Creamy old-fashioned rice pudding made on the stove
Stovetop Rice Pudding
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Slow-simmered rice in sweetened milk until thick, creamy, and comforting. A simple, old-fashioned dessert that's pure warmth in a bowl.
Cuisine: American
Category: Dessert
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
45 min total time|4 servings|Easy difficulty
Slow-simmered rice in sweetened milk until thick, creamy, and comforting. A simple, old-fashioned dessert that's pure warmth in a bowl.
AmericanVegetarianGluten-Free
Sarah Chen
(Updated )
This stovetop rice pudding is the ultimate simple comfort dessert—just rice, milk, sugar, and patience. Slow stirring transforms humble ingredients into something incredibly creamy and soothing.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1/2 cup short-grain or arborio rice
- 4 cups whole milk
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- 1
Combine rice, milk, sugar, and salt in a medium saucepan. Bring to a gentle simmer over medium heat.
- 2
Reduce heat to low and cook, stirring frequently, for 30-35 minutes until the rice is tender and the mixture is thick and creamy.
- 3
Stir in vanilla and cinnamon. The pudding will thicken more as it cools.
- 4
Serve warm or chilled, topped with a sprinkle of cinnamon and a dollop of whipped cream.
- 5
If serving cold, press plastic wrap directly onto the surface to prevent a skin from forming.
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
Whole milkCoconut milk for dairy-free
Full-fat coconut milk creates a rich, tropical version
Short-grain riceJasmine or basmati
Slightly less creamy but still delicious
Tips & Storage
Pro Tips
Stir frequently to prevent sticking and to encourage the rice to release its starch.
The pudding thickens significantly as it cools—it should be slightly loose when you take it off the heat.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Refrigerate covered for up to 4 days. Stir in a splash of milk before serving if too thick.
Reheating
Warm gently on the stove with a splash of milk, stirring until creamy.
Nutrition Facts
Per serving (20mg) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates6g
Fat46g
Fiber140mg
Sugar0g
Sodium24g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What rice works best?
- Short-grain or arborio rice produces the creamiest results due to higher starch content.
- Can I use leftover cooked rice?
- Yes—simmer 2 cups cooked rice with 2 cups milk for about 15 minutes.
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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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