Rice pudding is one of those sweet desserts I yearn for in the cold, dreary winter months. It seems many cultures have their own variations on this simple dish, including arroz con leche, India’s kheer, Greek rice pudding or Italian rice pudding, to name a few.

Rice pudding can be baked or cooked on the stovetop. I like this stovetop recipe for its creamy consistency and texture. You can use whole milk if you prefer it to the half and half.

This comforting conclusion to just about any meal is easy to make. (And by the way it is a great afternoon snack with a cup of tea.) Be sure to select medium grain rice for the pudding for its delicate characteristic in this dish.

Here the rice is cooked in half and half until it just becomes creamy. Feel free to leave out the fruit if you prefer a simple cinnamon rice pudding. If you do like fruit, you could add other dried fruit like dried cherries or cranberries.

Serve this room temperature or chilled. If serving this cold, a dollop of whipped cream spooned on top will make this extra special.

Rice Pudding with Dried Apricots and Golden Raisins

Serves 6

5 cups half and half

1 cup medium-grain rice

3/4 cup granulated sugar

2 egg yolks

1 teaspoon vanilla

1 teaspoon finely chopped orange zest

2 tablespoons unsalted butter, softened

1/2 cup dried apricots, finely chopped

1/2 cup golden raisins

Cinnamon stick and cinnamon sugar, for garnish

1. In a large saucepan bring the half and half and the rice to a boil on medium high heat. When the mixture comes to a boil, reduce to a simmer and simmer for about 18 minutes, stirring occasionally at the beginning and constantly the last few minutes to avoid scorching the pan. The rice should be soft, but the mixture should be very creamy, and not all the liquid should be absorbed.

2. Remove from the heat and add the sugar, mixing completely with a spoon to blend.

3. In a small mixing bowl, beat the egg yolks, vanilla and orange zest together with a whisk until completely blended. Add 1/2 cup of the rice mixture to the egg mixture and blend. Return the egg yolk-rice mixture to the rice mixture and mix well.

4. Stir in the softened butter, apricots and raisins until well combined and evenly distributed. Pour the pudding into a serving bowl or individual serving bowls and let come to room temperature. Sprinkle with cinnamon sugar and arrange a cinnamon stick in the pudding, if desired. Serve at room temperature or chilled.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.