Easy Stovetop Rice Pudding with Partridgeberry Sauce

This easy pudding uses the natural starch in the rice to thicken - no eggs needed!  It can be eaten warm or cool, based on your preference.


For the rice pudding

  • 1 cup short grain white rice, such as arborio or sticky rice
  • 5 cups whole milk
  • 1 pod vanilla beans, scrapped
  • 1/4 cup + 2tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cardamom
  • 1/2 tsp cinnamon
  • 250 ml whipping cream, whipped (for topping)
  • 2 Crunchie bars, crushed (for topping)

For the partridgeberry sauce

  • 1 cup frozen or fresh partridgeberries
  • 1/4 cup sugar
  • 1/4 cup water


  1. Combine all ingredients in a medium saucepan over medium-high heat and bring to a slow boil, before reducing to a simmer.   Stir often, at least once every 5 minutes until rice is cooked and milk is absorbed, about 30-35 minutes.    Remove from heat and set aside.  

  2. Meanwhile, bring the partridgeberries, water and sugar to a boil, reduce and simmer, stirring occasionally until thickened, about 20 minutes.   

  3. Assemble the rice pudding on a platter or shallow bowl, top with the partridgeberry sauce, whipped cream and Crunchie bits.