This creamy stovetop Rice Pudding Recipe only requires 7 ingredients and is one of our top cozy dessert favorites! Simple and nostalgic, it’s made with jasmine rice, whole milk, butter, vanilla, and just the right amount of sweetness. Every spoonful is perfectly spiced with cinnamon and has the best texture. It’s delicious served warm or chilled in individual dessert glasses for an easy yet elegant treat!
Why You’ll Love This Rice Pudding Recipe
- Simple Ingredients – All you need are 7 easy-to-find ingredients to create a beautiful dessert with bold flavor.
- Versatile – As written, the pudding is fairly sweet. However, the sugar can be adjusted to suit your preferences. You can even swap out the milk to make it dairy-free!
- Great all year long – We serve this rice pudding all year long, preferring it warm in the fall and winter and chilled in the spring and summer.
- Hands-off and easy – You do need to stay near the stove, but the steps are simple and straightforward, and the dessert is ready to eat in under an hour.
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Ingredients
Chances are, you already have everything you need to make homemade rice pudding. Here’s what to gather:
- Jasmine Rice – The base of the pudding.
- Milk – Cooks the rice and creates a creamy consistency and rich flavor. Use full-fat oat milk or cashew milk for a dairy-free option.
- Granulated Sugar – We use ¾ cup for the ideal sweetness, but feel free to reduce to ⅔ or even ½ cup if you prefer a less sweet dessert.
- Egg – Adds creaminess and gives the pudding structure.
- Unsalted Butter – Creates a melt-in-your-mouth feel. Use plant-based butter for a dairy-free recipe.
- Vanilla Extract – Adds depth and delicious vanilla flavor.
- Cinnamon – The finishing touch! Adds depth and warmth, balancing the sweetness.
How to Make an Easy Rice Pudding Recipe
This recipe is SO easy to make! You’ll need a medium saucepan, a medium bowl, and a rubber spatula or wooden spoon. Then, gather a casserole dish or dessert glasses for serving, and you’re ready to cook. Here’s how to make rice pudding at home:
- Cook the rice – Boil the rice in water, turn off the heat, rest, and then fluff with a fork.
- Boil and simmer – Stir in the whole milk and sugar, and bring the mixture to a boil. Reduce the heat, and simmer until most of the liquid is absorbed, stirring frequently.
- Add the egg – Whisk the egg in a bowl. Then, add a scoop of the hot rice to the egg, and whisk to combine before pouring the mixture back into the pot of rice.
- Cook – Bring the pot back to a simmer, and continue to cook.
- Stir – Turn off the heat, and stir in the remaining ingredients.
- Serve – Transfer the rice pudding to a casserole dish, or divide it between dessert glasses. Add a sprinkle of cinnamon, and enjoy warm or chilled!
Tips
- Don’t Walk Away! You’ll want to stir often so nothing sticks or scorches.
- Temper the Egg – Make sure to whisk part of the warm rice with the egg before adding it to the pot. This helps temper the egg, preventing it from scrambling.
- Make It Ahead – This pudding sets up nicely in the fridge and tastes even better the next day.
- Get Fancy – For parties or date night, spoon the pudding into small glass jars or dessert cups with a pinch of cinnamon and maybe even a drizzle of cream and fresh fruit on top!
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Variations
- Coconut – Replace half (or all) of the milk with canned coconut milk for a tropical twist! Add a splash of coconut extract and top with toasted coconut flakes.
- Chai-Spiced – Stir in ½ teaspoon each of ground cardamom, cinnamon, and ginger for cozy chai flavor. A pinch of clove or allspice makes it even warmer.
- Chocolate – Add ¼ cup cocoa powder and ½ cup mini chocolate chips in step 4 for a rich, chocolatey version. Top with shaved dark chocolate before serving.
- Lemon-Vanilla – Add 1 teaspoon lemon zest along with the vanilla for a bright, citrusy twist that balances the sweetness nicely.
- Boozy – Stir in a splash of rum, bourbon, or Irish cream after removing from heat for a dessert with a little extra flair.
How to Store
Let the rice pudding cool completely. Then, cover, and store it in the refrigerator for up to 4–5 days. Serve cold, or warm it gently in the microwave or in a pot over medium heat, adding a splash of milk as needed.
More Dessert Recipes You’ll Love
- Banana Pudding Brownies
- Maple Pudding Whiskey Cake
- Banana Pudding Lasagna
- Margarita Cupcakes
- Strawberry Pretzel Dessert
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Rice Pudding Recipe
This creamy stovetop Rice Pudding Recipe only requires 7 ingredients and is one of our top cozy dessert favorites! Simple and nostalgic, it’s made with jasmine rice, whole milk, butter, vanilla, and just the right amount of sweetness. Every spoonful is perfectly spiced with cinnamon and has the best texture. It’s delicious served warm or chilled in individual dessert glasses for an easy yet elegant treat!
Equipment
Ingredients
- 1 cup dry jasmine rice
- 2 cups whole milk 4% milk
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 3 Tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- cinnamon for garnish
Instructions
- In a medium saucepan, combine the rice with 1 ¾ cup water. Stir. Bring to a boil, then cover the pot and reduce the heat to low and simmer for 15 minutes. Turn off the heat and uncover the pot.
- Let cool for 5 minutes, then fluff the rice lightly with a fork.
- Mix in the whole milk and sugar.
- Turn the heat back to medium-high and bring to a boil, then reduce to low and simmer until thickened and most liquid has been absorbed, stirring often, about 10-15 minutes.
- In a separate medium bowl, whisk the egg. Scoop 1 cup of the hot rice mixture into the egg and whisk quickly until well combined.
- Add the egg-rice mixture back to the pot and mix together. Bring the pot back to a simmer over medium heat and cook for 5 stirring often.
- Turn off the heat and mix in the butter and vanilla extract with a rubber spatula or wooden spoon.
- Transfer the rice pudding to a 8”x8” casserole dish or pour into individual dessert glasses.
- Before serving, sprinkle it with cinnamon.
Notes
- This recipe has been tested with ¾ cup of sugar, but you can easily make it with ⅔ or even ½ cup sugar if you prefer a less sweet pudding.
- You can use full fat oat milk or cashew milk in place of the whole milk for a dairy free version!
Tried this recipe?Let us know how it was!
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