Food & Cooking Recipes Dessert & Treats Recipes Easiest Rice Pudding 3.3 (355) 13 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 4, 2022 Print Rate It Share Share Tweet Pin Email Servings: 8 The secret to this easy rice pudding recipe is Arborio rice, the short-grained rice used for risotto. The grain absorbs the whole milk and cream in the pudding and takes on a creamy texture—just like it does in the Italian dish. Cinnamon and vanilla are the only other flavor boosters this comforting treat needs. Ingredients 1 cup Arborio rice ½ cup sugar ¼ teaspoon coarse salt 4 ¾ cups whole milk, divided 1 ½ teaspoons pure vanilla extract ¼ 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. Rate it Print