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Rice Pudding Recipe

Rice Pudding Recipe

Master this homemade rice pudding recipe with simple ingredients and foolproof technique. The best creamy dessert combines arborio rice with warm spices for a comforting treat that's both nostalgic and elegant. Learn how to achieve the perfect silky texture in this easy baking recipe everyone will love.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
45 mins
Serves:
6 servings
An overhead shot of a rustic white ceramic bowl filled with creamy rice pudding, its surface adorned with a light dusting of cinnamon creating a warm contrast against the ivory dessert. A wooden spoon rests alongside, bearing traces of the silky mixture. The cross-section reveals plump rice grains suspended in a luxurious custard-like base. Soft natural light creates gentle shadows, highlighting the pudding's velvety texture. A small jar of honey, a sprinkle of raisins, and a cinnamon stick artfully arranged nearby hint at serving suggestions. Steam rises gently from the warm pudding, captured in the golden hour light streaming through a kitchen window.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">150g arborio rice (or pudding rice)</li> <li class="ingredients-single-item">1 liter whole milk</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">2 cinnamon sticks</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">50g unsalted butter</li> <li class="ingredients-single-item">2 large egg yolks</li> <li class="ingredients-single-item">100ml double cream</li> <li class="ingredients-single-item">Ground cinnamon for serving</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Heavy-bottomed saucepan</li> <li class="equipment-single-item">Wooden spoon</li> <li class="equipment-single-item">Heat-resistant silicone spatula</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Rinse the arborio rice in cold water until the water runs clear. This removes excess starch from the rice surface and prevents the pudding from becoming too gummy. Drain thoroughly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large heavy-bottomed saucepan, combine the rinsed rice, whole milk, sugar, cinnamon sticks, and salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Once simmering, reduce the heat to low and cook uncovered for about 30-35 minutes, stirring every few minutes. You want the rice to slowly absorb the milk while releasing its starches. The mixture should remain at a gentle bubble - not boiling vigorously. The rice is done when the grains are tender but still maintain their shape, and the mixture has thickened substantially but is still quite loose (it will thicken more as it cools). </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a small bowl, whisk together the egg yolks and double cream until smooth. This enriches the pudding and creates that classic silky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Remove the cinnamon sticks from the rice mixture. Take a ladleful of the hot rice mixture and slowly whisk it into the egg yolk mixture to temper the eggs (this prevents them from scrambling when added to the hot pudding). </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour the tempered egg mixture back into the saucepan with the remaining rice pudding, stirring constantly over low heat for 2-3 minutes until the pudding thickens slightly more. The gentle heat allows the eggs to thicken the mixture without curdling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove from heat and stir in the vanilla extract and butter until fully melted and incorporated. The butter adds a beautiful glossy finish and richness to your pudding. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Transfer the pudding to a serving dish or individual bowls. The pudding will continue to thicken as it cools. If you prefer a skin on top (many find this traditional aspect delicious), leave uncovered as it cools. If you prefer no skin, press a piece of cling film directly onto the surface. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Serve warm or chilled, depending on your preference. Just before serving, dust with a light sprinkle of ground cinnamon. Your rice pudding will keep in the refrigerator for up to 3 days - though the texture is best on the day it's made. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Rice Pudding Recipe?

The key ingredients are arborio rice, whole milk, sugar, vanilla extract, cinnamon sticks, salt, unsalted butter, egg yolks, and double cream. Ground cinnamon is used as an optional garnish. These simple ingredients create a luxuriously creamy texture and comforting flavour profile.

How to cook Rice Pudding Recipe at home?

Learn how to cook Rice Pudding Recipe by simmering arborio rice with milk and spices until tender, then enriching with egg yolks and cream for silkiness. The key is to maintain gentle heat and stir frequently to prevent sticking. Temper eggs properly to avoid curdling, and add butter at the end for glossiness. The result is a velvety pudding with perfectly cooked rice grains.

Why use arborio rice instead of regular white rice for pudding?

Arborio rice contains more starch than regular white rice, creating that signature creamy, velvety texture without becoming mushy. The plump grains maintain their structure while releasing starch that thickens the pudding naturally. This produces the ideal consistency that's both rich and satisfying.

Can I add fruit or other flavourings to traditional rice pudding?

Absolutely! Classic additions include raisins, sultanas or dried cranberries (add during cooking to plump them up). For flavour variations, try orange zest, cardamom, nutmeg, or almond extract. Fresh berries, poached fruits, or a swirl of jam make excellent toppings when serving.

What's the secret to preventing rice pudding from becoming too thick or gummy?

The secret lies in slow, gentle cooking with frequent stirring and the right liquid-to-rice ratio. Don't rush the process or use excessive heat. Remember that pudding continues thickening as it cools, so remove from heat while still slightly looser than your desired final consistency.

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This removes excess starch from the rice surface and prevents the pudding from becoming too gummy. Drain thoroughly." }, { "@type": "HowToStep", "name": "Combine base ingredients", "text": "In a large heavy-bottomed saucepan, combine the rinsed rice, whole milk, sugar, cinnamon sticks, and salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom." }, { "@type": "HowToStep", "name": "Cook pudding", "text": "Once simmering, reduce the heat to low and cook uncovered for about 30-35 minutes, stirring every few minutes. You want the rice to slowly absorb the milk while releasing its starches. The mixture should remain at a gentle bubble - not boiling vigorously. 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Your rice pudding will keep in the refrigerator for up to 3 days - though the texture is best on the day it's made." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Gabriela Rodriguez", "datePublished": "2023-05-20", "reviewBody": "Perfectly creamy, just like my grandmother used to make! The arborio rice gives such a wonderful texture. I added some raisins during the last few minutes of cooking and it was divine.", "name": "Nostalgic Comfort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Khalid", "datePublished": "2023-05-25", "reviewBody": "The cinnamon makes this pudding exceptional! I used Ceylon cinnamon sticks which added a beautiful aroma. My family requested I make this again for our next gathering.", "name": "Perfect Comfort Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nina Petrov", "datePublished": "2023-06-02", "reviewBody": "Made a double batch for a family dinner and it disappeared instantly! The instructions were clear and the tempering method worked perfectly. No lumps, just silky smoothness.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcus Lindgren", "datePublished": "2023-06-10", "reviewBody": "Comfort food at its finest! I've tried many rice pudding recipes and this is by far the best. The egg yolks and cream make it so luxurious. Will definitely be making this again soon.", "name": "Best Rice Pudding Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2023-06-15", "reviewBody": "The arborio rice is definitely worth the extra cost for this recipe! The texture was perfect - creamy with a slight bite to the rice. I added a pinch of cardamom along with the cinnamon for an extra flavor dimension.", "name": "Worth Every Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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