Stovetop Rice Pudding Recipe
This creamy rice pudding is creamy, comforting and feels like a hug! Not only is this pudding easy to make, but it’s also fragrant and full of flavour! Made on the stovetop, no baking required.
Ingredients
- 1 cup arborio rice* (200 grams)
- 4 ⅛ cups milk, full fat (1 litre)
- ½ cup sugar (100 grams)
- 1 ⅓ tablespoons honey, runny (30 grams)
- 1 teaspoon vanilla bean paste*
- 1 pinch salt, fine
- ¼ teaspoon cinnamon powder
- 1 teaspoon orange zest, finely grated
- ¼ cup butter, unsalted (50 grams)
- 1 egg yolk, large*
Instructions
- Combine the milk, sugar, honey, salt, orange zest and vanilla in a large non-stick pot.Heat the mixture over medium heat.
- Whilst the milk is heating, rinse the rice under cold water to remove some of the starch.
- When the milk becomes frothy, add in the rinsed rice. Combine with a wooden spatula or spoon to prevent the rice from sticking to the bottom. Reduce the heat to low and let it simmer gently for 30-35 minutes, stirring every few minutes.
- Turn off the heat, then mix in the cold butter, chopped into cubes. Use a wooden spoon to combine the mixture gently and melt the butter into the rice.
- Stir in the egg yolk, mixing well until the pudding becomes pale yellow in colour. At this point the pudding will be slightly sticky, but creamy.
- Pour the rice pudding into a tray, then cover it with plastic wrap. Let it cool down to room temperature, before chilling in the fridge for 30 minutes. Serve topped with fruit jam or fresh berries.
Notes
- Arborio rice can also be replaced with sushi rice. See post notes for more details on substitutions.
- Vanilla bean paste can also be replaced with 1 vanilla pod.
- This recipe requires the use of pasteurised eggs. For an eggless pudding, replace the egg yolk with 1 tablespoon of heavy or clotted cream.