rice pudding

Rice pudding made on the stovetop, naturally creamy with real milk, finished with cinnamon. Keeps well for 3 days—comfort food and low effort.

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Total Time 41

Servings: 6 servings

Course: Dessert

Cuisine: Mediterranean

Calories: 220

Ingredients Method Notes

Ingredients

pudding base

1 cup short-grain rice
4 cups whole milk
0.5 cup granulated sugar
1 pinch salt
1 piece cinnamon stick
0.5 teaspoon vanilla extract

finishing

0.5 teaspoon ground cinnamon
0.25 cup raisins optional

Method

Rinse the rice under cold water until the water runs mostly clear. This helps avoid clumping.
In a medium saucepan, combine rice, milk, sugar, salt, and cinnamon stick. Bring to a gentle boil over medium heat, stirring now and then so it doesn't stick.
Once it starts bubbling, reduce heat to low. Simmer uncovered, stirring every few minutes (don’t walk away for too long—milk can catch on the bottom).
Cook for about 30–35 minutes, until the mixture thickens and the rice is soft but still has a bit of texture. If it thickens too fast, add a splash more milk.
Remove from heat. Fish out the cinnamon stick. Stir in vanilla extract and raisins if using.
Spoon into bowls and sprinkle with ground cinnamon.
Let it sit for 10 minutes if you like it thicker—it firms up as it cools.

Notes

I make this rice pudding on Sunday nights when I want something a little nostalgic — the kind of simple, creamy dessert my mom would leave cooling on the counter. It’s never fussy, and you probably have everything you need.

Real-life tips for nailing the texture

If your rice pudding’s ever turned gummy or runny, I’ve been there. Don’t skip rinsing the rice: it rinses off excess starch so you get creamy, not stodgy results. I use a heavy-bottomed pan because thinner pots scorch the milk fast.

The trick I picked up from my aunt: scrape the bottom with a wooden spatula every time you stir. It feels like overkill, but it’s the difference between caramelized bits and a smooth base. If it starts thickening before the rice is fully tender, add more milk — don’t let it dry out.

If you want it even richer, swap in a splash of coconut milk for the last 5 minutes. I wouldn’t skip the whole milk though; I tried it with skim and it just tasted watery.

Swaps that work (and some that don’t)

I’ve used arborio, sushi rice, and even leftover short-grain rice. Long-grain rice doesn’t give that comforting, thick texture. For sweetness, you can use maple syrup or coconut sugar. Honey works but gives a floral aftertaste that stands out.

Storage and make-ahead info

This stays creamy for up to 3 days in the fridge. It does set up as it chills — I always splash in a bit more milk and stir when reheating. Honestly, it’s just as good cold for breakfast with chopped nuts and apples.