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Stovetop rice pudding should be thick, creamy, and downright luxurious, and this recipe delivers. No runny, soupy mess here! Short grain rice and a slow simmer get you a velvety pudding that actually clings to a spoon. I added brown sugar, a vanilla bean, and raisins, but this recipe is versatile and I will show you how to customize the recipe.
Serve it warm or chilled, and get ready for an old fashioned dessert that’s as cozy as it is delicious!
There’s something special about old-fashioned desserts. The kind that instantly transport you to grandmas cozy kitchen. If that’s your kind of comfort, you’ll love my apple bread pudding. Like this rice pudding, it’s rich, satisfying, and steeped in nostalgia.
Unlike our chocolate pots de creme, this rice pudding doesn’t need to be baked, yet it still turns out thick and creamy.
Here is Why This Rice Pudding Recipe Works
Ultra-Creamy Texture: Short-grain rice releases more starch, so you get a thick, velvety pudding without any eggs.
Deep, Cozy Flavor: Brown sugar, vanilla bean, and a hint of cinnamon make this way more exciting than the bland cafeteria rice pudding you might remember.
Optional Flavor Boost: Soaked raisins add little bursts of sweetness. I soaked them in orange juice but you can use rum for a rich, adult version.
Stovetop Simplicity: No fussy baking or water baths. Just one pot, a little stirring, and a dessert that tastes like you put in way more effort than you actually did.
The Ingredients
- Pantry: Short-grain white rice, light brown sugar.
- Spices and Seasonings: Salt, cinnamon stick, vanilla bean (or vanilla extract), cinnamon or nutmeg.
- Produce: Orange peel (optional)
- Dried Fruit: Golden raisins or craisins.
- Fridge: Whole milk, heavy cream, orange juice
Variations
Chocolate Hazelnut Rice Pudding: Stir in ½ cup of chopped toasted hazelnuts and ¼ cup of cocoa powder. For more richness, toss in ¼ cup chocolate chips at the end and stir until they melt.
Maple Pecan Rice Pudding: Replace half of the brown sugar with pure maple syrup and fold in ½ cup of toasted chopped pecans.
Chai-Spiced Rice Pudding: Infuse the milk with a chai tea bag while simmering and add a pinch of cardamom and cloves.
Recipe Tips
- Stir often. This keeps the rice from sticking to the bottom of the pot and prevents scorching, but no need to hover over the stove.
- Use a heavy-bottomed pot. Thin pans heat unevenly and can cause the milk to burn. A good-quality saucepan will make a big difference.
- Don’t rush the simmer. Boiling can lead to curdled milk and a scorched pan.
- The pudding will seem a little loose when you take it off the heat, but trust the process, it thickens up as it sits.
- If it gets too thick, just stir in a splash of warm milk at the end until it’s as creamy as you like.
- If using vanilla extract, stir it in after cooking to preserve its flavor.
- If the mixture starts bubbling too aggressively, lower the heat.
- Whole milk and heavy cream create the richest, smoothest pudding.
- This recipe isn’t as sweet as school cafeteria rice pudding. If you like it sweeter, taste and adjust the sugar to your preference.
Storing Leftovers
Fridge: Let the pudding cool to room temperature, transfer it to an airtight container and refrigerate for up to 4 days. It will firm up in the fridge. This is normal! Just stir in a little warm milk if you want it looser.
Freezing Rice Pudding: Place the rice pudding in a freezer-safe container. Store in the freezer for up to 2 months and let it thaw overnight in the fridge.
One Pot Rice Pudding
This homemade rice pudding is an upgrade to an old fashioned recipe and I love the fact that you don’t have to pre cook the rice. it all comes together in one pot for easy, fuss-free perfection! This recipe is easy to customize and you can serve it warm or chilled.
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Easy Rice Pudding with Brown Sugar
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Ingredients
- ½ cup golden raisins or dried cranberries, optional
- ⅓ cup orange juice or rum, for soaking, optional
- 4-⅔ cups whole milk
- ⅓ cup heavy cream
- ⅔ cup light brown sugar
- ⅔ cup short-grain white rice, see notes if using long grain rice
- ½ teaspoon salt
- 1 vanilla bean, split in half (or 2 teaspoons vanilla extract)
- 1 cinnamon stick, optional
- 1 strip of orange peel, 1-inch long (optional)
- dash cinnamon or nutmeg, optional
Instructions
- Soak the Raisins: Place the raisins in a small bowl and cover them with the orange juice. Let them soak while you prep the rice pudding.
- For the rice pudding: In a medium heavy-bottomed pot, add the milk, cream, brown sugar, rice, and salt. If using a vanilla bean, scrape the seeds from the bean and stir them into the pot, then toss in both halves of the vanilla bean (If using vanilla extract, do not add it yet, it will be added at the end). Add the cinnamon stick and orange peel, if using,
- Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the rice from sticking. You should see steam rising from the mixture and gentle bubbles (not a rolling boil).
- Cook for 28 to 35 minutes, stirring often, until the rice is tender and the mixture thickens slightly. The timing will vary depending on the type of rice you use. (Don’t let it boil, it will thicken more as it cools, so aim for a creamy consistency.)
- Drain the raisins and stir them into the pudding. Continue cooking for about 3 to 5 minutes to allow the raisins to warm up. Taste and add more sugar, if desired.
- Remove the pot from the heat and discard the vanilla pod, cinnamon stick, and orange peel (if used). If using vanilla extract, stir it in at this time. Serve warm or cold with a sprinkle of cinnamon or nutmeg.
Notes
- Make sure you stir frequently to prevent scorching on the bottom of the pan.
- Use a heavy-bottomed pan for the best results. Thin aluminum pans can cause the milk to scorch easily.
- If you like a looser pudding, you can add an extra ¼ cup of milk toward the end of the cook time.
- I prefer short-grain rice for this recipe because it releases more starch than long-grain rice, making the pudding extra creamy and thick.
- Arborio rice is your best bet for the creamiest pudding because it releases the most starch.
- If you want to use long grain rice, increase the cooking time by about 5 minutes.
Variations
- Chocolate Hazelnut: Stir in ½ cup of chopped toasted hazelnuts and ¼ cup of cocoa powder. When it is finished, remove from heat and toss in ¼ cup chocolate chips and stir until they melt.
- Maple Pecan Rice Pudding: Replace half of the brown sugar with pure maple syrup and fold in ½ cup of toasted chopped pecans.
- Chai-Spiced Rice Pudding: Infuse the milk with a chai tea bag while simmering and add a pinch of cardamom and cloves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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