Pan hob rice pudding Recipe

This is my go-to rice pudding recipe. It’s easy to make in a saucepan, on the hob and really is one of the easiest desserts you can make. All you need is pudding rice, milk, vanilla and sugar – and a pan!

This recipe is much ‘lighter’ than most, I don’t add any additional cream or excessive sugar – I don’t think it’s needed as the pudding rice makes the milk so thick and creamy on its own. You can of course top this recipe pudding recipe with any topping you enjoy – jam, Nutella, banana, chocolate chips etc. I tend to keep it simple and eat it just as it is – but do occasionally enjoy chopped banana and chocolate chips on top.

Pan rice pudding Recipe

You can eat this rice pudding hot or cold, and keep it in the fridge for up to 3 days after cooking.

Whilst the recipe is simple and easy to follow – the one tip I’d give is please watch the pan and the milk when you’re bringing it to the boil, and keep a wooden spoon in the milk (or any other utensil you’re using – make sure the handle doesn’t get too hot though). You’ll then want to turn the heat down to the lowest you can for the remainder of the cooking.

Pan hob rice pudding Recipe

How to make rice pudding on the hob

Scroll down for ingredient list and recipe card

1. To a cold saucepan, add the pudding rice

Pudding Rice

2. Then the milk and vanilla extract

3. And the sugar (you can use either caster or granulated – whichever you have)

Sugar

4. Stir to combine, then turn the heat to medium-high

5. And bring to the boil – watch the pan and stir often, milk can bubble over the pan quite quickly and make a mess – this step usually takes about 4 minutes for me. Keep your wooden spoon or spatula in if you can – this helps the milk to not bubble over, make sure the handle doesn’t get too hot though.

6. Once it begins to boil, turn the heat down to the lowest setting and stir

7. Place a lid on the pan and continue to cook on the lowest setting for 30 minutes. Stir every 5 minutes or so.

8. After 30 minutes, the rice should be soft and the mixture creamy – so it’s done! If it’s not yet soft, continue cooking until it’s done to your liking – then serve!

Easy rice pudding Recipe
Yield: 4 Servings

Easy Rice Pudding

Easy Rice Pudding

An easy recipe for rice pudding, made in a pan on the hob/stovetop.

Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 800ml milk
  • 125g pudding rice
  • 2-3 tbsp sugar
  • 1 tsp vanilla extract

Instructions

  1. To a saucepan, add the rice, sugar, vanilla extract and milk
  2. Stir to combine, then bring the mixture to boil (stir it often) this can take around 5 mins - as soon as its boiled turn the heat right down to a very low simmer
  3. Put the lid on your pan and allow to cook for 30 minutes on low heat- stir it often
  4. After 30 minutes, the rice should be soft and mixture creamy, it will continue to thicken as it cools too

Notes

If the rice isnt soft after 30 minutes, continue to cook until it is

Be careful and watch the pan as you're bringing the mixture to boil - milk can boil very quickly and bubble over the top of the pan

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 273Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 153mgCarbohydrates 47gFiber 0gSugar 24gProtein 9g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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12 comments

Frances 30th July 2020 - 7:30 pm

Thanks for the recipe. I usually make in the slow cooker with cream and this tasted just as good! Really creamy think I’ll use 2 spoons of sugar next time instead of 3 as was slightly sweet for my liking but rest of the family didn’t mind.

Reply
Hint of Helen 6th August 2020 - 5:37 pm

So glad to hear this Frances, so creamy! 🙂

Reply
Kris 11th October 2020 - 1:09 pm

Thank you so much for this recipe. I couldn’t remember the proportions of milk to rice my mother used. I hadn’t got any vanila essence but it still tasted good with some stewed appple and cloves. I put the sugar in just before the rice was cooed as I think this helps to stop it sticking.

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Hint of Helen 11th October 2020 - 5:53 pm

Aw lovely – so glad you enjoyed Kris! Stewed apple and cloves – yum!

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Meg Cutler 21st October 2020 - 12:29 pm

Just made this and the proportions are just right 🙂 I added a little nutmeg. Lovely creamy rice pud, perfect, thanks!

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Karen 5th November 2020 - 6:56 pm

Lovely, thank you, oven door is broken at the moment and daughter craving rice pud. After cooking it in the saucepan, I put it in an oven dish, added a little sugar, nutmeg and butter to the top and popped it under the grill, came out just like oven cooked.

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Laura McQuillan 25th June 2021 - 8:34 pm

Just made this, added honey. It was a lovely rice pudding. Thanks!

Reply
David 1st July 2021 - 11:59 am

I haven’t had rice pudding since my mother made it when I was a wee lad , I put a dollop of vanilla ice cream and some blackberry jam on mine while still hot it was delicious ..

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Heledd 31st October 2021 - 11:20 am

Thank you for this recipe. It’s like my mother used to make (with the exception of the vanilla). She used to soak sultanas in boiling water for an hour before hand and add them in the pan.

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hintofhelen 13th December 2021 - 12:09 pm

Yum! So glad you enjoyed, such a nostalgic recipe! 😀 – Helen

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Celia Lynch 12th November 2021 - 7:27 pm

Absolutely fabulous. I’ve only ever cooked in the oven before but so long ago I couldn’t remember the amounts.
I like some of the suggested additions. Nutmeg, stewed apples etc. I always have spare milk so I’m thrilled with this.

Reply
hintofhelen 13th December 2021 - 12:07 pm

I’m so glad you enjoyed Celia! 😀

Reply

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