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Creamy Stovetop Rice Pudding

Vegetarian

Short-grain rice slowly simmered in sweetened milk with vanilla and a hint of cinnamon until thick and creamy. Lovely warm or chilled.

Creamy Stovetop Rice Pudding is an International dessert, ready in about 47 minutes and made with short-grain rice and milk. It serves 4 and is rated beginner to cook.

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Creamy rice pudding topped with cherries and surrounded by fresh berries in a cozy setting.
Photo: Gundula Vogel / Pexels · Pexels License
Prep
2 min
Cook
40 min
Rest
5 min
Total
47 min
Serves
4
Level
Beginner
Calories
336

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Put the rice, milk (opens in a new tab), sugar (opens in a new tab) and salt in a heavy saucepan (opens in a new tab) and bring to a gentle simmer over medium heat, stirring.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  2. Step 2

    Turn the heat to low and cook uncovered, stirring often (especially towards the end), until the rice is very soft and the pudding is thick and creamy, 30–35 minutes.

    • 32 min
    • low heat

    It thickens a lot as it cools — take it off while still loose.

  3. Step 3

    Stir in the vanilla (opens in a new tab), cinnamon (opens in a new tab) and butter (opens in a new tab), rest 5 minutes and serve with a little grated nutmeg (opens in a new tab).

    • 5 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Not attributed to one place · Origin uncertainSweet milk-cooked rice is made across Europe, the Middle East, South Asia and Latin America under many names; this is a simple vanilla version.Also popular in United Kingdom, Germany, Sweden, Spain, Portugal, United States
Dish
Dessert · Breakfast · Desserts
Cooking method
Simmered
Taste
sweet, creamy, aromatic / warmly spiced, mild
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · Pork-free · Beef-free · Low-sodium
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Make-ahead · Child-friendly · Budget-friendly · One-pot
Cook more with
Short-grain rice · Milk · Sugar · Vanilla extract · Cinnamon
Techniques
Simmering

Allergens

  • Contains, can be adapted: Milkfrom milk, butter

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

336 kcal per serving

Calculated

1 serving ≈ 225 g · recipe makes 4

Where the energy comes from

  • Protein 12%
  • Carbohydrate 65%
  • Fat 23%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy336 kcal149 kcal
Protein10.1 g4.5 g
Carbohydrate54 g24 g
Net carbohydrate——
Sugars——
Added sugars17.5 g7.8 g
Fibre——
Fat8.5 g3.8 g
Saturated fat4.8 g2.2 g
Trans fat——
Cholesterol26 mg11 mg
Sodium150 mg67 mg
Salt equivalent0.4 g0.2 g
Vitamins & minerals per serving
Potassium
366 mg
Calcium
295 mg
Iron
0.4 mg
Magnesium
33 mg
Vitamin A (RAE)
—
Vitamin C
0 mg
Vitamin D
3.3 µg
Vitamin B12
1.2 µg
Folate (DFE)
15 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: butter, nutmeg.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Don't rinse the rice — its surface starch is what makes the pudding creamy.

Common mistakes

  • Cooking on too high a heat — the milk scorches and catches on the bottom of the pan.

Serve with

  • With jam, stewed fruit, fresh berries or a sprinkle of cinnamon sugar.

Food safety

  • Cool and refrigerate within 1 hour, as with any cooked rice dish.

Storage

  • Keeps 3 days in the fridge.

Reheating

  • Loosen with milk and warm gently, or eat cold.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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