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This classic rice pudding is the kind of dessert that feels like a warm hug, creamy, simple, and made with ingredients you probably already have. It’s cooked slowly on the stovetop until thick and silky, then sprinkled with cinnamon for that comforting aroma we all know.
I’ll be honest, I didn’t love rice pudding as a kid. But over the years, I learned how to make it the right way: creamy, balanced, and rich in flavor. Using a real vanilla pod instead of extract makes all the difference. It turns this humble, inexpensive dessert into something elegant and aromatic.
Now my son Anthony absolutely loves it. I make it for him often, dusted with cinnamon on top, and he enjoys it warm or cold, usually in small jars that he takes to school.
I don’t make this dessert in the Instant Pot, even though it’s convenient. No matter how many times I change the rubber sealing ring, it often keeps the smell of savory dishes like onion or garlic, and that can easily ruin the delicate flavor of rice pudding. Cooking it slowly on the stovetop keeps it pure, creamy, and just right.
This recipe is inspired by the simple Bulgarian style orizov puding we grew up with, made with just rice, milk, sugar, and patience.
Why You’ll Love This Recipe
- Family friendly and perfect for kids’ lunchboxes
- Simple ingredients you already have in your kitchen
- Creamy and cozy without eggs or cream
- Inexpensive, easy, and satisfying
- Customizable with fruit, jam, or spices
Ingredients For Simple Rice Pudding
- 1 cup short or medium grain white rice (Arborio, round grain, or sushi rice)
- 2 cups water
- 4 cups whole milk
- ½ cup sugar (adjust to taste)
- 1 vanilla pod, split and scraped (or 1 teaspoon vanilla extract)
- Pinch of salt (optional, I usually skip it)
- Ground cinnamon, for dusting
How to Make Stove Top Rice Pudding
- Rinse the rice in cold water until the water runs clear.
2. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat and cook until most of the water has evaporated, about 10 minutes.
3. Pour in the milk, sugar, vanilla pod and seeds, and a pinch of salt. Stir well.
4. Simmer gently over low heat, stirring often, until the rice is tender and the mixture is thick and creamy, about 25 to 30 minutes.
5. Remove from heat and take out the vanilla pod.
6. Serve warm or chilled with a dusting of cinnamon.
Tips & Tricks
Instant Pot note: Even after changing the sealing ring, the Instant Pot often keeps savory smells that can transfer into desserts. For a clean, pure flavor, stovetop is best.
Rice: Use short or medium grain rice for best creaminess. Long grain stays too separate.
Stir often: This prevents the pudding from sticking to the pot.
Sweetness: Start with ½ cup sugar and adjust at the end.
Consistency: The pudding thickens as it cools. Add a splash of milk before serving if it becomes too thick.
Vanilla: A real vanilla pod adds a beautiful natural flavor and aroma.
Serving: Sprinkle with cinnamon or top with jam, honey, or fruit compote.
Substitutions
Vegan: Use plant based milk and skip dairy completely.
Milk: Any milk works, but whole milk gives the richest flavor. Oat, almond, or coconut milk are great too.
Sugar: Swap for coconut sugar, honey, or erythritol.
Rice: Short grain gives the best texture, but basmati or jasmine rice also work.
Frequently Asked Questions
Yes. Add one extra cup of milk, pour into a baking dish, and bake at 180°C / 350°F for 25 to 30 minutes until lightly golden.
Yes, but it takes longer to cook and the texture will be more chewy.
Store covered in the fridge for up to 4 days. Add a little milk before reheating.
Yes. Use stevia, monk fruit, or erythritol instead.
Yes. It’s even better the next day when chilled and slightly thickened.
Serving Ideas
- Dust with cinnamon or cocoa before serving
- Serve warm in bowls or cold in jars
- Top with fruit preserves or honey
- Add grated orange or lemon zest for freshness
More Comforting Desserts
- Skyr Cake (No Bake Icelandic Cheesecake)
- Chocolate Magic Custard Cake
- Cottage Cheese Chocolate Mousse
- Cranberry Bliss Bars
- Pumpkin Magic Custard Cake
Classic Rice Pudding
Ingredients
- 1 cup short or medium-grain white rice, Arborio, round-grain, or sushi rice
- 2 cups water
- 4 cups whole milk
- 1/2 cup sugar, adjust to taste
- 1 vanilla pod, split and scraped (or 1 teaspoon vanilla extract)
- Pinch of salt
- Ground cinnamon, for dusting
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat and cook until most of the water has evaporated, about 10 minutes.
- Pour in the milk, sugar, vanilla pod and seeds, and a pinch of salt. Stir well.
- Simmer gently over low heat, stirring often, until the rice is tender and the mixture is thick and creamy, about 25 to 30 minutes.
- Remove from heat and discard the vanilla pod.
- Serve warm or chilled with a dusting of cinnamon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
