5-Star rice pudding: Pure Joy Recipe

Oh, are you looking for a hug in a bowl? Because that is exactly what this recipe delivers! If I’ve learned anything since ditching the corporate grind for pure cooking joy, it’s that nothing beats the simple magic of a perfectly executed comfort food dessert. Forget those watery, grainy attempts you might have had; we are making the ultimate, incredibly creamy, old-fashioned stovetop rice pudding right here. And the best part? It’s so much faster than you think! This rich, satisfying rice pudding proves that the most soul-satisfying food is often the easiest. I promise this creamy texture will become your go-to recipe for cozy nights.

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Why This Creamy Rice Pudding Recipe is Your New Comfort Food Dessert Favorite

I know, I know, there are a million rice pudding recipes out there. So why should you trust mine? Simple: it’s foolproof and genuinely delivers that luxurious texture we all crave in a Comfort Food Dessert. This version is designed to give you the best result every time.

• It uses the right kind of rice to release maximum starch for that signature velvety base.
• It’s based on a reliable, straightforward technique that you can master in one go.
• There’s no complicated baking required—it’s an Easy Stovetop Rice Pudding!

Achieving Ultra Creamy Rice Pudding Texture

The secret to that ultra creamy texture is definitely the rice choice. You absolutely need short-grain rice, like Arborio, because those little guys release starch like crazy when they cook down. We let it go low and slow on the stove while stirring regularly. That focused attention breaks down those grains just enough to glue the milk and rice together into that decadent, smooth pudding you see in my photos.

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Quick Preparation for Classic Rice Pudding

For such a nostalgic treat, it whips up shockingly fast! We’re talking about a total time of under 45 minutes, start to finish, using just your stovetop. Honestly, most other desserts take longer just to preheat the oven. This recipe honors tradition without demanding an entire afternoon enslaved to the stove. It’s perfect for those chilly evenings when you need something sweet, fast.

Ingredients for the Best Old Fashioned Rice Pudding

When we make this traditional rice pudding, I stick very closely to the list. It really is about using good staples here to create that amazing flavor profile that feels so comforting. You’ll need short-grain white rice—and trust me, using Arborio works beautifully because it releases more starch, which equals better creaminess. We use whole milk; anything less just won’t achieve the rich body this dessert deserves.

Don’t worry about having tons of fancy stuff lurking around. These core ingredients, combined with a little sugar, vanilla, and that essential cinnamon, are all you need for a truly memorable homemade pudding.

Ingredient Notes and Substitutions for Perfect Rice Pudding

To elevate this recipe from great to absolutely unforgettable, try this! If you have heavy cream on hand, swap out half a cup of the whole milk for the cream. That little bit of extra fat is wonderful for richness, especially if you plan on chilling it later. Also, if you love little bursts of dried fruit, toss in about half a cup of golden raisins right near the end. They plump up beautifully in the heat and add a nice chew to contrast the smooth rice.

How to Make Stovetop Rice Pudding Step-by-Step

Okay, this is where the magic happens, and it’s incredibly straightforward, provided we respect the pot! Making this comforting stovetop rice pudding really boils down to patience during the simmering phase so we don’t scorch the milk. Grab your heaviest saucepan—seriously, use the one with the thickest bottom you own. That’s my trick for preventing those burnt bits stuck to the bottom that are impossible to clean later!

We start by combining your rice, water, and all that lovely milk. We bring this mixture up to a gentle simmer over medium heat. Make sure you stir it often in the beginning so those rice grains don’t settle and stick right away. You can find more tips for fast, delicious meals over at my weeknight dinner section, but this pudding definitely needs a bit of mindful stirring!

Simmering Technique for Creamy Rice Pudding

Once you see those little bubbles forming and it starts simmering, reduce the heat way down to low. I mean barely a whisper of heat. Now, keep checking on it every few minutes for about 30 to 40 minutes. We aren’t rushing this part! The rice needs that gentle time to swell up and absorb the liquid, releasing all that creamy starch we talked about. If it looks too dry too fast, just add another splash of milk—don’t let it stick, that’s the number one rule.

Finishing Touches: Sweetening Your Rice Pudding

Once the rice is tender and the whole mixture looks thick, it’s time for the flavor boost! Turn the heat off, and quickly stir in your sugar, that beautiful vanilla extract, the cinnamon, and that little pinch of salt. You only need about five more minutes to let the sugar dissolve completely and for those flavors to deepen. Remember, it will look runnier right now, but don’t panic! It tightens up beautifully as it cools down.

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Tips for Success with Your Homemade Pudding

If you want to guarantee that silky smooth, restaurant-quality finish on your Homemade Pudding, I have a couple of extra pointers that really make a difference. First, I cannot stress enough: use Arborio rice if you can find it! Its high starch concentration means you don’t have to cook it down forever to release that wonderful, velvety body that defines a truly delicious recipe.

Now, I learned this the hard way early on: never, ever try to rush the simmering by turning the heat up too high. I thought I could save ten minutes one evening, and guess what? I ended up with scorched milk glued to the bottom of my pan. Huge mistake! Low and slow always wins with this dessert. Just stir frequently, and you’ll have that perfect texture without the scary cleanup later.

Serving Suggestions for This Traditional Rice Pudding

This Nostalgic Dessert Recipe is fantastic because you get to choose how you enjoy it! Some people in my family insist it must be served warm, right off the stove, especially on a cold evening—it’s just pure, immediate comfort that way. But honestly, I love letting it chill completely in the fridge.

When it cools, it firms up into a much denser, almost sliceable dessert, which is perfect beside a slice of apple pie or even for breakfast the next day, if I’m being real! My favorite topping is a simple dusting of extra cinnamon or maybe just a tiny grating of fresh nutmeg right before it hits the bowl. Simple, elegant, and absolutely delicious every single time.

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Make Ahead Dessert and Storage for Your Rice Pudding

One of the great things about this rice pudding is that it makes an excellent Make Ahead Dessert. You can definitely prepare this entirely the day before serving! Just remember that as it chills in the fridge, it’s going to firm up quite a bit more than when it was warm—that’s just the starch doing its job.

When storing leftovers, pop the pudding into an airtight container and keep it in the refrigerator for up to four days. If you want to enjoy it warm again, just give it a good stir and heat it gently on the stovetop with a tiny splash of milk to get that creamy consistency back. It’s ready to go when it’s steaming!

Frequently Asked Questions About Making Rice Pudding

I get so many lovely messages from people trying out this recipe, and usually, the questions revolve around substitutions! It’s totally normal to wonder if you can change things up, especially when you’re hunting for that perfect Creamy Rice Pudding Recipe. I’ve gathered up some of the top queries right here to make sure your cooking is stress-free. If you have more questions, feel free to drop me a line on Facebook!

Can I use leftover cooked rice for this rice pudding recipe?

Great question about maximizing your time! Yes, you absolutely can use leftover rice. However, you’ll skip the initial lengthy cooking phase in the milk because the rice is already cooked. Just add your cooked rice to the milk and stir it in after you’ve warmed the milk slightly. You’ll only need about 15 minutes of simmering for it to get nice and creamy, rather than the full 40!

Is this a No Bake Pudding Recipe?

It sure is! You definitely won’t need your oven for this one, which keeps the heat out of the kitchen—perfect for a summer evening treat! Since we are cooking everything right on the burner, this qualifies as a fantastic No Bake Pudding Recipe that still delivers all that traditional, comforting flavor you love about homemade pudding.

Can I substitute the whole milk?

You can, but I really caution against using skim milk. Skim milk doesn’t have the fat content necessary to make this rice pudding rich and velvety. If you have to lighten it up a bit, 2% milk is okay, but you might need to stir in that extra half cup of heavy cream I mention above to truly capture that “ultimate creamy” texture we are aiming for!

What is the best rice to use for traditional rice pudding?

For that classic, slightly sticky, comforting feel, you want short-grain rice—that usually means Arborio, which is what I used here. It holds its shape just well enough while releasing tons of starch to naturally thicken the pudding base. Long-grain rice tends to stay firmer and won’t give you that signature creamy melt-in-your-mouth texture.

Nutritional Estimates for This Rich Dessert Idea

I always try to keep things real around here, so while this is a total indulgence, it helps to know what you’re working with! Please remember these numbers are just estimates based on the core ingredients I listed—they can shift if you add extra cream or a pound of raisins!

• Calories: About 350 per serving
• Total Fat: Around 8 grams
• Carbohydrates: Approximately 58 grams
• Protein: Roughly 11 grams

This is a wonderful Rich Dessert Idea when you balance it out with healthy meals the rest of the day. It hits that sweet spot perfectly!

Share Your Experience Making This Creamy Rice Pudding

Now that you’ve created this ultimate comfort food, I truly want to hear all about it! Did you serve it warm? Did you go easy on the cinnamon? Please take a second to rate this recipe right below and share your thoughts in the comment section. Connecting with you all is why I started Pure Cooking Joy, so don’t be shy! Or if you have pressing recipe questions, you can always reach out via my contact page. Happy cooking, friends!

The Ultimate Creamy, Old-Fashioned Stovetop Rice Pudding

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I am so glad you are here. This recipe gives you the creamiest, old-fashioned rice pudding made simply on the stovetop. It is comfort food in a bowl, perfect for sharing.

• Author: purejoyalex
• Prep Time: 5 min
• Cook Time: 40 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup short-grain white rice (Arborio works well)
• 4 cups whole milk
• 1 cup water
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt

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Instructions

1. Combine the rice, milk, and water in a heavy-bottomed saucepan.
2. Bring the mixture to a simmer over medium heat, stirring often to prevent sticking.
3. Once simmering, reduce the heat to low. Continue to cook, stirring every few minutes, for 30 to 40 minutes. The rice should absorb most of the liquid and become tender, and the mixture should thicken to a creamy consistency.
4. Stir in the sugar, vanilla extract, cinnamon, and salt. Cook for 5 more minutes, stirring constantly until the sugar dissolves and the pudding is rich.
5. Remove the saucepan from the heat. The pudding will thicken more as it cools.
6. Serve warm or chill completely for a firmer texture.

Notes

• For an even richer dessert, substitute 1/2 cup of the milk with 1/2 cup of heavy cream.
• If you want to add raisins, stir in 1/2 cup of golden raisins during the last 10 minutes of cooking.
• Sprinkle extra cinnamon or a dash of nutmeg on top just before serving for added aroma.

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 25
• Sodium: 110
• Fat: 8
• Saturated Fat: 4
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 58
• Fiber: 1
• Protein: 11
• Cholesterol: 25