Rice Pudding
Rice pudding has always been one of those cozy, nostalgic desserts for me. There’s something about the warm cinnamon, sweet vanilla, and creamy texture that just feels like comfort in a bowl. I made this version entirely on the stovetop—no eggs or baking required—and it’s ready in about 30 minutes.Step-by-step photos can be seen below the recipe card.
Servings: 4 servings
Ingredients
- 1 cup uncooked long-grain white rice
- 4 cups whole milk
- 1/3 cup sugar
- ¼ cup raisins optional
- 1 3-inch cinnamon stick optional
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, stir together the rice, milk, sugar, raisins, cinnamon stick, and salt.1 cup uncooked long-grain white rice, 4 cups whole milk, 1/3 cup sugar, ¼ cup raisins, 1 3-inch cinnamon stick, 1/4 teaspoon salt
- Bring the mixture to a boil, stirring often so the rice does not stick to the bottom of the pot. Reduce to a simmer and cook uncovered, stirring occasionally, until the rice is tender, about 20-25 minutes.
- Remove from the heat and stir in the butter and vanilla extract. Remove and discard the cinnamon stick. Serve warm and enjoy!1 tablespoon butter, 1 teaspoon vanilla extract
Video
Notes
- For a dairy-free version, use non-dairy milk and skip the butter.
- Don't rinse the rice. You want the starch to add to the creamy texture of the pudding.
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 73g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 244mg | Potassium: 501mg | Fiber: 2g | Sugar: 29g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 327mg | Iron: 1mg