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!