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Spoon lifting out creamy rice pudding from a bowl in front of saucepan full of rice pudding.
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Rice Pudding On The Hob (Quick Stovetop Version)

This quick rice pudding recipe is made on the hob (stovetop) and makes a gorgeously creamy rice pudding in just 40 minutes. It’s a lot faster than baking it in the oven and is just as delicious.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 265kcal
Author: Georgina Hartley

Ingredients

  • 100 g pudding rice
  • 1 litre whole milk
  • 60 ml double cream
  • 75 g caster sugar
  • 3 tablespoons cornflour (corn starch)
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin spice
Metric - US Customary

Instructions

  • Pour the rice and 500ml (2 cups) of the milk into a saucepan and bring to the boil.
  • Place a lid on, lower heat and simmer for 20-25 minutes until the rice has absorbed the milk. Stir regularly, making sure it isn't sticking to the bottom of the pan.
  • Pour in the rest of the whole milk, reserving 50ml (¼ cup), with the cream and sugar. Stir and bring to a gentle boil.
  • Whisk the cornflour into the remaining 50ml milk (¼ cup), then stir into the rice pudding along with the vanilla extract.
  • Place the lid back on and simmer for a final 15 minutes.
  • Remove from the heat and serve warm with a sprinkling of the pumpkin spice.

Notes

Ingredients
  • Pudding rice. You can use another short grain rice like risotto rice or arborio rice.
  • Pumpkin Pie Spice. Don’t worry if you can’t buy pumpkin pie spice (which is a mix of cinnamon, nutmeg, ginger and cloves) as this is my easy homemade version >>> Homemade Pumpkin Spice Mix.
Dairy Free / Vegan Version
  • Milk. You can use your favourite plant-based milk – store bought oat milk creates a very easy creamy version, I like Oatly the best. Tinned full-fat coconut milk is also okay if you are happy with the flavour that it imparts.
  • Cream. My favourite plant based cream substitutes are the Oatly Whippable Creamy Oat and the Coconut Collaborative Double Cream.
Expert Tips
  • Use a large non-stick saucepan and a silicone spoon to prevent sticking.
  • Monitor the milk closely as it boils; remove from heat and reduce the temperature if it rises too quickly.
  • Adjust the lid to allow some airflow if the milk bubbles near it.
  • Stir regularly to prevent sticking.
  • If the rice pudding is too thick then add more milk.
Making Ahead
Cool quickly to prevent bacterial growth, then cover and chill. Can be served cold or reheated with a splash of milk. Store in the fridge for up to 3 days.
Freezing
Cool completely, portion into airtight containers or freezer bags, and freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of milk.
US customary measurements
These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups 
Nutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving of rice pudding, assuming it is portioned into 6 servings. 

Nutrition

Calories: 265kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 285mg | Fiber: 1g | Sugar: 21g | Vitamin A: 427IU | Vitamin C: 0.1mg | Calcium: 221mg | Iron: 1mg