Rice Pudding Recipe
Creamy rice dessert topped with cinnamon.
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Ingredients
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Base Ingredients
Toppings
Method
Cooking the Rice
- 1
Rinse the Rice
Rinse 1 cup of Arborio rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky.
- 2
Combine Ingredients
In a large saucepan, combine the rinsed Arborio rice, 4 cups of milk, 1 cup of granulated sugar, and 1 teaspoon of salt.
- 3
Cook the Mixture
Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan.
- 4
Simmer the Rice
Once boiling, reduce the heat to low and let it simmer uncovered for about 30-35 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
Finishing the Pudding
- 5
Add Flavorings
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. If using, add 1 cup of raisins and mix well.
- 6
Cool the Pudding
Let the rice pudding cool at room temperature for about 10 minutes before serving. The pudding will thicken further as it cools.
- 7
Serve with Toppings
Spoon the rice pudding into serving bowls and sprinkle each serving with ground cinnamon and ground nutmeg to taste.
- 8
Enjoy!
Serve warm or chilled. Enjoy your creamy rice pudding!
