Rice Pudding · Cinnamon Vanilla
Creamy Stovetop Cinnamon Rice Pudding
Rice simmered slowly in milk and sugar until thick and creamy, then finished with vanilla and cinnamon. No eggs and no oven. Lovely warm or cold.
- Prep
- 5 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 6
- Level
- Easy
Ingredients
- ¾ cup arborio rice, or other medium-grain white rice
- 1 ½ cups water
- ¼ tsp kosher salt
- 4 cups whole milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon, plus more for serving
- 1 tbsp unsalted butter
- ⅓ cup raisins (optional)
Steps
- Put the rice, water and salt in a heavy saucepan and bring to a boil over medium-high heat.
- Turn the heat to low, cover and simmer until most of the water is absorbed.
- Stir in the milk and sugar, raise the heat to medium and bring to a gentle simmer, stirring.
- Lower the heat to medium-low and cook uncovered at a bare simmer, stirring every couple of minutes and scraping the bottom, until the rice is soft and the pudding looks like loose oatmeal.
- Take the pan off the heat and stir in the vanilla, cinnamon, butter and raisins.
- Let the pudding stand so it thickens.
- Serve warm with a sprinkle of cinnamon, or press plastic wrap onto the surface and refrigerate until cold.
Tip: The pudding thickens a lot as it cools. If it is too thick after chilling, stir in a splash of milk.
Tip: Medium-grain rice gives the creamiest result, but long-grain works too; it just stays a little looser.
Storage: Refrigerate with plastic wrap pressed on the surface up to 4 days.
Make ahead: Make up to 3 days ahead and serve cold, or warm portions gently with a splash of milk.
Estimated nutrition per serving: 270 calories · protein 7 g · carbohydrates 44 g · fiber 0 g · sugars 25 g · fat 7 g (saturated 4.5 g) · sodium 150 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.