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Easiest Rice Pudding

The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.

  • Servings: 8
Easiest Rice Pudding

Source: Everyday Food, June 2012

Ingredients

  • 1 cup Arborio rice
  • 1/2 cup sugar
  • 1/4 teaspoon coarse salt
  • 4 3/4 cups whole milk, divided
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup heavy cream
  • Ground cinnamon, for serving

Directions

  1. In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.

  2. Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

Reviews (11)

  • katniss1 9 Nov, 2013

    YUM! I added dried cranberries for extra flavor.

  • Moemab 5 Nov, 2013

    This was a very easy recipe to make. Even easier then the other risotto rice pudding recipe I usually make. I grated some orange rind along with squeezed fresh orange juice and added raisins. I boiled the juice and raisins together and put everything together once I put the pudding in a nice big bowl. It gives it's a nice orange taste in the end. Also, I put the pudding in the refrigerator until it came to room temperature and added the last bit of cream. Super,super creamy and yummy! Enjoy

  • nasoum 5 Nov, 2013

    I'm sorry I only enjoyed it hot but after staying in the fridge for a couple of hours it became very very thick and I think I should have cooked it for longer time because my rice was still crunchy

  • CarlaSpacher 6 Oct, 2014

    The 1/4 cup cream is added after refrigeration and right before serving. This thins the pudding. Add enough cream (or milk, if preferred) to thin to the desired consistency.

  • Cherrypicking 12 Nov, 2012

    I tried this recipe and didn't like the texture of the arborio rice and finished product. I love rice pudding, but this was not good.

  • Sonshine 8 Sep, 2012

    I have served warm rice pudding at my B&B for years and it is so similar to this. I use 1/3 C arborio rice with 4 cups skim milk & 1/4 tsp. salt. Put it all in the top of a dbl boiler and simmer for 1 1/2 hr. When about an inch of milk remains on the top I stir in 1/4 C. sugar beaten with 1 egg. Cook a bit more and add the vanilla and a tablespoon of butter.........serve warm.

    When working with arborio rice the more you stir it the more starch is released. Use of dbl boiler? No scorch.

  • ljwaldron 30 Aug, 2012

    Very good and easy as well. I also lightened it up with low fat milk and 1/2 & 1/2. I sprinkle with vietnamese cinnamon (best ever). Next time I will use raisins that have been soaked in rum. I'm used to the baked variety, loved that brown crust that formed. However, this is a good option that is ready quickly and no double boiler necessary.

  • babies22 27 Aug, 2012

    Very easy and so good. Instead of adding cream before serving I add some of my homemade vanilla ice cream (melted). The high fat content and eggs in the ice ream add a custardy flavor.

  • lysa 23 Aug, 2012

    I love using cinnamon for sprinkles. Sometimes I combine it with a hint of brown sugar.

  • 99bonk 23 Aug, 2012

    This is very tasty, and quite different from English rice pudding, which I was brought up on, which is baked in a low oven and develops an utterly delicious brown skin on top, and is eaten hot.
    This one makes a nice change, however.

  • Rachel C 3 Jul, 2012

    This is a great recipe! The best rice pudding I ever made! I substituted the whole milk with 1% milk to lighten it up. I also added some raisins that I'd boiled in water. Lastly, I used 1/2 and 1/2 for serving versus heavy cream. So delicious! And...no double boiler needed.

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