No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rice Pudding

This version of rice pudding is made on the stovetop, and is essentially a sweet risotto. Add as much warm milk as you need during the final cooking stages to achieve a consistency you like.

  • Servings: 4
Rice Pudding


  • 5 cups skim milk
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • Pinch of freshly ground nutmeg
  • 1 teaspoon butter
  • 1/2 cup Arborio rice
  • 1/4 cup Champagne or white grape juice
  • 1 tablespoon Demerara sugar or raw sugar


  1. In a saucepan, combine the milk, vanilla, sugar, cinnamon, and nutmeg and heat over medium heat until the sugar is dissolved. Turn the heat to low to keep the mixture warm.

  2. In a large saucepan, melt the butter. Add the rice and stir to coat. Add the Champagne and cook, stirring until the liquid is absorbed. Ladle the milk into the rice 1/2 cup at a time, stirring with each new addition, about 35 minutes.

  3. Remove from the stove and stir in the remaining milk, if desired, to achieve a creamier consistency. Divide among dessert bowls and sprinkle with the Demerara sugar.


Reviews (0)

Related Topics