This classic stovetop rice pudding is rich, creamy, and comforting—made with simple pantry ingredients. It’s the kind of dessert that tastes like home, and it gets even better after chilling.
Servings
6–8
Time
• Prep: 5 minutes
• Cook: 30–40 minutes
• Total: 35–45 minutes
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Ingredients
• 1/2 cup uncooked white rice (short-grain or medium-grain works best)
• 2 cups water
• 4 cups whole milk (or 2% for lighter)
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 large egg, beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (plus more for topping)
• 1 tbsp butter (optional, for extra richness)
Optional Add-Ins
• 1/3 cup raisins
• 1/4 tsp ground nutmeg
• Lemon zest (a pinch)
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Instructions
1. Cook the rice
In a saucepan, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer 12–15 minutes until the water is absorbed and rice is tender.
2. Add milk and sugar
Stir in milk, sugar, and salt. Cook on low heat, stirring often, for 20–25 minutes until the mixture thickens and looks creamy.
3. Temper the egg (for extra creaminess)
In a bowl, whisk the beaten egg. Slowly whisk in 1/2 cup of the hot pudding (a little at a time) to warm the egg.
Pour the egg mixture back into the pot, stirring constantly.
4. Finish
Cook 2–3 minutes more (do not boil). Remove from heat and stir in vanilla, cinnamon, and butter if using.
5. Serve
Serve warm, or chill for 2+ hours for a thicker pudding. Sprinkle with cinnamon before serving.
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Tips for the Creamiest Rice Pudding
• Keep the heat low and stir often to prevent sticking.
• Short-grain rice gives the creamiest texture.
• Don’t boil after adding the egg—gentle heat keeps it smooth.
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Storage
• Refrigerate in an airtight container for up to 4 days.
• To reheat: warm gently on the stovetop or microwave, adding a splash of milk if needed.