Creamy Stovetop Rice Pudding
In short: Creamy rice pudding simmered slowly on the stove with milk, a cinnamon stick and lemon zest. Served warm or cold with jam, fruit or cinnamon. It takes about 50 min in total and makes 6 servings.
- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 205 kcal
Rice pudding is everyday home cooking in many countries, and the basic stovetop version needs nothing more than rice, milk and sugar. Short-grain rice releases starch as it simmers, which thickens the milk into a creamy pudding without eggs or cornstarch. It takes about 40 minutes of occasional stirring and tastes good warm, at room temperature or cold. Cinnamon, lemon zest and vanilla are the usual flavors, with jam or stewed fruit on top.
Instructions
- Rinse the rice under cold water for 30 seconds and drain well.
- Put the rice, milk, sugar, cinnamon stick, lemon zest and salt in a heavy saucepan and bring to a gentle simmer over medium heat, stirring.
- Lower the heat as far as it will go. Simmer uncovered for 35 to 45 minutes, stirring every few minutes and almost constantly toward the end, until the rice is tender and the mixture is thick and creamy.
- Remove the cinnamon stick and lemon zest and stir in the vanilla. The pudding will thicken further as it cools.
- Serve warm, or chill it, topped with cinnamon, jam or stewed fruit. Stir in a splash of milk to loosen it if it has set too firmly.
Tips
- Stir often in the last 15 minutes and keep the heat low, because the milk scorches easily. Stop cooking while the pudding is slightly looser than you want, since it thickens as it cools.
- Pudding rice or arborio gives the creamiest result. Long-grain rice works but stays more separate and is less creamy.
Questions and answers
Can I make rice pudding with leftover cooked rice?
Yes. Simmer 300 g (about 1 1/2 cups) of cooked rice with 500 ml (2 cups) of milk and 40 g of sugar for 15 to 20 minutes, until thick and creamy.
Why is my rice pudding not creamy?
Usually the wrong rice, too much heat or too short a cook. Use short-grain rice, simmer very gently and stir in a splash of cream at the end.
How long does rice pudding keep?
Covered, it keeps for 4 days in the fridge. Stir in a little milk before serving cold, because it firms up as it chills.
How long does it take to make Creamy Stovetop Rice Pudding?
About 50 min in total: 5 min of preparation and 45 min of cooking.
How many calories are in Creamy Stovetop Rice Pudding?
About 205 kcal per serving, with 7 g of protein, 32 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 205 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 32 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 19 g |
| Sodium | 140 mg |
Estimated values, calculated from the ingredients.
