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Classic Creamy Stovetop Rice Pudding

A close-up of creamy rice pudding recipe served in a white bowl, generously dusted with ground cinnamon.

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Follow these steps to make a rich, creamy rice pudding on the stovetop using simple ingredients and classic vanilla and cinnamon flavors.

Ingredients

Scale
  • 1/2 cup short-grain white rice (Arborio or medium-grain works best)
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for topping
  • 1 large egg yolk (optional, for extra richness)
  • 1/4 cup raisins (optional)

Instructions

  1. Rinse the rice under cold water until the water runs mostly clear.
  2. Combine the rinsed rice, milk, sugar, salt, and cinnamon in a heavy-bottomed saucepan. If using raisins, add them now.
  3. Heat the mixture over medium heat, stirring frequently until the milk just begins to simmer around the edges. Do not let it boil rapidly.
  4. Reduce the heat to low. Simmer gently, stirring every 5 to 7 minutes to prevent sticking and scorching on the bottom.
  5. Continue simmering for 40 to 50 minutes, or until the rice is tender and the pudding has thickened significantly. The pudding should coat the back of a spoon.
  6. If using the egg yolk for extra creaminess, temper it first: Whisk the yolk in a small bowl. Scoop about 1/2 cup of the hot pudding mixture into the yolk, whisking constantly. Pour the tempered yolk mixture back into the saucepan and stir well. Cook for 1 more minute, stirring constantly, but do not boil.
  7. Remove the saucepan from the heat. Stir in the vanilla extract.
  8. Serve warm, or chill for a firmer texture. Sprinkle with extra cinnamon before serving.

Notes

  • For the creamiest texture, use short-grain rice, as it releases more starch during cooking.
  • Stirring frequently is key to preventing lumps and scorching the bottom of the pan.
  • If the pudding becomes too thick upon cooling, stir in a splash of milk until the desired consistency is reached.

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