stick for an extra layer of deep spice. Whisk all these ingredients together until they are thoroughly combined and the sweeteners and ground spices are well distributed throughout the liquid. If you don’t have a cinnamon stick, you can certainly leave it out, but it truly adds an unparalleled depth of flavor to the finished pudding.

Step 4: Simmer to Creamy Perfection

Place the saucepan over medium-high heat and bring the mixture to a gentle boil, making sure to stir constantly to prevent any sticking or scorching at the bottom of the pan. Once you observe the mixture bubbling, immediately reduce the heat to low. Allow the pudding to simmer gently, stirring frequently (every 2 to 3 minutes) throughout the cooking process. This consistent stirring is vital for developing the creamy texture and preventing a film from forming. Continue cooking until the Arborio rice grains are tender and fully cooked, and the entire mixture has thickened to a rich, luscious, and creamy consistency. This process typically takes about 25-30 minutes. If you opted to soak your rice in Step 2, begin checking for tenderness earlier, around the 20-minute mark. You can gently bite into one of the rice grains to confirm it’s tender. Once cooked to perfection, remove the saucepan from the heat, carefully retrieve and discard the cinnamon stick, and then stir in 1 teaspoon of pure vanilla extract for that classic, comforting aroma. For an indulgent finish, you can also stir in a small knob of unsalted butter or an extra splash of heavy cream for unparalleled richness.

Step 5: Cool and Serve Your Delicious Pudding

Once your stovetop rice pudding has reached its ideal creamy texture, remove it from the heat and allow it to cool slightly before serving. This brief cooling period is essential as it allows the pudding to set and thicken further, achieving that perfect, velvety consistency we all crave. You have the wonderful flexibility to serve this comforting dessert warm, directly from the saucepan, or chilled. If you prefer it chilled, first let the pudding cool down to room temperature on your countertop. Once at room temperature, transfer it to an airtight container and place it in the refrigerator for at least 2 hours, or until thoroughly chilled. To elevate your serving, I highly recommend topping each bowl with an extra sprinkle of ground cinnamon. You can also get creative with additional garnishes such as toasted nuts (like almonds or pecans), plump raisins, fresh berries, or a dollop of homemade whipped cream for an extra special touch.

Storing, Freezing, and Reheating Your Homemade Rice Pudding

Ensuring your delicious homemade cinnamon rice pudding stays fresh and delightful for future enjoyment is simple with the right storage techniques.

Storage: Once the rice pudding has cooled completely, transfer any leftovers to an airtight container. It can be safely stored in the refrigerator for up to 4 days. Keep in mind that the pudding will naturally thicken significantly when chilled. Before serving it cold, you might want to give it a good stir. If reheating, a splash of milk will help restore its original creamy texture.

Freezing: For longer storage, rice pudding can be frozen. Allow the pudding to cool entirely to room temperature first. Then, transfer it to a freezer-safe, airtight container or a heavy-duty resealable freezer bag. If using a bag, press out as much excess air as possible before sealing. Frozen rice pudding will maintain its quality for up to 3 months. While freezing is convenient, be aware that the texture may become slightly less smooth or a little grainier after thawing. To enjoy, thaw the frozen pudding overnight in the refrigerator.

Reheating: To reheat chilled or thawed rice pudding, transfer it to a saucepan. Add a splash or two of whole milk or cream to help loosen it up and return it to its luscious, creamy state. Reheat gently over low heat, stirring frequently, until it reaches your desired temperature and consistency. Avoid high heat, as it can cause the pudding to stick or scorch.

This classic stovetop rice pudding recipe is more than just a dessert; it’s an experience. From its rich, creamy texture achieved with simple Arborio rice to the comforting embrace of cinnamon and vanilla, every aspect of this dish is designed to bring warmth and joy. Whether you’re making it for a special occasion or a quiet weeknight, its ease of preparation and customizable flavors make it a true kitchen hero. We hope you enjoy making and sharing this timeless comfort food as much as we do!