Rice Pudding Recipe
Creamy, comforting rice pudding infused with vanilla and warming spices creates a velvety texture punctuated by tender rice grains for the ultimate nostalgic dessert.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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