Creamy, comforting Arborio rice pudding made without eggs or heavy cream! This easy stovetop recipe is rich, delicious, and ready in an hour. Serve this easy, no-bake dessert warm or cold any time of the year!
My family has been enjoying this arborio rice pudding for over 25 years, and it's still as much of a crowd-pleaser as when I first discovered the recipe.
If you love velvety, comforting desserts, this is for you.
Arborio rice, known for its creamy texture in risottos, creates a rich and luscious pudding-all without eggs or heavy cream. That makes it a great option for those with allergies or anyone looking for a lighter yet indulgent treat.
As you probably know, there are various methods for preparing rice pudding, each with advantages and disadvantages.
While a slow cooker or oven-baked version is more hands-off, making stovetop rice pudding gives you more control over the cooking process. This method ensures the rice doesn't overcook and turns mushy while achieving the perfect creamy consistency.
Which method you choose 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.
In this article, I'll show you how to make the best Italian rice pudding on the stovetop, along with helpful tips for getting it right every time.
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Prep and Cook Time
The total time to prepare and cook this creamy rice pudding is:
- Prep Time: 5 minutes (measuring ingredients, prepping vanilla)
- Cook Time: 50 minutes (simmering and stirring occasionally)
- Total Time: ~55 minutes
Watch the video on the recipe card to see how easy this recipe is to make!
Rice pudding 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, 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:
Arborio Rice: This Italian short-grain rice is the key to creating a 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, making the rice pudding creamy.
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 taste or use the sweetener you prefer. The total amounts used need to be tested.
Vanilla Bean: The delicate and tiny vanilla seeds will appeal 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 regarding 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 to round out the flavors.
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 thick and creamy texture. Then, gently stir 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.
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 will surely become a family favorite.
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, 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.
FAQ
Yes, but the end product will not be super creamy when compared to a rice pudding made from uncooked rice.
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.
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.
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
Arborio rice is the perfect grain for making creamy Italian risotto.
Risotto, a typical Italian dish, can be made with various vegetables. If you’re a fan of the creamy texture of arborio rice, you’ll love experimenting with different vegetables and flavors.
Recipe Inspiration
I adapted this recipe from a Canadian publication called Homemaker Magazine Recipes a few decades ago.
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
★★★★★ 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
Healthy Italian Rice Pudding Recipe: Stovetop Method
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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.
Video
Notes
- Using 2% milk will result in a healthier version of this rice pudding compared to using either whole milk, heavy or whipping cream.
- The total amount of saturated fat is lower compared to a recipe that includes eggs, whipping 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.
Nutrition
I originally published this post on November 10, 2014, and republished it on March 25, 2022, and again on January 12, 2024, with updated content.
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Kathy
This rice pudding is excellent! Thank you for sharing the recipe.
Maria
My pleasure Kelly! Thanks so much!
Cheryl
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
Maria
Thanks so much Cheryl! Appreciate your kind words ♥
Diane
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!!!!
Maria
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 🙂
Carol
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!
Maria
So many great variations! Thanks for sharing Carol!
Barbara Dipiero
Can I use almond milk or some other replacement milk other than dairy to make this rice pudding?
Maria
Thanks for your interest Barbara. My daughter is vegan and I make it with almond milk. It comes out perfect, enjoy!
MariaU
Dear Maria
Thanks for the rice pudding
recipe, my husband love
It he told me was the best rice pudding
That I make
Maria
How wonderful Maria! I am so happy to read this! Thank you for sharing!
Chris
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!
Maria
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.
Marilyn
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.
Maria
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
Valentina
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.
Maria
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 🙂
Dorie
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.
Maria
Welcome Dorie! Nice catch…recipe has been corrected. I also love personalizing recipes… Thanks so much for dropping by. Appreciate your comment ♥
Carla
Hi Maria,
Congratulations, I’m adopting this site when I need a recipe….Great job.
All the best
Carla.
Maria
Hi Carla,
Thank-you so much! That’s wonderful to hear 🙂 Thanks for taking the time to comment.