This rice pudding never goes near the oven. Short-grain rice cooks slowly in four cups of whole milk with sugar and a pinch of salt, stirred often, until the grains are tender and the pudding is loose and creamy.
Vanilla and raisins go in for the last few minutes so the raisins plump in the hot milk. Each bowl gets a sprinkle of ground cinnamon, and there are no eggs in it at all.
Why This Recipe Works
- Short-grain rice releases plenty of starch, which thickens the milk into a creamy base without eggs.
- Low heat and frequent stirring stop the milk from scorching on the bottom of the pan.
- Adding the raisins near the end plumps them without letting them break down.
What to Look For in the Pan
Rice pudding tells you when it is ready if you watch the texture.
Gentle simmer
Small bubbles at the edges, not a rolling boil.
Boiling milk foams up and catches on the base.
After 25 to 30 minutes
The rice is tender and the pudding is loose and creamy.
Undercooked grains stay chalky in the middle.
After the raisins
The raisins are plump and the pudding coats a spoon.
That coating is the right thickness before it cools and firms.
How to Make It
Rice, milk, sugar and salt brought to a simmer
Combine the rice, milk, sugar and salt in a heavy saucepan and bring to a gentle simmer over medium heat, stirring often.
Cooked low until creamy
Turn the heat to low and cook uncovered for 25 to 30 minutes, stirring frequently, until the rice is tender and the pudding is loose and creamy.
Vanilla and raisins stirred in
Stir in the vanilla and raisins and cook 3 to 5 minutes more, until the raisins plump and the pudding coats a spoon.
Spooned out with cinnamon
Spoon into bowls and finish with ground cinnamon. Serve warm, or chill promptly to serve later.
Ingredient Notes
- Short-grain white rice
- Three-quarters of a cup, uncooked; the starch it gives off makes the pudding creamy.
- Whole milk
- Four cups, which cook down around the rice.
- Ground cinnamon
- A teaspoon to finish, with more for dusting at the table.
Success Tips
- Use a heavy-bottomed saucepan for rice pudding; thin pans scorch milk quickly on low heat.
- Scrape the corners of the pan as you stir so rice grains do not settle and stick.
- Take the pudding off the heat while it still looks slightly loose; it thickens more as it cools.
Serving Ideas
Serve warm in small bowls with an extra dusting of cinnamon, or chilled straight from the refrigerator.
Storage and Reheating
Refrigerate
Cool leftovers quickly, cover and refrigerate at 40°F or below. Stir in a splash of milk if it has thickened.
Frequently Asked Questions
Does this rice pudding use eggs?
No. The creaminess comes from the rice starch cooking into the milk.
Is it baked?
No. It is cooked on the stovetop and stays soft and spoonable rather than firm.
