This stovetop rice pudding is a gentle, comforting dessert with a refined aroma. Creamy milk slowly cooks the rice into a silky pudding, while warm cardamom and fragrant vanilla give it a quietly elegant flavor that feels perfect for cozy evenings and simple meals.
Why You’ll Love This Recipe
This recipe is simple yet deeply satisfying, made with everyday ingredients that transform into something special. The balance of sweetness and spice is delicate, not heavy, and the texture is rich without being overly dense. It is cooked entirely on the stovetop, requires no special equipment, and can be enjoyed hot, warm, or cold depending on your mood.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups whole milk
½ cup raw Arborio rice
¾ teaspoon ground cardamom
1 vanilla bean, split lengthwise (or 1½ teaspoons vanilla extract)
½ teaspoon kosher salt, plus more to taste
2 large egg yolks
⅓ cup granulated sugar
2 tablespoons chopped salted pistachios, for garnish
2 tablespoons golden raisins, for garnish
Directions
In a large saucepan set over medium-high heat, combine the whole milk, Arborio rice, kosher salt, and ground cardamom. Scrape the seeds from the vanilla bean into the milk and add the empty pod to the pan. Stir well.
Bring the mixture to a gentle boil, stirring constantly to prevent sticking. Reduce the heat to low, cover, and let it simmer gently for 15 minutes, stirring occasionally.
Uncover the pan and continue cooking, stirring frequently, until the rice is tender and the mixture has reduced to about 3½ cups, about 10 to 15 minutes. Toward the end of cooking, stir constantly to avoid scorching.
In a medium bowl, whisk together the egg yolks and sugar. If using vanilla extract instead of a vanilla bean, whisk it in now. Slowly ladle some of the hot rice mixture into the egg mixture while whisking constantly. Pour everything back into the saucepan.
Return the pan to medium-low heat and cook, stirring continuously and scraping the bottom and sides, until the pudding thickens enough to coat the back of a spoon, about 1 minute. Taste and adjust with additional salt if needed.
Remove from the heat. If used, discard the vanilla bean pod. Transfer the pudding to a serving dish and place plastic wrap directly on the surface to prevent a skin from forming. Serve hot, warm, or chilled, topped with pistachios and golden raisins.
For extra richness, replace 1 cup of the milk with cream.
For a lighter version, use 2% milk, keeping in mind the pudding will be slightly less creamy.
Add a pinch of ground cinnamon or nutmeg for a warmer spice profile.
Swap pistachios for toasted almonds or cashews if desired.
Stir in a tablespoon of rose water or orange blossom water at the end for a subtle floral note.
Storage/Reheating
Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. The pudding will thicken as it chills. To reheat, warm gently on the stovetop or in the microwave with a splash of milk, stirring until smooth and creamy again.
FAQs
Can I make this rice pudding without eggs?
Yes, you can omit the egg yolks. The pudding will still thicken from the rice starch, but the texture will be slightly less rich.
What type of rice works best for this recipe?
Arborio rice is ideal because it releases starch and creates a creamy texture while remaining pleasantly chewy.
Can I use vanilla extract instead of a vanilla bean?
Yes, vanilla extract works well. Add it when whisking the egg yolks and sugar rather than at the beginning.
Why does the pudding look thin when it’s done cooking?
The pudding thickens significantly as it cools, so a slightly soupy texture at the end of cooking is expected.
Can I make this recipe dairy-free?
You can use full-fat coconut milk or a rich plant-based milk, though the flavor and texture will change slightly.
How do I prevent the rice pudding from burning?
Stir frequently, especially toward the end of cooking, and keep the heat low once it begins to thicken.
Is this rice pudding very sweet?
No, it is gently sweetened. You can adjust the sugar to taste if you prefer it sweeter.
Can I serve this pudding cold?
Yes, it is delicious cold and has a thicker, more custard-like texture when chilled.
What toppings work well with this pudding?
Chopped nuts, dried fruit, or a light sprinkle of ground cardamom all pair beautifully.
Can I double this recipe?
Yes, simply double all ingredients and use a larger saucepan, stirring carefully to ensure even cooking.
Conclusion
Stovetop rice pudding with cardamom and vanilla is a timeless dessert that proves simple ingredients can create something truly comforting. With its creamy texture, warm spice, and flexible serving options, this recipe is easy to love and even easier to make again and again.
Stovetop rice pudding with cardamom and vanilla is a creamy, aromatic dessert made by slowly simmering Arborio rice in milk until tender. Flavored with warm cardamom and fragrant vanilla, it’s a cozy, refined treat perfect for any time of year.
2 tablespoons chopped salted pistachios, for garnish
2 tablespoons golden raisins, for garnish
Instructions
In a large saucepan over medium-high heat, combine milk, Arborio rice, salt, and cardamom. Scrape seeds from vanilla bean into the pot and add the pod (or skip if using extract later).
Bring to a gentle boil, stirring constantly. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
Uncover and cook for another 10–15 minutes, stirring frequently, until rice is tender and mixture has thickened to about 3½ cups. Stir constantly near the end to prevent burning.
In a separate bowl, whisk egg yolks with sugar. If using vanilla extract, add it now.
Temper the egg mixture by slowly whisking in some hot rice pudding, then pour the egg mixture back into the saucepan.
Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon, about 1 minute.
Remove from heat and discard vanilla pod if used. Transfer to a dish and cover surface with plastic wrap to prevent a skin from forming.
Serve warm, at room temperature, or chilled, topped with pistachios and golden raisins.
Notes
Substitute 1 cup of milk with cream for extra richness.
Use 2% milk for a lighter version (slightly less creamy).
Add rose water or orange blossom water at the end for a floral note.
Swap pistachios with almonds or cashews as garnish.
