From the roundup: 24 Easy Fall Desserts Recipes to Bake This Season
Sunday afternoon around 3:00 is when I make maple cinnamon rice pudding, usually while the little ones are outside and the kitchen is as quiet as it gets in a house with five kids. Short-grain rice, whole milk, and real maple syrup go into the pot together, and then you just stay close, because the bottom will scorch if you walk away for too long. I burned my first batch by trying to fold laundry between stirs, so now I treat those 35 minutes as my actual job and keep a wooden spoon in my hand the whole time. Pull it off the heat when it still looks a little looser than you want, because it thickens up considerably as it cools and a perfect pot becomes a very stiff bowl by the time it gets to the table.
How this one became a regular
The first time I made rice pudding on a weeknight, I walked away to help with homework and came back to a scorched pot. Milk stuck to the bottom, bitter smell, ruined batch. I almost gave up on the whole idea. The second time I set a timer every three minutes and just stayed near the stove, and it came out exactly right.
Now it’s the dessert I make when the older kids ask for something warm and I don’t have the energy for pie crust or a cake. My youngest picks out the pecans, but she eats the pudding. I call that a win.
Why you will love this
- Uses ingredients you likely already have: rice, milk, maple syrup, cinnamon, vanilla.
- Stovetop only, no oven, no baking dish, minimal cleanup.
- Real maple syrup gives a more complex sweetness than sugar alone.
- Leftovers reheat well with just a splash of milk stirred in, so nothing goes to waste.
- Works warm straight from the pot or cold from the fridge the next day.
Tips for success
- Keep the heat at medium-low once you add the milk. A rolling boil will make the milk foam up and can scorch the bottom of the pan before you notice.
- Stir every 3 to 4 minutes and always scrape the bottom and sides of the pan, not just the center. Milk solids stick to the edges first.
- The pudding should look a little loose and pourable when you take it off the heat. If it already looks thick in the pot, it will be too stiff once it cools.
- Rinse the rice before you start. It takes 30 seconds and removes the surface starch that makes the pudding gluey instead of creamy.
If your pudding turns out wrong
- Too thick after cooling: stir in warm milk a tablespoon at a time over low heat until it loosens up.
- Slightly grainy texture: this usually means the heat was too high. Next time, keep it at a gentle simmer with just small bubbles around the edges.
- Not sweet enough: add a small drizzle of maple syrup after it comes off the heat, taste as you go.
- Scorched smell: unfortunately there’s no saving a scorched batch. Don’t try to stir the brown bits back in. Start over with lower heat.
Substitutions
Short-grain rice like Arborio or sushi rice gives the creamiest result because of its higher starch content. Medium-grain works as a backup. Long-grain rice will cook through but the pudding won’t be as rich or thick. For sweetener, honey or a couple tablespoons of brown sugar can stand in for maple syrup, though the flavor will be different. Whole milk is worth using here if you can. Two percent works but the pudding is noticeably thinner. For dairy-free, full-fat oat milk or canned coconut milk are your best options. Coconut milk adds its own flavor, which actually pairs nicely with the cinnamon.
If your kids won’t touch nuts, just skip the pecans entirely. The pudding is complete without them.
Make-ahead and storage
Rice pudding keeps well in the refrigerator for up to 4 days in a covered container. Press a piece of plastic wrap directly onto the surface before refrigerating to prevent a skin from forming. To reheat, warm it gently on the stovetop over low heat and stir in a splash of milk until it loosens back to a creamy consistency. You can also microwave individual portions in 30-second intervals, stirring in between. It will look very thick straight from the fridge, so don’t skip the extra milk.
Rice pudding does not freeze well. The texture turns grainy and watery once thawed, so stick to the fridge and plan to finish it within a few days.
Maple Cinnamon Rice Pudding
Ingredients
Equipment
Method
- Rinse the rice in a fine mesh strainer under cold water for about 30 seconds, swirling with your hand. This removes excess surface starch and helps give you a creamy rather than gluey pudding. Drain well.
- Combine the rinsed rice, water, and 1/2 cup of the whole milk in a medium heavy-bottomed saucepan over medium heat. Bring to a gentle simmer, stirring once or twice. Once the liquid is mostly absorbed, about 4 to 5 minutes, the rice will look thick and starchy.
- Reduce the heat to medium-low. Add the remaining 3 cups of whole milk, the maple syrup, cinnamon, and salt. Stir everything together and bring back to a gentle simmer. You want small, steady bubbles around the edges, not a rolling boil.
- Cook uncovered, stirring every 3 to 4 minutes, for 28 to 32 minutes. Each time you stir, scrape the bottom and sides of the pan so nothing sticks. The pudding is ready when it is thick and creamy and coats the back of a spoon, but still pours slowly from the spoon. It will look a little loose, and that is correct because it thickens as it cools.
- Remove the pan from heat and stir in the vanilla extract. Taste and add a small drizzle more of maple syrup if you want it sweeter.
- Spoon into bowls and serve warm. Drizzle each bowl with a little extra maple syrup, scatter the toasted pecans over the top if using, and add a pinch of freshly grated nutmeg. For a cold version, press a piece of plastic wrap directly onto the surface and refrigerate until chilled.
Notes
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