Creamy Rice Pudding

This down-home stovetop Rice Pudding turns basic pantry staples into total comfort food magic. Every bite delivers smooth, tender rice soaked with sweet vanilla and warming cinnamon notes. The rich brown sugar gives it complexity while juicy raisins add little pops of sweetness throughout. It's the dessert equivalent of wrapping up in your favorite blanket.

I tweaked this recipe over many cold nights, learning that taking your time really matters. Even my grandma, who guards her kitchen secrets like treasure, couldn't help but admit this version stands up to her family tradition.

Key Ingredients

• Short-grain Rice: Packed with starch that makes everything nice and creamy. Arborio is my go-to choice.
• Whole Milk: Builds that smooth, silky base. Don't skimp on fat content here.
• Dark Brown Sugar: Brings in those molasses hints that plain sugar just can't deliver.
• Fresh Vanilla: Real extract makes all the difference to the end result.
• Large Egg: Works to thicken everything naturally while adding extra richness.

Pin it

Cooking Process

Getting Going:

Mix your milk and rice in a thick-bottomed pot. Warm it up slowly, giving it a stir now and then. Look for small bubbles forming around the edges. Once they appear, turn that heat down right away.

The Waiting Game:

Stir softly but often so nothing sticks. You'll see those rice grains puff up and get tender. Keep the heat nice and low. No rushing here. The milk will slowly get thicker as it cooks down.

Making It Richer:

Mix your egg and sugar together in another bowl until smooth. Pour some hot rice mixture in slowly while you keep whisking. This stops the egg from cooking too fast. Now pour everything back into your main pot and watch the heat.

Finishing Touches:

Mix in vanilla and cinnamon toward the end. Toss in raisins if you want them. Keep cooking until it looks thick enough. Just remember it'll firm up more as it cools down.

After making this pudding countless times, I've found that using really good milk makes a huge difference. Farm-fresh whole milk takes this simple treat to a whole new level of deliciousness.

Watch Your Heat

Getting the temperature just right matters a ton. Too hot and your milk burns or your egg scrambles. Too cold and your rice stays crunchy. A heavy pot really helps keep the heat steady all around.

Better The Next Day

This pudding actually tastes even better after sitting overnight when all those flavors have time to mix together. I usually make it the night before and put plastic wrap right on the surface so it doesn't form that skin on top.

After trying this recipe dozens of times, I've nailed that sweet spot between easy and luxurious. Whether you eat it warm on chilly nights or cold during hot afternoons, it always hits the spot. The gentle sweetness and creamy texture make it a forever favorite that everyone from kids to grandparents will love.

Pin it

Frequently Asked Questions

→ What makes short-grain rice special?

It gives off more starch, which makes the pudding smooth and creamy.

→ How do I stop eggs from cooking too fast?

Mix the eggs slowly with the hot rice mixture to warm them gently.

→ Can I prepare it in advance?

Totally! Store it in the fridge, and serve warm or chilled.

→ Why is it runny when fresh off the stove?

That’s normal—it thickens up a lot as it cools.

→ Can I swap out the milk?

Any milk works, but whole milk gives the creamiest result.