Creamy Stovetop Rice Pudding with Cinnamon
Rice simmered slowly in milk until it turns to a loose, spoonable custard — no oven, no gelatin, just a saucepan and patience.
- Serves
- 6
- Prep
- 5 min
- Cook
- 45 min
- Written
Method
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Combine the rice, milk, sugar, salt, and cinnamon stick in a heavy-bottomed saucepan and bring to a bare simmer over medium heat, stirring occasionally.
-
Reduce the heat to low and simmer, stirring often to keep the rice from catching on the bottom, until the rice is tender and the mixture has thickened to a loose porridge, 35-40 minutes.
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Whisk the egg yolk and cream together in a small bowl, then whisk in a ladleful of the hot rice mixture to temper it.
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Stir the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the pudding coats the back of a spoon, about 2 minutes — don’t let it boil, or the yolk will curdle.
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Remove the cinnamon stick, then stir in the vanilla and raisins if using.
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Let cool for 10 minutes before serving — the pudding thickens further as it sits, and keeps thickening in the fridge.
Notes
Short-grain rice is doing real work here — its extra starch is what turns the milk into something thick and creamy rather than just rice floating in a thin liquid. Long-grain will still cook, but the pudding stays looser and never quite gets there.
Serve it warm the day it’s made, or chill it and serve cold — both are right, and it thickens noticeably in the fridge, so loosen a stiff batch with a splash of milk before serving. Leave out the egg yolk and cream for a simpler, all-milk version; it won’t be quite as rich, but it holds up just as well made a day ahead.