Rice pudding is, was and will forever be one of my favorite desserts. It’s decidedly un-fancy but still so indulgent and rewarding. There is something so simple and wholesome about this Stovetop Rice Pudding. It’s creamy, just sweet enough and so very satisfying. And bonus – it’s naturally gluten free and egg free!
What’s in stovetop rice pudding
There are just five simple ingredients in this Stovetop Rice Pudding:
There are plenty of recipes out there that call for eggs. In fact, my original recipe did too. But guess what – you don’t need ’em! I have found that deleting eggs from this recipe had zero effect on the flavor or consistency.
Also, go for whole milk in this recipe. I haven’t tested it with a lower fat milk, so I can’t speak to the results you’d have.
What’s the best rice for rice pudding?
This pudding gets its creaminess largely from the starch produced by the rice. There are different schools of thought on the type of rice to use. Shorter grain rice like arborio rice or sushi rice will produce the most starch. Arborio rice is what makes dishes like risotto so rich and creamy. And sushi rice is especially sticky, all due to the shorter grain.
But a sticky pudding isn’t what we’re going for here, so we’re using extra long grain rice for this recipe. It’s still going to be starchy, like any other rice variety. But using a longer grain will help to avoid a clumpy, overly sticky pudding. We’re going for creamy here, people.
How to make this pudding
Making this Stovetop Rice Pudding only requires a few minutes of hands-on effort. Just bring the milk, rice and sugar to a boil in a big pot. Then, reduce it down to a simmer and leave it alone! I like to check on it from time to time just to give it a stir. It’s pretty satisfying to watch the rice absorb the milk and become creamier.
After about an hour or two, the pudding will reach the perfect consistency. Then, take it off the heat and stir in the vanilla and orange juice.
How to serve Stovetop Rice Pudding
Once the pudding is done, it is traditional to pour it into a casserole dish and top it with cinnamon. Another idea is to spoon it into individual ramekins. Personally, I love to serve rice pudding in fun glasses like martini or stemless wine glasses. Always with a generous dusting of cinnamon.
You can serve it warm or cold. I love it both ways, but I usually opt for cold. And this recipe will make a lot, so you can half the recipe or freeze some for later.
When you make this Stovetop Rice Pudding, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more gluten free desserts, try these:
- Chai Spice Creme Brulee
- Flourless Chocolate Cake with Raspberry Swirled Cream
- Chocolate Chip Banana Bread
For more old fashioned recipes, try these:
Stovetop Rice Pudding
Ingredients
- 1 gallon whole milk
- 1 lb. extra long grain rice
- 2 cups sugar
- 1 cup orange juice
- 2 Tbsp. vanilla extract
Instructions
- Combine rice, milk and sugar in a large pot over medium-high heat. Bring to a boil.
- Reduce heat and cover, stirring occasionally. Allow to cook until it reaches a creamy consistency, 1-2 hours.
- Remove from heat and stir in the orange juice and vanilla extract.
- Cool before serving. Store in the refrigerator.
Please, Please
Bring the ingredients down
Like in cups…not gallons
For a smaller amount
Sure! Simply half the recipe: 1/2 gallon of milk (8 cups), 1/2 lb. of rice, 1 cup sugar, 1/2 cup OJ, 1 Tbsp. vanilla extract. Enjoy!