Creamy Rice Pudding (Stovetop, No Egg)

My grandma always made rice pudding around Christmas, and I still have her old cookbook with the recipe I adapted this version from. It’s the perfect winter dessert since it can be enjoyed warm—and there’s nothing quite like a bowl of creamy rice pudding on a cold night. It truly feels like a hug in a bowl.

There’s multiple ways to make rice pudding. You can use cooked rice, uncooked rice, minute rice, add an egg to make it creamier and more like custard, you can bake it, or make it on the stovetop. I found that I enjoyed stovetop rice pudding made with uncooked arborio rice the best. The rice had a delicious tender chew to it and produced a beautifully creamy pudding consistency.

One ingredient that you won’t find in most rice pudding recipes is Greek yogurt. I love to add it to recipes as a healthy substitute or when I want the consistency to be extra creamy. It’s also a great way to add a little protein to it.

Rice pudding is often topped or mixed with raisins or nuts. If you enjoy them, they’re a great addition—but it’s just as delicious without.

Rice – Short grain rice is best for rice pudding. Arborio rice is what I recommend. Bomba rice is another good option.

Milk – Whole milk will give you a rich and creamy rice pudding. Using milk with less fat will result in a rice pudding that isn’t as creamy. Non-dairy milk can be used, but use something that is higher in fat.

Sugar – Granulated sugar gives the pudding a simple sweet flavor. You can also use brown sugar or maple syrup to give the rice pudding a more molasses-forward flavor.

Cinnamon – I use ground cinnamon, but you could also throw a cinnamon stick in while it’s cooking. A pinch of nutmeg or allspice would also be delicious.

Vanilla – For the best vanilla flavor I use vanilla bean paste. It also leaves those pretty flecks of vanilla bean seeds without the hassle of scraping them out of the vanilla bean yourself. Vanilla extract can also be used, but use a good one, not imitation vanilla.

Greek yogurt – Plain Greek yogurt gives the rice pudding an extra creamy consistency. It’s the same idea as adding egg in, but easier in my opinion. You’ll want to use full fat Greek yogurt so that it doesn’t curdle in the heat of the hot pudding.

Raisins – Raisins are a traditionally mixed in or added on top of rice pudding. I like to mix them into the hot pudding so they get soft and plump. Golden raisins or regular raisins can be used and it’s an optional ingredient if you don’t like them.

• Make the rice pudding richer by swapping 1/2 cup of milk with either half and half or heavy cream.
• Use cooked rice. Use half the amount of milk and add it to a saucepan with the rice, sugar, and salt. Cook over medium heat until it begins to boil and then reduce the heat to low. Cook for 15-20 minutes stirring frequently so it doesn’t stick to the bottom of the pan. Continue to cook until the mixture has thickened.
• You can skip the Greek yogurt if you prefer. The pudding won’t be quite as thick and creamy, but will still be delicious!
• Use dairy-free milk. To make the rice pudding dairy-free use an alternative milk that is higher in fat. Coconut milk or oat milk will work best. Other dairy-free milks may not create the creamy pudding consistency.
• Add mix-ins or toppings. Raisins are commonly mixed in with rice pudding or added as a topping. You could also use dried cranberries or any type of dried fruit. Chopped nuts, orange zest, berries, a splash of bourbon or dark rum, or a drizzle of caramel sauce would all be delicious.

Leftover rice pudding will keep for 4-5 days in an airtight container in the refrigerator. You can eat the leftovers cold or warm them in the microwave. The pudding will thicken the longer it sits so you may want to add a splash of milk to thin it out.

I don’t recommend freezing rice pudding due to all the dairy in it.