Old-fashioned stovetop rice pudding with warm cinnamon
Creamy Rice Pudding
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A comforting, creamy stovetop rice pudding made with arborio rice, whole milk, and a touch of cinnamon. Rich, warm, and soul-satisfying.
Cuisine: American
Category: Dessert
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
45 min total time|6 servings|Easy difficulty
A comforting, creamy stovetop rice pudding made with arborio rice, whole milk, and a touch of cinnamon. Rich, warm, and soul-satisfying.
AmericanVegetarianGluten-Free
Sarah Chen
(Updated )
Rice pudding is one of the oldest and most universally comforting desserts in the world. This stovetop version produces a pudding that is impossibly creamy, subtly sweet, and perfumed with vanilla and cinnamon. Arborio rice releases its starch as it cooks, creating a naturally creamy base without any added thickeners.
The method is simple: cook the rice slowly in milk, stirring patiently, until each grain is plump and tender and the liquid is thick and creamy. A touch of cream stirred in at the end adds a final layer of richness. Serve it warm in bowls with a sprinkle of cinnamon, or chill it for a cold, pudding-like treat.
This is the kind of dessert that wraps you in a blanket of comfort. Simple, honest, and timeless.
Ingredients
- 3/4 cup arborio rice
- 4 cups whole milk
- 1/3 cup granulated sugar
- 1 cinnamon stick
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- Raisins (optional)
Instructions
- 1
Combine rice, milk, sugar, cinnamon stick, and salt in a medium saucepan.
- 2
Bring to a gentle simmer over medium heat, stirring frequently.
- 3
Reduce heat to low and cook, stirring often, for 35-40 minutes until the rice is tender and the mixture is thick and creamy.
- 4
Remove from heat. Remove cinnamon stick. Stir in cream and vanilla.
- 5
Serve warm, topped with ground cinnamon and raisins if desired. Or chill in the refrigerator for cold rice pudding.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Arborio riceMedium-grain or sushi rice
Any starchy, short/medium-grain rice works
Whole milkFull-fat coconut milk
For a dairy-free, vegan version
Heavy creamCoconut cream
For dairy-free — equally rich and creamy
Tips & Storage
Pro Tips
Stir frequently to prevent the milk from sticking and scorching on the bottom.
The pudding thickens considerably as it cools — remove from heat while it is still slightly looser than you want it.
Arborio rice works best, but medium-grain rice is also fine.
For richer pudding, replace half the milk with half-and-half.
Storage
Refrigerate covered for up to 4 days. The pudding will thicken — stir in a splash of milk to loosen when serving cold.
Reheating
Reheat gently on the stovetop with a splash of milk, stirring frequently. Microwave works too — stir halfway through.
Nutrition Facts
Per serving (1 serving) · 6 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates38g
Fat9g
Fiber0g
Sugar22g
Sodium130mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use other types of rice?
- Medium-grain works well. Long-grain will be less creamy. Do not use instant rice.
- Why did my pudding get too thick?
- It thickens as it cools. When hot, remove it from heat while still slightly runny. Add milk to loosen if needed.
- Can I use non-dairy milk?
- Full-fat coconut milk makes excellent dairy-free rice pudding. Oat milk also works but is less creamy.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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