Description
This classic rice pudding recipe is a creamy, comforting dessert made with Arborio rice, whole milk, sugar, and aromatic cinnamon. It’s gently simmered until tender, infused with vanilla, and optionally studded with golden raisins for added sweetness. Perfect served warm or chilled, topped with a sprinkle of cinnamon for an inviting finish.
Ingredients
Scale
Main Ingredients
- 4½ cups whole milk
- 1½ cups water
- ¾ cup granulated sugar
- 1 cinnamon stick (3 or 4 inches long)
- 1 cup Arborio rice
- 1 teaspoon vanilla bean paste or vanilla extract
- ⅔ cup golden raisins (optional)
Garnish
- 1 cinnamon stick, grated or ground cinnamon
Instructions
- Combine Ingredients: In a heavy-bottomed 3-quart saucepan, combine the whole milk, water, granulated sugar, cinnamon stick, and Arborio rice. Stir well to mix all the ingredients evenly.
- Simmer the Mixture: Place the saucepan over medium-high heat and bring the mixture to an intense simmer just below boiling, stirring often to prevent sticking and burning.
- Cook Until Tender: Reduce the heat to maintain a steady simmer. Continue cooking and stirring frequently until the rice becomes tender and the pudding thickens to a creamy, oatmeal-like consistency, about 45 minutes. Some liquid will remain, but the pudding will thicken more as it cools.
- Remove Cinnamon and Add Flavor: Remove the saucepan from heat and take out the cinnamon stick. Stir in the vanilla bean paste or vanilla extract, and fold in the golden raisins if using for added sweetness and texture.
- Serve or Chill: Spoon the rice pudding into individual ramekins or a large serving dish. Let it cool slightly before serving, or cool completely to room temperature, cover tightly, and refrigerate for up to 1 day.
- Garnish and Enjoy: Just before serving, sprinkle freshly grated cinnamon or ground cinnamon over the pudding. The dessert can be enjoyed warm or chilled according to preference.
Notes
- For an intensified vanilla flavor, split half of a vanilla bean and scrape out the seeds. Add both seeds and the pod to the milk mixture along with the cinnamon stick.
- Use Arborio or similar starchy short-grain rice to get a creamy pudding texture.
- You can substitute whole milk with a lower-fat milk, but whole milk adds richness.
- The consistency will thicken further as the pudding cools; adjust cooking time if you prefer a thicker texture.
- Golden raisins are optional but add a nice contrast and sweetness; you can omit or substitute with other dried fruits.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
