This creamy stovetop pudding starts with short-grain rice simmered low and slow until every grain turns velvety soft, then finished in a bath of whole milk and heavy cream that thickens into a rich, spoonable custard. A touch of vanilla and a pinch of salt round out the sweetness, while a light dusting of cinnamon on top adds warmth to every bite. Stirring in butter at the end gives the finished pudding a glossy, luxurious sheen without any fuss. Serve it warm right off the stove for a cozy dessert, or chill it for a few hours until it sets into a dense, spoon-coating treat you can scoop straight from the fridge. Either way, it's an easy, comforting classic that fits right into a vegetarian kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Combine the rice and water in a medium heavy-bottomed saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the water is almost fully absorbed, about 8–10 minutes.
Add the whole milk, heavy cream, sugar, and salt to the saucepan. Stir to combine and bring to a gentle simmer over medium heat, stirring frequently to prevent the milk from scorching on the bottom.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
