Easiest Rice Pudding
- Comments()
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Easiest Rice Pudding
Making super-creamy rice pudding is easier than you think. Everyday Food editor Sarah Carey shows you that it's all in the ingredients.
Everyday Food, June 2012
- Yield Serves 8
Add to Shopping List
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
-
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.
-
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.
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.
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.
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.
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.
I love using cinnamon for sprinkles. Sometimes I combine it with a hint of brown sugar.
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.
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.