Amazing 45-Minute rice pudding recipe

When I think about the kind of food that feels like a warm hug on a chilly evening, nothing beats a truly great pudding. Forget those sad, wobbly things from a box; I mean the real deal—rich, thick, and comforting. If you’re searching for the ultimate soul-satisfier, you’ve found the rice pudding recipe you’ll turn to again and again. This old fashioned rice pudding comes straight from my heart, proving that the best things in the kitchen are often the simplest. I learned to make this recipe when I was trying to de-stress from years of corporate life, and that slow, meditative stirring brought me more peace than any vacation ever did. It’s the core of what I share here at Pure Cooking Joy. Trust me, this stovetop version is the real deal!

Why This Old-Fashioned Rice Pudding Recipe Delivers Creamy Perfection

There are a million ways to make a pudding, but this rice pudding recipe nails that impossibly creamy texture we all crave from a truly old fashioned rice pudding. It’s all about letting the process unfold slowly, just like Mom used to do. It warms the soul!

• It uses whole milk, no cheating with watery substitutes!
• The slow simmer on the stovetop lets the rice release all its glorious starch.
• It’s built on simple, familiar flavors.

If you want even more richness, check out my thoughts on classic comfort dessert pairings.

Achieving the Best Rice Pudding Texture Every Time

Honestly, the secret to that best rice pudding texture isn’t a fancy ingredient; it’s patience during the simmer. You have to keep that heat low—we want a gentle, lazy bubble, not a rolling boil that makes everything separate and pasty. If you happen to grab Arborio rice (the risotto rice), you are in for a treat! That higher starch content melts down beautifully, giving you an almost impossibly smooth result. Don’t rush this part, or you’ll get sticky lumps instead of creamy bliss.

SAVE

Gathering Ingredients for Your Stovetop Rice Pudding Recipe

Okay, let’s talk ingredients! Because this is such an easy rice pudding recipe, you probably have most of this stuff sitting in your pantry right now. Seriously, no strange trips to specialty stores needed for this classic rice pudding recipe. We are keeping things straightforward so we can get to the creamy part faster!

Ingredient Clarity and Preparation Notes

My list is designed to give you that perfect balance—not too sweet, beautifully flavored. Just read everything carefully before you start mixing so there are no last-minute surprises!

• 1 cup uncooked long-grain white rice (You know, Arborio rice is my top pick if you want that extra creaminess, but regular works great too!)
• 4 cups whole milk (Please use whole milk; it helps so much with the texture.)
• 1 cup water
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt (Don’t skip this, it wakes everything up!)
• Optional: 1/2 cup raisins (If you decide to use them, they go in later so they don’t get totally mushy.)

Step-by-Step Instructions for the Ultimate Rice Pudding Recipe

Now we get to the really fun part! This is where the transformation happens, and following these steps carefully is how you guarantee the creamiest result possible in this rice pudding recipe. We’re making magic on the stovetop, slow and steady! Feel free to bookmark this specific instruction page right here so you always have the method handy.

The Simmering Phase: Building Creaminess in Your Stovetop Rice Pudding

First things first: grab your biggest, heaviest saucepan. Trust me on this one. I learned the hard way years ago that using a thin pot leads to scorching, and sticking is the enemy of creamy pudding! Oof, I still remember the one time I walked away for just five minutes to answer the phone and came back to that awful, burnt smell. Never again!

So, combine your rice, whole milk, water, and salt. Turn your heat to medium just until it reaches a gentle simmer. Then, immediately drop that heat way down to low. We are looking for that barely-there bubble—a lazy, gentle movement on the surface. Now, you cook this uncovered for 45 to 60 minutes. You absolutely must stir frequently, like every 5 to 10 minutes, making sure you scrape the bottom. If you’re adding raisins, stir those guys in during the last 15 minutes so they plump up nicely.

Finishing Touches for This Easy Rice Pudding Recipe

When the rice is tender and the pudding looks wonderfully thick—thicker than you think it should be—take the saucepan right off the heat source. This is quick: stir in your granulated sugar and that teaspoon of vanilla extract until everything dissolves into that sweet, silky base. It truly smells incredible at this stage!

SAVE

You can serve it warm right away for that cozy, hug-in-a-bowl feeling. Or, cover it and chill it for later. Just a fair warning: it tightens up a lot as it cools down in the fridge! If you find it’s too stiff the next day, don’t panic. Just stir in a splash of extra milk until it loosens back up to your preferred easy rice pudding recipe consistency.

Tips for Success with Your Homemade Rice Pudding

You’ve mastered the creamy stovetop method, but sometimes you want a hands-off approach, right? That’s where adaptations come in! Getting this homemade rice pudding perfect comes down to knowing when to switch gears. Once you have the base ingredients bubbling away nicely on the stove for about 30 minutes, you can actually transition it over to the oven if you prefer that slightly firmer, drier top layer baked rice pudding versions have.

This flexibility is what makes the recipe so adaptable. I love knowing I can switch methods without having to start over! Be sure to check out more helpful tips and techniques over on the main blog section any time you need a quick win in the kitchen.

Making a Baked Rice Pudding Variation

If you decide to pivot to baking—maybe you need the stovetop space for gravy or something else—it’s super simple. After those initial 30 minutes of stirring on the stove (which locks in that initial creamy base), just pour the entire mixture into a baking dish that you’ve lightly greased. Then, slide it into a 350°F (175°C) oven. It usually takes about 30 more minutes to finish setting up in there. Don’t forget to use whole milk in the oven version too; it handles the dry heat much better!

Variations on the Classic Rice Pudding Recipe

You’ve got a fantastic rice pudding recipe now, but sometimes you want to shake things up, right? That’s the beauty of a good base recipe—it can travel the world with just a couple of tweaks! Even though my heart belongs to this classic stovetop version, I love seeing how people adapt it for different cravings.

If you’ve been looking for something tropical, you can pivot this easily into a Caribbean coconut rice pudding just by substituting some of the whole milk with creamy canned coconut milk and adding some unsweetened coconut flakes toward the end. Wow, that’s delicious!

Quick Dessert Ideas: Coconut and Arroz con Leche

Or maybe you want to try an authentic Arroz con Leche recipe? That’s just tapping into different traditional flavors. For that version, I usually skip the vanilla a bit and bring in warming spices like a stick of cinnamon or even a strip of orange or lime zest during the simmer. You just let those infuse while the rice cooks. It creates a totally different, bright flavor profile! It takes this rice pudding recipe and gives it a lovely, cultural twist. For something decadent, I often swap out half the sugar for sweetened condensed milk when I want a richer flavor profile—check out my thoughts on other creamy recipes like that here!

SAVE

Serving Suggestions for This Creamy Rice Pudding

Once your pudding has reached that perfect, cloud-like consistency, the fun really begins! This creamy rice pudding is delicious all by itself, but toppings elevate it from a good dessert to an absolutely unforgettable one. I love serving this homemade treat warm on a rainy Sunday afternoon.

For a little crunch, try toasting some pecans or walnuts lightly in a dry pan—the aroma is amazing! A sprinkle of fresh berries, like raspberries or blueberries, adds a lovely burst of light tartness that cuts through the richness beautifully. If you’re feeling decadent, a quick drizzle of caramel sauce or maple syrup takes this pudding over the top. You can find a great recipe for my favorite sweet potato cobbler topping here—sometimes I use that same caramel sauce!

Storage and Reheating Instructions for Your Rice Pudding Recipe

So, what happens if you actually manage to have leftovers of this delicious rice pudding recipe? Lucky you! Store it in an airtight container in the fridge for up to four days. Just remember that this baby firms up a lot when it chills—it becomes quite dense, which some people actually prefer!

When you reheat it, whether on the stove or in the microwave, you absolutely need to stir in a small splash of milk or cream for every serving. This brings back that beautiful, soft texture we worked so hard to achieve on the stovetop. If you want to see another amazing way to use creamy pudding, check out my rich chocolate pudding cake variation!

SAVE

Frequently Asked Questions About This Classic Comfort Dessert

I get so many questions rolling in as you all try out this classic comfort dessert! It’s wonderful to see so many people trying their hand at making a genuinely rich, homemade pudding. Here are a few things I hear often when people are aiming for that best rice pudding texture.

Why did my pudding turn out too thin?

This is usually a timing issue! If your pudding is too thin, it just means you needed more time on that low simmer. The rice has to absorb most of that liquid to create the starch that thickens everything up. Remember, it thickens dramatically when it cools, but if it’s soupy when hot, give it another 10 to 15 minutes of gentle stirring. Don’t worry; it happens to everyone!

What if I only have short-grain rice?

If you don’t have long-grain or Arborio, go ahead and use short-grain rice, but you’ll need to keep a closer eye on it! Short-grain releases starch even faster, so your pudding might cook quicker and get thick way sooner. Taste test often so you don’t overshoot that perfect creaminess.

Can I make this a quick rice dessert using pre-cooked rice?

You absolutely *can* use leftover cooked rice if you’re desperate for a quick rice dessert, but I have to be honest: the result is totally different. You skip the long simmer, which means the rice doesn’t break down properly to release the creamy starch we need. You’ll basically just be heating the rice in milk and sugar. For the true, soul-soothing experience, stick to the full stovetop rice pudding method! If you’re interested in other quick cooking wins, check out my garlic parmesan bites recipe!

Share Your Ultimate Rice Pudding Experience

Well, that’s it! You’ve officially made the ultimate rice pudding. I truly hope this brings the same sense of calm and pure joy to your kitchen that it brings to mine. Seriously, I want to hear all about it! Please leave a rating below and tell me in the comments if you added raisins or tried the baked version.

If you snapped a picture of your creamy bowls, tag us on Facebook—my team and I love seeing your creations! Hang out with us behind the scenes over at our Facebook page!

Old-Fashioned Creamy Stovetop Rice Pudding

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the classic, comforting rice pudding recipe you remember. Made simply on the stovetop, this recipe delivers a perfectly creamy texture using basic ingredients. It is a soul-satisfying dessert.

• Author: purejoyalex
• Prep Time: 5 min
• Cook Time: 60 min
• Total Time: 65 min
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup uncooked long-grain white rice (Arborio rice works well for extra creaminess)
• 4 cups whole milk
• 1 cup water
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Optional: 1/2 cup raisins

Cook Mode Prevent your screen from going dark

Instructions

1. Combine the rice, whole milk, and water in a large, heavy-bottomed saucepan. Add the salt.
2. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom.
3. Once simmering, reduce the heat to low. You want the mixture to maintain a very gentle bubble.
4. Cook uncovered for 45 to 60 minutes, stirring every 5 to 10 minutes. The pudding is done when the rice is tender and the mixture has thickened to your desired creamy consistency. If using raisins, stir them in during the last 15 minutes of cooking.
5. Remove the saucepan from the heat. Stir in the granulated sugar and vanilla extract until fully dissolved.
6. Serve the rice pudding warm, or chill it completely for a firmer texture. If chilling, the pudding will thicken further as it cools.
7. Sprinkle with extra cinnamon just before serving.

Notes

• For the creamiest texture, stir the pudding often, especially toward the end of the cooking time.
• If the pudding becomes too thick upon cooling, stir in a splash of milk to reach your preferred consistency.
• To make a baked rice pudding variation, transfer the mixture to a baking dish after 30 minutes of stovetop cooking, top with a sprinkle of nutmeg, and bake at 350°F (175°C) for 30 minutes until set.

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 30
• Sodium: 120
• Fat: 8
• Saturated Fat: 4
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 60
• Fiber: 1
• Protein: 10
• Cholesterol: 25