When I’m in the mood for comfort food, nothing beats a warm bowl of homemade rice pudding! I make this rich and creamy rice pudding on the stovetop with tender arborio rice, warming spices, and just the right amount of sweetness. I love that it’s easy to make, can be served warm or chilled, and fills my house with the irresistible aroma of cinnamon and vanilla. It’s a timeless dessert that’s special enough for holidays, but simple enough for any night of the week.
Rich and Creamy Stovetop Rice Pudding
This stovetop rice pudding has the perfect balance of flavors and textures. I use Arborio rice to create a naturally creamy consistency without any complicated techniques. The combination of cinnamon, nutmeg, and ginger infuses this old-fashioned pudding with a warm, comforting spice profile, making it a perfect treat for fall or winter.
My cinnamon rice pudding recipe is super straightforward: just simmer the rice with milk, cream, and a touch of sweetener, stirring occasionally until thick and luscious. No baking or fancy equipment is needed, and it’s ready in just 40 minutes. The result is a rich, velvety dessert that’s far better than store-bought versions and completely customizable to your taste.
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Soak the Rice for an Even Creamier Texture
For the creamiest, most tender homemade rice pudding, try soaking the rice in the milk for 20-30 minutes before cooking. This simple step allows the grains to absorb liquid upfront, reducing cooking time and ensuring every bite is soft and perfectly tender. If you go this route, I recommend checking the pudding for doneness around the 20-minute mark, as the soak does speed up the cooking time a bit. I soak whenever I have the extra time, but the pudding still turns out great either way!
Homemade Rice Pudding Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 1 cup raw Arborio rice *
- 4 cups whole milk
- 1 cup heavy cream **
- ¼ cup honey or maple syrup
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 cinnamon stick (optional)
- 1 teaspoon pure vanilla extract
Instructions
- Rinse the uncooked rice in cold water and drain well.1 cup raw Arborio rice
- In a large saucepan, combine the Arborio rice, whole milk, heavy cream, honey or maple syrup, white sugar, ground cinnamon, ground ginger, ground nutmeg, salt, and cinnamon stick.4 cups whole milk, 1 cup heavy cream, ¼ cup honey, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon kosher salt, 1 cinnamon stick
- Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to low and let it simmer, stirring occasionally, until the rice is tender and the mixture is thick and creamy, about 25-30 minutes.
- Remove the saucepan from the heat and discard the cinnamon stick. Stir in the vanilla extract.1 teaspoon pure vanilla extract
- Let the rice pudding cool slightly before serving. It can be served warm or chilled.
Notes
- Rinse the rice with cold water before cooking to remove any excess starch or impurities.
- To use cooked/leftover rice, simply cover your cooked rice with an equal amount of milk, bring to a boil, then stir in the sweetener of your choice and any spices to taste. Lower to a simmer and cook until it reaches your desired consistency, about 15 minutes.
- To make a plain version, simply omit the ground cinnamon, nutmeg, and ginger, and the cinnamon stick. You can also reduce or omit the honey or maple syrup if you prefer a less sweet pudding.
- Add sweeteners gradually and taste as you go. Honey, maple syrup, or sugar levels can be adjusted to match personal preference.
- If you prefer only one type of sweetener, you can use all honey or all granulated sugar.
- The pudding may form a film on top while cooking, so be sure to stir frequently so the ingredients keep mixing together. Stirring also prevents the rice from sticking to the bottom of the pan. The pudding will stop forming a film once it has cooled down.
- Check the rice for tenderness after 25-30 minutes of cooking. If it’s still not tender, continue cooking and stirring until it’s done.
- Adding a small knob of butter or a splash of cream at the end gives a luxurious mouthfeel and richer flavor.
- Before serving, sprinkle some additional ground cinnamon on top for garnish.
Rice Pudding with Leftover Rice
Believe it or not, you can still make a creamy, comforting rice pudding with leftover cooked rice! The key is to start with plain rice that’s only been boiled or steamed–no added salt, butter, or seasonings. Using already-cooked rice cuts the cooking time in half and is a great way to transform leftovers into a cozy dessert.
Simply add the rice to a saucepan and cover it with an equal amount of milk. Bring it to a gentle boil, then stir in your favorite sweetener (sugar, honey, or maple syrup all work well) and spices like cinnamon or nutmeg. From there, reduce the heat and let it simmer for about 15 minutes, stirring occasionally, until the pudding thickens to your liking.
How to Make Rice Pudding on the Stovetop Step-by-Step
Prep: Gather up all of the ingredients needed to begin this old-fashioned rice pudding recipe. I like to measure out everything ahead of time so that I can focus on stirring the pudding while it cooks. That way, it doesn’t stick to the pot or burn!
Rinse the Rice: Rinse 1 cup of raw Arborio rice in cold water and drain well. Alternatively, you can soak the rice in the milk and cream for 20-30 minutes before beginning. Just remember to reduce the final cooking time if you opt for this method, as the rice will cook more quickly.
Combine the Pudding: In a large saucepan, combine the rinsed Arborio rice with 4 cups of whole milk, 1 cup of heavy cream, ¼ cup of honey or maple syrup, ¼ cup of granulated sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, ½ teaspoon of kosher salt, and 1 whole cinnamon stick. If you don’t have a cinnamon stick, you can leave it out, but I think it adds a lot to the pudding.
Simmer the Pudding: Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to low and let it simmer, stirring occasionally, until the rice is tender and the mixture is thick and creamy, about 25-30 minutes. If you soaked your rice, start checking it at 20 minutes. Gently bite into one of the rice grains to check. Once tender, remove the saucepan from the heat and discard the cinnamon stick. Then stir in 1 teaspoon of pure vanilla extract. For extra creaminess, you can also stir in a small knob of unsalted butter or an extra splash of cream.
Cool the Pudding: Let your stovetop rice pudding cool slightly before serving it. This will help it thicken up to the perfect pudding consistency. You can serve it warm or chilled. To chill, first let the pudding cool to room temperature, then transfer it to an airtight container and place it in the refrigerator for at least 2 hours. I like to serve mine topped with a sprinkle of cinnamon. You can also add toasted nuts or raisins if you like.
How to Store, Freeze, and Reheat
Store leftover cinnamon rice pudding in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled pudding in a resealable bag and carefully squeeze out all of the excess air. It will keep in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over low heat with a splash of milk added to return its creaminess.
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