Easy Creamy Rice Pudding (Print version)
A thick and creamy stovetop rice pudding made with arborio rice, milk, vanilla, and cinnamon. Ready in about 40 minutes.
# Ingredients:
Rice pudding
01 -
1/2 cup (100 g) arborio or short-grain rice
02 -
4 cups (960 ml) whole milk
03 -
1/3 cup (65 g) granulated sugar
04 -
1/4 teaspoon salt
05 -
1/2 teaspoon ground cinnamon
06 -
1/2 cup (120 ml) heavy cream
07 -
2 tablespoons unsalted butter
08 -
1 teaspoon vanilla extract
09 -
Optional: raisins, cinnamon, or nutmeg for serving
# Instructions:
01 -
Rinse the arborio rice under cold water, then place it in a large saucepan with the milk, sugar, salt, and cinnamon.
02 -
Set the pan over medium-high heat and stir occasionally until the mixture just begins to simmer around the edges.
03 -
Reduce the heat to low, cover with the lid slightly ajar, and cook for 25-30 minutes. Stir every few minutes so the rice does not stick, until the grains are swollen and the liquid is creamy.
04 -
Remove from the heat. Add the heavy cream, butter, and vanilla extract, stirring until the pudding looks glossy and smooth.
05 -
Let the pudding sit for 5-10 minutes. It will thicken as it cools. Serve warm or cold, topped with extra cinnamon or raisins if you like.
# Good to know:
01 -
Serve warm for comfort or chilled for a summer dessert.
02 -
The pudding will thicken as it cools.