Rice Pudding

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Author: yumenjoy
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Comments: 17
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Overall Rating: 4.7 / 5.0
Rice Pudding
⏱️ cook time 40 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Rich, velvety stovetop rice pudding scented with vanilla and cinnamon, a nostalgic, comforting treat for cozy family meals.

Ingredients

Short-grain white rice 100g (½ cup)
Whole milk 800ml (3 ¼ cups)
Granulated white sugar 50g (¼ cup)
Unsalted butter 15g (1 tablespoon)
Pure vanilla extract 5ml (1 teaspoon)
Ground cinnamon 1g (½ teaspoon, total)
Fine sea salt 0.5g (1/8 teaspoon, pinch)
Golden raisins (optional) 40g (¼ cup)

Steps

1

Rinse the short-grain rice

Place 100g short-grain white rice in a fine-mesh sieve, rinse under cold running water for 1 minute until the water runs clear to remove excess surface starch that would make the pudding gummy. Drain fully before use.

Step 1
step1：Rinse the short-grain rice
2

Warm the milk base

Pour 800ml whole milk into a heavy-bottomed 3-quart saucepan, add the 0.5g fine sea salt, and set over medium-low heat. Warm for 3-4 minutes until small bubbles form around the pan edges; do not bring to a rolling boil to avoid scalding the milk.

Step 2
step2：Warm the milk base
3

Simmer rice in milk

Add the drained rinsed rice to the warm milk, stir once to combine, then reduce heat to low. Maintain a gentle, steady simmer (no rapid bubbling) for 25 minutes, stirring every 3-4 minutes to prevent rice from sticking to the pan bottom, until rice is tender and the mixture is slightly thickened.

Step 3
step3：Simmer rice in milk
4

Stir in sugar and flavorings

Add 50g granulated sugar, 15g unsalted butter, 5ml vanilla extract, and optional 40g golden raisins to the pan, stirring continuously for 2 minutes over low heat until sugar and butter are fully dissolved and evenly distributed through the pudding.

Step 4
step4：Stir in sugar and flavorings
5

Finish thickening pudding

Continue cooking the rice pudding over low heat for 5 more minutes, stirring constantly, until the mixture lightly coats the back of a wooden spoon. Note that the pudding will thicken further as it cools, so avoid overcooking it at this stage. Remove the pan from stovetop heat entirely.

Step 5
step5：Finish thickening pudding
6

Rest and portion to serve

Let the rice pudding rest for 5 minutes off heat to set slightly, then spoon evenly into 4 individual serving bowls. Dust the top of each portion with a light coating of ground cinnamon (using the total 1g, ~1/8 tsp per bowl) before serving warm, or chill covered in the fridge for 2 hours for a cold, firmer pudding.

Step 6
step6：Rest and portion to serve

Tips

1.Use only short-grain white rice for this recipe: it releases soft, starchy molecules as it cooks to create the signature velvety texture, while long-grain rice will result in a firmer, less creamy pudding.
2.Stir regularly during simmering, especially in the last 10 minutes of cooking, as starchy rice will sink to the pan bottom and burn quickly if left unattended even over low heat.
3.If the pudding thickens more than you prefer as it cools, stir in 1-2 tablespoons of warm whole milk at a time until it reaches your desired consistency; for extra richness, swap 100ml of whole milk for heavy cream.

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Rice Pudding:Frequently Asked Questions

1.Why do I need short-grain white rice for this recipe instead of long-grain? ▾
Short-grain white rice has a high concentration of soft, clingy amylopectin starch that releases as it simmers, creating that signature velvety, thick texture without added thickeners. Long-grain rice stays firm and separate, which will leave your pudding grainy and thin instead of rich and cohesive, so skip it for the best results.
2.Can I use low-fat or skim milk instead of whole milk to cut calories? ▾
You can, but the final pudding won’t be nearly as rich, creamy, or luxuriously velvety. Low-fat milk creates a thinner, watery base that lacks the mouthfeel whole milk’s fat content provides. If you do swap, stir in an extra tablespoon of unsalted butter at the end to help boost richness and make up for the missing milk fat.
3.Why does my rice pudding always burn on the bottom of the pot when cooking it stovetop? ▾
Burnt pudding almost always comes from cooking over too high heat, not stirring frequently enough, or using a thin-bottomed pot that doesn’t distribute heat evenly. Keep your burner on medium-low once the milk hits a gentle simmer, stir every 1 to 2 minutes, and use a heavy-bottomed saucepan if you have one to prevent scorching hot spots.
4.Do I need to rinse the short-grain rice before adding it to the pudding? ▾
Skip rinsing your short-grain rice for this recipe! The surface starch that rinsing washes away is exactly what we rely on to build that thick, creamy texture as the rice simmers in milk. Rinsing will leave you with a thinner, less cohesive pudding that won’t have that classic clingy, velvety consistency.
5.How do I get the vanilla and cinnamon flavor to come through, instead of tasting flat? ▾
Add your ground cinnamon early in the simmer so it has time to bloom and infuse evenly into the milk and rice, but hold off on stirring in pure vanilla extract until you take the pot off the heat. Vanilla’s delicate flavor compounds break down when boiled for long periods, so adding it at the end keeps its warm, sweet notes bright and prominent.
6.My pudding turned really thick and gluey after it cooled—what did I do wrong? ▾
Rice pudding continues to thicken significantly as it cools, so you should pull it off the stove when it’s still a little looser than your ideal final texture. If it ends up too thick once chilled, stir in a splash of cold whole milk, a tablespoon at a time, until it reaches your preferred smooth, creamy consistency.
7.Can I make this rice pudding ahead of time, and how long does it keep in the fridge? ▾
This pudding holds up beautifully in the fridge for 3 to 4 days stored in a tightly sealed airtight container. Let it cool completely at room temperature for no more than 2 hours before sealing and chilling, and give it a quick stir with a splash of extra milk before serving to loosen it if it thickens too much.
8.What purpose does the unsalted butter serve in this recipe? ▾
The small amount of unsalted butter adds a luxuriously silky, rich mouthfeel, rounds out the sweet vanilla and warm cinnamon notes, and helps prevent a tough, chewy skin from forming on the top of the pudding as it simmers and cools. You can skip it if you absolutely need to, but it makes a noticeable difference in the final smooth, indulgent texture.
9.Can I reduce the granulated sugar to make this less sweet without ruining the texture? ▾
Absolutely! The granulated sugar in this recipe is fully customizable to your taste, and cutting it by 1 to 2 tablespoons won’t impact the creamy texture at all. Start with a smaller amount of sugar when you first cook it, taste the pudding once the rice is tender, and stir in a little extra only if you want more sweetness.
10.Why is my rice still crunchy even after simmering for the recommended cook time? ▾
Crunchy, undercooked rice usually means your simmer was too low, so the liquid wasn’t hot enough to soften the rice grains fully, or you didn’t use enough liquid. Make sure the milk stays at a gentle, steady bubble (not a rolling boil) as it cooks, and add a splash more milk if the pot gets too dry before the rice is tender.
11.What are good mix-ins or toppings to serve with this rice pudding? ▾
This classic, cozy base is super versatile. Stir in plumped raisins, a pinch of freshly grated nutmeg, a handful of toasted chopped pecans, or a dash of extra cinnamon right before serving. Top individual bowls with a dollop of freshly whipped cream or a light drizzle of caramel for an extra nostalgic, comforting treat.

Comments (17)

2 days ago

OMG this was SO good! I threw in a handful of raisins and a dash of extra cinnamon and my whole family demolished the whole pot after Sunday dinner. Perfect comfort food for a chilly fall night! 10/10

1 week ago

Brought this to my neighborhood potluck last week and people were begging me for the recipe! Super easy to throw together, I didn’t even have to run to the store for any ingredients. Will absolutely be making this on repeat this winter.

3 days ago

Great easy recipe for meal prep! I portion this out into little containers for my work week snacks, it holds up perfectly in the fridge for 4-5 days. I top each serving with a little fresh berry compote when I eat it, chef’s kiss.

5 minutes ago

As someone who burns literally everything on the stovetop, I was shocked this turned out perfectly first try! No fancy equipment needed, just a regular pot and basic pantry staples. Way cheaper and better than the store-bought rice pudding cups I used to buy.

2 weeks ago

Tastes exactly like the rice pudding my grandma used to make when I was a kid! The creamy texture is spot on, no weird grainy bits like other recipes I’ve tried. I used a little extra vanilla and it came out divine.

30 minutes ago

Wait, can I use almond milk instead of whole milk for this? I’m lactose intolerant and have been craving rice pudding forever!

5 minutes ago

Great question! You can absolutely swap in unsweetened plain almond milk, just add an extra tablespoon of cornstarch to help it get that same creamy texture, since nut milks are thinner than dairy. Let us know how it turns out!

yesterday

My kids loved it! They kept asking for seconds before they even finished their first helping. I skipped the raisins because my picky eaters hate ‘em, but I added a sprinkle of rainbow sprinkles on top and they went crazy for it.

2 hours ago

Oh the sprinkle idea is genius! My toddler also refuses anything with raisins so I’m definitely stealing that trick for when I make this tomorrow night.

2 days ago

Game changer! I added a pinch of cardamom along with the cinnamon and it gave the whole thing this warm, cozy vibe that was out of this world. Don’t sleep on adding a little cardamom folks!

yesterday

Love that flavor twist! Cardamom is such an underrated spice for creamy desserts, that sounds absolutely delicious. Thanks for sharing the tip!

5 days ago

40 minute cook time was totally accurate, no surprises there! I made this on a random Tuesday night after work when I was craving something sweet and it came together so easily without any fuss. Perfect weeknight treat.

3 days ago

Right? I was worried it would take forever like the baked rice pudding recipes I’ve tried before, but this was so quick even with my two toddlers running around causing chaos while I cooked.

1 week ago

Has anyone tried making this with a sugar substitute? I’m cutting back on added sugar but this recipe looks too good to pass up!

5 days ago

I made it with monk fruit sweetener last weekend and it turned out great! No weird aftertaste at all, just make sure you measure it the same as you would regular sugar and it works perfectly.

2 weeks ago

I’ve been making stovetop rice pudding for 40 years and this recipe is hands down the best one I’ve ever followed. The ratio of rice to milk to sugar is perfect, no constant adjusting needed as it cooks. A+!

1 week ago

Wow, that means the world coming from someone who’s been making this for decades! So glad the ratios worked perfectly for you, that’s exactly what we aim for with these easy classic recipes.

3 days ago

Made this for my date night in with my partner last weekend and they thought I spent hours making it! Little did they know it was super simple and I only had to stir it every few minutes while we watched our show. Served it with a dollop of whipped cream on top, 10/10 date night win.

yesterday

That is such a cute date night idea! I’m making this for my anniversary dinner next week, I know my partner is gonna lose his mind over how cozy and good it is.

2 hours ago

Wait, do I have to use long grain white rice for this? I only have arborio rice in my pantry from when I made risotto a few weeks ago, would that work?

30 minutes ago

I used arborio once when I was out of long grain and it was actually extra creamy! Just keep an eye on it because it might absorb the milk a little faster, so add a splash more if it gets too thick before the rice is tender.

5 minutes ago

Great tip from Tina! Arborio works perfectly here, you’ll just get an even richer, creamier end result which is never a bad thing for rice pudding. Just check the consistency as you go and add extra milk a tablespoon at a time if needed!

yesterday

How long does this stay good in the fridge? I made a huge pot last night and I don’t want it to go to waste before I can eat it all!

2 hours ago

I kept mine in an airtight container for 6 days last week and it was still totally fine! It does thicken up a lot in the fridge though, so just stir in a tiny splash of milk when you reheat it to get that creamy texture back.

30 minutes ago

Kyle is spot on! Stored in a sealed airtight container, this rice pudding will keep well in the fridge for 5-6 days. We recommend reheating individual portions on the stovetop or microwave with a splash of milk to loosen it back up, and it’ll taste just as good as the day you made it.

5 days ago

OMG this is the ultimate cozy fall dessert! I served mine warm with a drizzle of salted caramel on top and I swear I could eat the entire pot by myself. So glad I found this recipe!

3 days ago

The salted caramel drizzle idea is making my mouth water! I’ve been topping mine with cinnamon sugar, but salted caramel is next level. Gonna grab a jar from the store on my way home tonight to test that out.

2 days ago

I did the salted caramel too! I also added a few crushed pecans on top for a little crunch, it was like fall in a bowl. 100% recommend adding nuts if you like a little texture!

1 week ago

I made this with oat milk and coconut cream instead of dairy and it came out so creamy and rich! My dairy-eating roommate didn’t even notice it was vegan, he went back for thirds. Absolute win for my dairy free household.

5 days ago

That sounds incredible! We love seeing all the dairy free swaps folks come up with for this recipe. The coconut cream addition is genius for keeping that rich, thick texture without cow’s milk.

3 days ago

Oh thank you for sharing this swap! I’ve been nervous to try vegan rice pudding because I thought it would be watery, but adding coconut cream makes total sense. Making this this weekend for sure!

just now

Hot take: raisins do NOT belong in rice pudding. I left them out entirely, added a little extra vanilla bean paste, and served it with fresh sliced strawberries on top and it was absolute perfection.

just now

Blasphemy! Raisins are the best part of rice pudding, they get all plump and sweet from soaking in the creamy milk while it cooks. To each their own though, the strawberry topping sounds really good too!

just now

We love that you made this your own! Raisins are totally optional here, the base recipe works perfectly with whatever mix-ins or toppings you love best. The fresh strawberry topping sounds like such a bright, delicious twist.