Rice pudding on stove top is a favorite recipe of mine. The first time I ever had it in a way I actually loved it was when I was 15. My friends mom made it and I fell in love. I used to hate it from the restaurants. I thought it was just a thick and sticky cold paste.
Rice pudding became a favorite dessert of mine in no time. She gave me the recipe and I followed it as I worked away in the kitchen. I couldn’t believe I had just made it the way she did. There is a certain feeling of satisfaction that comes after creating something on your own.
I was never satisfied with any other rice pudding recipe other than hers until the one I am about to share now. It has simple ingredients, is creamy, decadent and satisfying to the sweet tooth.
This rice pudding is made on the stove top. There are a lot of baked rice pudding recipes out there as well but I am not a fan. I love the creaminess that comes with the way this rice pudding is prepared on the stove and I hope you like it as much as I do!
Enjoy this rice pudding for breakfast, dessert or serve it on Christmas as a new tradition!
What ingredients are used?
- Raisins (optional)- I like to soak mine so they are nice and soft before adding them
- Heavy Cream- Enhances the creaminess and adds a velvety feel to each bite
- Granulated Sugar- Adds sweetness to this delicious dessert
- Egg Yolks- Thickens and binds the pudding
- Whole Milk- The fat in the whole milk adds a more creamy and rich flavor
- Jasmine Rice- Adds a floral flavor to compliment the texture and sweet flavor of the pudding
- Vanilla Extract- Enhances the flavor
How do you make rice pudding on stove top?
Frequently asked questions
Which rice is best for rice pudding?
Short-grain, medium-grain, or long-grain white rice can all be used when making rice pudding. Jasmine rice and Basmati rice are long grain rice. I have used both to make this recipe however Jasmine rice is my favorite and what I regularly use for this recipe.
Do I have to add raisins?
No, most times I do not add raisins to this recipe as my children usually end up picking them out. I prefer making it without the raisins so everyone in my family can enjoy it.
My rice pudding is too thick or too runny
If your rice pudding it too thick, it can be easily fixed by adding small amounts of warm milk or warm heavy cream until you reach your desired consistency. Do not add too much too quickly as it may become too thin. Adding milk in while warm will prevent curdling from happening.
If your rice pudding is too runny that is because it was not cooked long enough. Make sure to cook it until the rice is creamy and thickened.
How do I store rice pudding in the fridge?
Allow the rice pudding to cool, then add it to an airtight container and store it in the fridge for up to 3 to 5 days.
Can I re-heat rice pudding?
Yes, you can re-heat rice pudding. Add a splash of milk and re-heat it in the microwave or re-heat it gently on the stove top.
If you like this recipe you may also like this creamy oatmeal recipe
Watch how to make this rice pudding recipe from my YouTube channel
A delicious recipe for dessert, breakfast or Christmas.
Ingredients
1/2 cup raisins (optional)
2/3 cup heavy cream
1/3 cup granulated sugar
2 large egg yolks
4 cups whole milk
1/2 cup Jasmine rice, rinsed
1 tsp. vanilla extract
Directions
- Soak the raisins in a bowl of water for 15 minutes then strain.
- While those soak, in a large bowl add in the cream, sugar and eggs. Mix and set aside.
- Rinse the rice and set aside, strain the raisins and set aside as well.
- In a medium pot on medium heat, add in the milk. Heat and stir often. Make sure not to leave the pot unattended as the milk can burn easily and stick to the bottom.
- Once the milk starts to boil, add in the rice and stir. Turn down the heat slightly until its lightly boiling and simmer for 25-30 minutes or until thickened and cooked through. *You will have to turn the heat down occasionally as it thickens as you do not want a rumbling boil. Continue to stir often so it doesn’t stick to the bottom.
- If skin forms on the top, just mix it back in.
- Once thickened, remove from the heat. Slowly add the hot mixture, one spoonful at a time to the egg mixture. About 10 spoonful’s in total. Stir after each addition, we do this so we don’t end up with scrambled eggs.
- Return it all to the pot on medium low heat and stir constantly until desired thickness.
- Remove from the heat and stir in the vanilla and then add in the raisins. Enjoy warm or cool down slightly and place it in the fridge to enjoy chilled later.
Notes
- lasts 3-5 days in the fridge
Delicious!
Thank you!
Enjoy Mona, Epic Vibes
Very kind of you
This is amazing, very well presented, epic website. Now I’m hungry
Thanks so much means a lot!