This stovetop rice pudding is a creamy and comforting dessert that I love making on chilly evenings. The rice becomes tender and chewy, suspended in a silky pudding that carries the warm, aromatic flavors of vanilla and cardamom. It’s simple, soothing, and elegant all at once.

Why You’ll Love This Recipe

I really enjoy this dessert because it feels both homely and refined. I love how the pudding is sweet without being heavy, and how the cardamom and vanilla give it such an inviting fragrance. I also appreciate that I can serve it warm, cold, or at room temperature depending on my mood. For me, it’s a perfect balance of comfort food and sophistication.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• whole milk

• raw Arborio rice (or medium grain if I want it more tender)

• ground cardamom

• vanilla bean or vanilla extract

• kosher salt

• egg yolks

• sugar

• chopped salted pistachios, for garnish

• golden raisins, for garnish

Directions

1. I start by heating milk, rice, salt, and cardamom in a saucepan. I scrape out the seeds from the vanilla bean and add both the seeds and pod (if I’m using extract, I wait until later).

2. Once it boils, I lower the heat, cover, and let it simmer for about 15 minutes, stirring occasionally.

3. I then uncover and let it cook until the rice is tender and the mixture reduces, stirring more frequently toward the end.

4. In another bowl, I whisk egg yolks, sugar, and vanilla extract (if that’s what I’m using). I slowly add some of the hot rice mixture, whisking constantly, then pour it back into the pan.

5. I cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. I adjust the salt if needed.

6. Once it’s ready, I remove the vanilla bean, transfer the pudding to a dish, and press plastic wrap directly on the surface to prevent a skin from forming. I serve it warm, cold, or at room temperature, topped with pistachios and raisins.

Servings and timing

This recipe makes about 4 servings. It takes me around 10 minutes of prep and 35 minutes of cooking, so in total about 45 minutes from start to finish.

Variations

I sometimes change things up depending on what I have:

• I use sushi rice or medium-grain rice for a different texture.

• I swap pistachios for almonds, walnuts, or cashews.

• I’ve added crushed cardamom pods instead of ground for a more intense spice.

• I occasionally stir in coconut milk for part of the dairy to give it a tropical flavor.

• Dried fruits like cranberries or chopped dates also make great garnishes.

Storage/Reheating

I store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I warm it gently on the stovetop over low heat with a splash of milk to loosen it up, or I microwave it in short intervals, stirring in between.

FAQs

Can I make this pudding without eggs?

Yes, I can replace the egg yolks with a starch slurry (like cornstarch mixed with milk) to thicken it. The texture will be slightly different but still delicious.

What type of rice works best?

I like Arborio rice because it gives a creamy texture, but sushi rice or medium-grain rice also works well. Long-grain rice is less creamy but can be used if that’s what I have.

Can I make this ahead of time?

Yes, I often make it a day in advance. I keep it chilled and covered, then serve it cold or gently reheat it when needed.

How do I prevent the pudding from sticking or burning?

I stir it often, especially toward the end of cooking. I also keep the heat low once it starts to thicken to avoid scorching.

Can I freeze rice pudding?

I don’t recommend freezing it because the texture changes when thawed. It’s best enjoyed fresh or within a few days from the fridge.

Conclusion

I love making stovetop rice pudding with cardamom and vanilla because it’s simple, warming, and so versatile. Every spoonful has the perfect mix of creaminess, spice, and comfort. Whether I serve it warm on a winter night or chilled on a summer afternoon, it always feels like a timeless dessert worth savoring.