Stovetop Rice Pudding

Rice pudding
Zoryana Ivchenko / Getty Images
  • Total: 30 mins
  • Prep: 5 mins
  • Cook: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
402 Calories
11g Fat
65g Carbs
11g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 402
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 26%
Cholesterol 169mg 56%
Sodium 97mg 4%
Total Carbohydrate 65g 24%
Dietary Fiber 2g 7%
Protein 11g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you have leftover rice sitting in the fridge, such as steamed Chinese takeout rice, there's only one thing to do: Make an easy stovetop rice pudding recipe. Although rice pudding can be baked into a casserole form, it's faster to cook it on top of the stove for a quick dessert. Try out various mix-ins, like nuts or chocolate chips, and serve the pudding warm or cold — it's your choice.

Ingredients

  • 2 cups whole milk, divided
  • 1 1/2 cups cooked short-grain rice
  • 1/3 cup granulated sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons butter
  • 1 teaspoons vanilla extract
  • 1/2 teaspoons ground cinnamon
  • 1/2 cup raisins
  • Salt, to taste

Steps to Make It

  1. Place 1 1/2 cups of the milk in a medium (3-quart) saucepan over medium heat. Warm until bubbles start to form around the edges, keep watching the stove. If the milk starts to boil, turn the heat down before it boils over. 

  2. Add the cooked rice and sugar, and turn the heat down to medium-low. Let the rice pudding simmer, covered, for 15 to 20 minutes.

  3. Stir in the remaining milk, the beaten egg, butter, vanilla, cinnamon, and raisins. Cook for several minutes, stirring constantly until the rice pudding thickens.

  4. Garnish with a sprinkle of cinnamon and serve immediately. 

Tip

  • The rice continues soaking up liquids as it sits. Therefore, if you're making ahead of time, add another 1/2 cup of milk before transferring the pudding to the fridge.
  • You can also bake rice pudding in the oven. Preheat the oven to 325 degrees F, and grease a 9-inch baking dish. Combine all the ingredients in a large bowl and then spoon it into the prepared baking dish. Add 2 cups of water to the pan, and bake for 1 1/2 hours until the mixture is set. Cool and cut into squares to serve.
  • Experiment with add-ins for your rice pudding, such as golden or regular raisins, chopped nuts, chocolate chips, crystallized ginger, pepitas, or granola. If using raisins, you can soak them overnight in brandy or bourbon for a little extra kick. You can also try out different sauces for the rice pudding, such as a salted caramel sauce, raspberry jam sauce, or fudgy chocolate sauce.

Recipe Variations

  • Indian rice pudding (Kheer): Use long-grain rice, such as Basmati, and eliminate the egg and vanilla extract. Replace the whole milk with the equivalent amount of coconut milk, and add 1/4 cup raisins, 1/2 teaspoons ground cardamom, 1/2 teaspoon rose water and 1/4 cup chopped pistachios.
  • Thai rice pudding: Use Thai sweet rice and eliminate the egg and butter. Replace the milk with 2 cups of coconut milk, and increase the sugar to 3/4 cup. Add 1/4 teaspoon each of ground nutmeg and ground cloves, as well as crushed peanuts and toasted coconut flakes for garnish.
  • Cheesecake rice pudding: Add 6 ounces of cream cheese and 2 more tablespoons of sugar to the mixture.
  • Chocolate rice pudding: Add 2 tablespoons cocoa powder and 1 additional tablespoon of sugar. For extra chocolate, stir in 1 cup of semisweet chocolate chips.