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    Home » Desserts » Healthy Italian Rice Pudding Recipe: Stovetop Method

    Healthy Italian Rice Pudding Recipe: Stovetop Method

    March 25, 2022 , Updated July 20, 2022 Maria 22 Comments

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    Italian rice pudding in a white serving dish.

    There’s nothing quite like this healthy Italian rice pudding made with arborio rice to evoke feelings of comfort. This stovetop recipe is a simple method and requires just a handful of ingredients, including arborio rice, which is responsible for that rich, creamy texture.

    Plus, it’s egg-free for those who are avoiding eggs or have allergies. Serve this delicious dessert warm or cold for a scrumptious dessert any time of the year!

    A dessert bowl with creamy rice pudding.
    Jump to:
    • Introduction
    • Ingredients
    • How to make
    • Recipe variations
    • Tips
    • FAQ
    • Arborio rice recipes we love
    • Recipe inspiration
    • Recipe

    Introduction

    This healthy rice pudding recipe is perfect for those who are looking for a simple, yet wholesome dessert.

    This creamy dessert is made without eggs, or heavy cream making it a great option for those with allergies or those looking for a lighter and healthier option that still tastes great.

    As you probably know, there are various methods for preparing rice pudding, each with its own set of advantages and disadvantages.

    The great thing about making this easy dessert on the stovetop is that you have more control over the cooking process. This allows you to better monitor the rice so that it doesn’t overcook and become mushy.

    The disadvantage of stovetop rice pudding is that it takes more effort than other cooking techniques when compared to a baked or a slow-cooker rice pudding. The same is true if using an Instant Pot.

    Which method you choose really depends on your personal preferences. If you prefer a hands-off approach, then oven-baked rice pudding may be the way to go. However, if you want more control over the cooking process, stovetop rice pudding is better.

    This article discusses how to make Italian rice pudding on the stovetop. It also includes tips and tricks for making a healthy rice pudding that’s both delicious and nutritious.

    Are you ready to make the best rice pudding recipe?

    Ingredients to make rice pudding on a wooden board.

    Ingredients

    You will notice there are no eggs or heavy cream in the list of ingredients for this recipe. That’s because using short-grain rice like arborio, famously used in classic Italian dishes like this asparagus risotto, creates a rice pudding that is thick and creamy.

    Let’s take a closer look at the ingredients you’ll need to make this arborio rice pudding:

    A close up of arborio rice.

    Arborio rice

    This Italian short-grain rice is key to creating the creamy texture in this pudding. It’s widely available in grocery stores. This short-grain white rice is commonly used in Italian cuisine from risotto to arancini. It has a high starch content, giving the rice pudding its creamy texture.

    If you don’t have arborio rice on hand, you can use another short-grain rice such as Carnaroli.

    Milk

    I use 2% milk because of its lower fat content but you could also use whole milk for a richer pudding or almond milk for a dairy-free rice pudding.

    Sugar

    This rice pudding recipe is lightly sweetened with granulated sugar. Feel free to adjust the amount to your own taste or use the sweetener you prefer. Total amounts used need to be tested. 

    Vanilla bean

    The delicate and tiny vanilla seeds will appeal both visually and taste-wise to any vanilla lover. If you don’t have a vanilla bean, replace it with a teaspoon of vanilla extract or vanilla bean paste.

    Salt

    There are no hard and fast rules when it comes to the amount of salt you should use. It’s entirely up to you whether or not you choose to include any at all. I like to add a few pinches of salt simply to round out the flavors.

    Rice pudding being stirred in a pot.

    How to make

    You’ll be surprised at how effortless it is to make this stovetop rice pudding with only a few key ingredients and one pot. 

    Start by combining 4 cups of milk (2% or whole milk), ½ cup arborio rice, ¼ cup (or less according to taste) of granulated sugar, and ¼ teaspoon of kosher salt (optional) in a heavy saucepan over medium heat.

    Bring the mixture to a gentle simmer, stirring regularly with a wooden spoon, until the sugar is completely dissolved.

    Reduce heat to low, cover, and simmer the milk mixture for approximately 50 minutes, stirring occasionally every 10 minutes or so to prevent scorching. Notice the transformation of the uncooked rice to plump grains at the halfway mark.

    Remove the pan from heat once you’ve reached the desired texture: thick and creamy. Then, gently stir in the scraped vanilla seeds from ½ a vanilla bean or one teaspoon of pure vanilla extract.

    Transfer to a serving dish. If desired, serve warm or cold, with a sprinkling of ground cinnamon on top.

    A photo collage showing the different textures of rice pudding.

    Recipe variations

    Consider adding one (or more) of these additional ingredients for a flavor twist on this simple rice pudding:

    • dried fruits such as dates, cranberries, or golden raisins
    • freshly grated nutmeg
    • lemon or orange zest
    • fresh fruit or frozen strawberries
    • stewed fruit
    • macerated strawberries

    As you can see, the possibilities are endless. So, go ahead and experiment to find your favorite combination!

    Whether you enjoy it as is or jazz it up with some fun additions, this Italian rice pudding recipe is sure to become a family favorite.

    A close up photo of rice pudding sprinkled with ground cinnamon.

    Tips

    • Using 2% milk will result in a healthier version of this rice pudding compared to using either whole milk, heavy or whipped cream.
    • The total amount of saturated fat is lower compared to a recipe that includes eggs, whipped or heavy cream or even whole milk as part of the ingredients.
    • Be patient. Do not increase the heat, hoping this will reduce the total cooking time. Go slow and low and you will be rewarded with a super creamy and chewy texture.
    • In the beginning, be sure to constantly stir the mixture to prevent the milk and rice from scorching.
    • During the last 10 minutes, stay close to your large saucepan and keep stirring every few minutes to prevent your rice pudding from sticking to the bottom of the pot.
    • Arborio rice will provide you with the best texture.
    • This homemade rice pudding will firm up once it has been chilled. It can easily be returned to its creamy state by adding a few tablespoons of milk, stirring and slightly heating the mixture.
    The creamy interior of pudding.

    FAQ

    Can you make rice pudding with cooked rice?

    Yes, but the end product will not be super creamy when compared to a rice pudding made from uncooked rice.

    Do you refrigerate rice pudding?

    Yes, allow to cool leftover arborio rice pudding completely to room temperature. Then store in an airtight container or in a dish covered with cling wrap. Refrigerate and consume within 5 days.

    Can you freeze rice pudding?

    Yes, simply place in individual freezer-safe containers, label, and freeze. Thaw overnight in the fridge when you’re ready to enjoy it. The texture will be slightly different.

    Why is my rice pudding thick?

    If your rice pudding is too thick, it’s probably due to overcooking the rice. When making rice pudding, you want to cook the rice until it’s tender but not mushy. If your pudding is too thick, add a little milk and stir until desired consistency is reached.

    Arborio rice recipes we love

    Asparagus risotto in a white oval bowl, set next to a large spoon, ready to be served.

    Asparagus Risotto

    Arborio rice is the perfect grain for making creamy risotto and this asparagus risotto recipe is a classic Italian favorite.

    GET THE RECIPE

    Risotto is a typical Italian dish that may be made with almost any vegetable. Try this mushroom risotto or this spinach risotto for a change. Risotto croquettes also make a great appetizer or main dish.

    Italian rice pudding in a white serving bowl.

    Recipe inspiration

    I adapted this recipe from a Canadian publication called Homemaker Magazine Recipes.

    In most recipes, you can usually decrease the total amount of sugar used without making a big difference in the final product.  That’s what I did for this recipe- I reduced the sugar.  I also eliminated the raisins (as my family is not fond of them) and used a vanilla bean instead of vanilla extract.

    I am convinced that these tiny little vanilla seeds provide the sensation of comfort in this healthy rice pudding.  Feel free to add raisins, cranberries, or even nuts to satisfy whatever you might be craving.

    This Italian rice pudding made with arborio rice is the ultimate comfort food, perfectly flavored with a vanilla bean.

    Simplicity at its best!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    ★★★★★ If you have made this recipe for the best arborio rice pudding, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Arborio rice pudding sprinkled with cinnamon powder in a white dessert dish.

    Healthy Italian Rice Pudding Recipe: Stovetop Method

    This extra creamy, healthy rice pudding made with Italian arborio rice is the ultimate comfort food, perfectly flavored with a vanilla bean.
    5 from 7 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 6 servings
    Calories: 192kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • ½ cup arborio rice
    • 4 cups milk 2% or whole milk
    • ¼ cup granulated sugar
    • ¼ teaspoon salt optional
    • ½ vanilla bean seeds scraped or 1 teaspoon pure vanilla extract
    • sprinkle cinnamon optional

    Instructions

    • Combine rice, milk, sugar and salt in a medium saucepan.
    • Heat until just beginning to boil, stirring often.
    • Reduce heat to low, cover and simmer for approximately 50 minutes or until thick and creamy. Stir every 10 minutes or so.
    • Remove from heat.
    • Gently stir in the scraped vanilla seeds or extract.
    • Can be served warm, room temperature or chilled.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • Using 2% milk will result in a healthier version of this rice pudding compared to using either whole milk, heavy or whipped cream.
    • The total amount of saturated fat is lower compared to a recipe that includes eggs, whipped or heavy cream or even whole milk as part of the ingredients.
    • Be patient. Do not increase the heat, hoping this will reduce the total cooking time. Go slow and low and you will be rewarded with a super creamy and chewy texture.
    • In the beginning, be sure to constantly stir the mixture to prevent the milk and rice from scorching.
    • During the last 10 minutes, stay close to your large saucepan and keep stirring every few minutes to prevent your rice pudding from sticking to the bottom of the pot.
    • Arborio rice will provide you with the best texture.
    • This homemade rice pudding will firm up once it has been chilled. It can easily be returned to its creamy state by adding a few tablespoons of milk, stirring and slightly heating the mixture.
    Can you make rice pudding with cooked rice? Yes, but the end product will not be super creamy when compared to a rice pudding made from uncooked rice.
    Do you refrigerate rice pudding? Yes, allow to cool leftover arborio rice pudding completely to room temperature. Then store in an airtight container or in a dish covered with cling wrap. Refrigerate and consume within 5 days.
    Can you freeze rice pudding? Yes, it can also be frozen for up to three months although the texture will change slightly upon thawing. Simply place in individual freezer-safe containers, label and freeze. Thaw overnight in the fridge when you’re ready to enjoy it.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe lightly adapted from Homemakers’ Magazine

    Nutrition

    Serving: 1serving | Calories: 192kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 167mg | Potassium: 227mg | Sugar: 16g | Vitamin A: 265IU | Calcium: 184mg | Iron: 0.8mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    This post was originally published on November 10, 2014, and republished on March 25, 2022, with updated content and photos. Thanks for sharing!

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    Filed Under: Breakfast and Brunch, Desserts

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Kathy

      April 27, 2022 at 11:51 am

      5 stars
      This rice pudding is excellent! Thank you for sharing the recipe.

      Reply
      • Maria

        April 29, 2022 at 9:10 am

        My pleasure Kelly! Thanks so much!

        Reply
    2. Cheryl

      April 16, 2022 at 3:58 pm

      5 stars
      I love this recipe. It’s so easy and absolutely delicious!! I will be doubling it next time, so yummy!! I also make your Easter ricotta rice pie, it’s our absolute favorite. Thank you Maria got your videos and cooking tips. I find your recipes very enjoyable🥰
      Be Blessed,
      Cheryl

      Reply
      • Maria

        April 19, 2022 at 10:45 pm

        Thanks so much Cheryl! Appreciate your kind words ♥

        Reply
    3. Diane

      April 05, 2022 at 1:57 pm

      5 stars
      I’ve been making this rice pudding for so many years! It truly is the best. I always double the recipe because my husband loves it and we finish it all in two days! Needless to say I don’t make it more than once a month. The only thing I add is cinnamon when I finish cooking it. Absolutely the best rice pudding EVER!!!!

      Reply
      • Maria

        April 06, 2022 at 8:27 pm

        I am so thrilled to read this Diane! Thanks so much for sharing. It is a similar situation in my household, I can’t make it too often because we literally inhale it 🙂

        Reply
    4. Carol

      January 23, 2022 at 9:25 am

      5 stars
      This recipe is so good on it’s own, but sometimes a nice little addition is great too. I soak raisins in some hot water (and discard water before using), sometimes I might have some berries,slice a banana over the top, sprinkle a bit of cinnamon on top, whatever you are feeling at the time, or have on hand lends itself so well to this humble dessert. It is just fantastic!

      Reply
      • Maria

        January 28, 2022 at 9:43 am

        So many great variations! Thanks for sharing Carol!

        Reply
    5. Barbara Dipiero

      January 23, 2022 at 7:06 am

      Can I use almond milk or some other replacement milk other than dairy to make this rice pudding?

      Reply
      • Maria

        January 28, 2022 at 9:45 am

        Thanks for your interest Barbara. My daughter is vegan and I make it with almond milk. It comes out perfect, enjoy!

        Reply
        • MariaU

          January 28, 2022 at 5:56 pm

          Dear Maria
          Thanks for the rice pudding
          recipe, my husband love
          It he told me was the best rice pudding
          That I make

        • Maria

          January 29, 2022 at 4:39 pm

          How wonderful Maria! I am so happy to read this! Thank you for sharing!

    6. Chris

      January 22, 2022 at 6:19 pm

      I love your recipes – they are delicious but not complicated. I have a question about the rice pudding. Is it possible to add a touch of lemon flavour? If possible, would you use zest, when would you add the lemon and how much? That you so much!

      Reply
      • Maria

        March 25, 2022 at 11:58 am

        Thanks so much Chris! Yes, lemon zest would be such a nice addition. I would add the zest of half a lemon at the end of the cooking time. You can always adjust to your taste. Thanks for your comment.

        Reply
    7. Marilyn

      February 20, 2021 at 5:20 pm

      5 stars
      I LOVE, LOVE, LOVE this recipe for rice pudding. It is so simple, but produces wonderful results. I love it so much that today, for the first time, I am starting with a whole gallon of 2% milk! I make it in my crockpot. Today I greased the crockpot as an extra precaution to keep the pudding from sticking as it starts to thicken. Do be cautious everyone. You do have to stir it frequently to keep it from sticking and burning, although not quite as often with a crockpot. with a crockpot. Last time I made it, I didn’t watch it enough and the very bottom side stuck and burned and I had to discard much of it. I don’t intend to let that happen again even if I set an alarm to go off every 15 minutes. I am making a gallon and planning to freeze some portions to enjoy for awhile. Making it in the crockpot takes significantly longer but if you set the pot to cook on low, you are not as likely to burn it. Regarding the sugar content, has anyone made it with Stevia? I would like to try making it with Stevia since it is a natural sugar substitute and, therefore, I would not be adding chemicals to an otherwise healthy dessert.

      P.S. I also use my crockpot for making my home made pasta sauces. The ingredients’ flavors blend beautifully and there is less likelihood of burning it.

      I love this site and have subscribed to it. Thank you for sharing great recipes, Maria.

      Reply
      • Maria

        February 20, 2021 at 7:00 pm

        Thank you so much for your kind words Marilyn! To be honest I try not to make this rice pudding too often because I have absolutely no willpower with this recipe…lol… I like your idea of freezing it.
        I have never tried it in the crockpot… I am definitely going to attempt it. Great idea, thanks Marilyn. And thank you for subscribing!
        Hopefully, someone will respond to your question re: stevia

        Reply
    8. Valentina

      November 12, 2018 at 7:53 pm

      5 stars
      I have the original little Homemakers magazine with this recipe! Been using it for over 2 decades now and I don’t dare try another. Perfectly sweet and creamy. I’ve made double batches because it goes so quickly with our 4 kids. We love it sprinkled with cinnamon and a dollop of whipped cream.

      Reply
      • Maria

        November 12, 2018 at 7:58 pm

        I absolutely agree Valentina! This is simply the best recipe for rice pudding! I was sad when this publication closed down… just had to share this wonderful recipe ♥ Thanks so much for taking the time to leave a comment, appreciate it 🙂

        Reply
    9. Dorie

      July 04, 2017 at 7:25 pm

      The measure for the sugar has been accidentally left off — it’s 1/4th of something, maybe 1/4th of a cup?

      I also reduce the sugar in most published recipes, usually by 1/3rd of the original quantity to start out with, and then I tweak it to taste.

      I also am not fond of raisins – the only recipe I can handle a FEW raisins in is stovetop oatmeal.

      I am a first-time visitor to your site and am enjoying looking at all your baked-goods recipes. Yummy.

      Reply
      • Maria

        July 04, 2017 at 7:44 pm

        Welcome Dorie! Nice catch…recipe has been corrected. I also love personalizing recipes… Thanks so much for dropping by. Appreciate your comment ♥

        Reply
    10. Carla

      January 11, 2016 at 3:13 pm

      5 stars
      Hi Maria,

      Congratulations, I’m adopting this site when I need a recipe….Great job.

      All the best

      Carla.

      Reply
      • Maria

        January 11, 2016 at 6:50 pm

        Hi Carla,
        Thank-you so much! That’s wonderful to hear 🙂 Thanks for taking the time to comment.

        Reply

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