This stovetop rice pudding is a true crowd-pleaser. With just a few simple ingredients, it cooks into a warm, creamy dessert that feels extra comforting and indulgent.
Your family will love customizing their bowls with cinnamon or raisins, and you’ll love how effortlessly everything comes together for this cozy, kid-friendly treat.
For the Rice Pudding
- Whole Milk – Provides richness and creaminess, giving the pudding its classic velvety texture.
- Water – Lightens the mixture so the pudding doesn’t become overly thick while the rice cooks.
- Granulated Sugar – Sweetens the pudding just enough without overpowering the warm cinnamon and vanilla flavors.
- Cinnamon Stick – Infuses the entire pot with gentle, aromatic warmth as it simmers.
- Arborio Rice – This starchy rice creates that signature creamy consistency. (Boomba rice works too and is traditionally used in paella.)
- Vanilla Bean Paste or Vanilla Extract – Adds a cozy, fragrant flavor that pairs perfectly with cinnamon.
- Golden Raisins (Optional) – Bring little bursts of sweetness and chewiness throughout the pudding.
For Garnish
- Cinnamon (Grated or Ground) – Adds a final pop of warm spice right before serving.
Easy Delicious Rice Pudding
Notes
Ingredients
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4½ cups whole milk
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1½ cups water
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¾ cup granulated sugar
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1 cinnamon stick (3 to 4 inches long)
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1 cup Arborio rice (or Boomba rice, commonly used for paella)
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1 teaspoon vanilla bean paste or vanilla extract
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⅔ cup golden raisins (optional)
- 1 cinnamon stick, grated — or ground cinnamon
Instructions
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Place the milk, water, sugar, cinnamon stick, and rice into a heavy 3-quart saucepan. Give everything a good stir to blend.
Ingredients added: 4½ cups whole milk, 1½ cups water, ¾ cup granulated sugar, 1 cinnamon stick, 1 cup Arborio rice - Warm the mixture over medium-high heat until it reaches a vigorous simmer just shy of boiling, stirring frequently. Lower the heat enough to keep a steady simmer and let it cook, stirring often, for 35 to 45 minutes. The rice should become tender, and the mixture will resemble loose oatmeal; it will continue to thicken as it cools.
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Take the pan off the heat and remove the cinnamon stick. Stir in the vanilla bean paste or extract, along with the golden raisins if you choose to add them.
Ingredients added: 1 teaspoon vanilla bean paste, ⅔ cup golden raisins - Spoon the pudding into individual dishes or a larger container. Enjoy it slightly warm, or let it cool to room temperature, then cover and refrigerate for up to a day before serving.
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Finish with freshly grated cinnamon or a light dusting of ground cinnamon. Serve warm or chilled.
Garnish: 1 cinnamon stick
For deeper vanilla flavor, you can use half of a vanilla bean. Split it, scrape the seeds into the pan when adding the cinnamon stick, and drop the pod into the pot as well.Nutrition Calories: 250kcal | Carbohydrates: 46g | Protein: 6g | Fat: 5g | Saturated Fat: 3g |
Cholesterol: 14mg | Sodium: 62mg | Potassium: 204mg | Fiber: 1g | Sugar: 26g |
Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 1mg
1. Do I need to use Arborio rice for this recipe?
No, but it does give you the creamiest texture. Its natural starch makes the pudding thick and silky without extra ingredients.
2. Why did my rice pudding turn out too thick?
This usually happens as the pudding cools and the rice absorbs more liquid. Just stir in a splash of warm milk until it loosens back up.
3. Do I need to cover the pot while it cooks?
No, you can leave it uncovered. Keeping the lid off helps the liquid reduce naturally and gives the pudding the perfect consistency.
4. How do I know when the rice is fully cooked?
You can test a grain with a spoon or fork. It should be soft and tender with no chalky center. If it’s still firm, keep simmering until it’s fully softened.
5. Can I make this rice pudding ahead of time?
Yes, absolutely. It keeps well in the fridge and even tastes better after the flavors settle. Just give it a stir and add a little milk before serving if it’s thickened too much.
