Easiest Rice Pudding


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.


  • 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


  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.

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