Indulge in this creamy, comforting rice pudding that’s simple enough for everyday enjoyment yet special enough for holiday treats.
Made with whole milk and tender Arborio rice, it’s naturally rich in protein and calcium, with the gentle sweetness of golden raisins.
This fiber-friendly dessert is low in saturated fat, easy to prepare on the stovetop, and perfect for serving warm or chilled anytime.
Creamy Rice Pudding
Equipment
- 1 heavy-bottomed 3-quart saucepan
- 1 wooden spoon or heatproof spatula
- 1 measuring cup
- 1 teaspoon measuring spoon
- Ramekins or large serving dish
Ingredients
- 4½ cups whole milk
- 1½ cups water
- ¾ cup granulated sugar
- 1 cinnamon stick 3–4 inches
- 1 cup Arborio rice or Boomba rice
- 1 teaspoon vanilla bean paste or vanilla extract
- ⅔ cup golden raisins optional
- Garnish: grated or ground cinnamon
Instructions
- Prepare Your Ingredients: Before turning on the stove, gather all your ingredients: whole milk, water, sugar, cinnamon stick, Arborio rice, vanilla paste or extract, and optional golden raisins. Measure each ingredient precisely to ensure consistent results. Having everything ready avoids scrambling during cooking and keeps the process smooth and enjoyable.
- Combine Liquids and Rice: In a heavy-bottomed 3-quart saucepan, pour in the whole milk and water. Add the granulated sugar and the cinnamon stick. Stir gently to combine until the sugar begins to dissolve. Then, add the Arborio rice, ensuring it’s evenly distributed in the liquid. This initial step ensures the rice will cook evenly without sticking or clumping.
- Bring to a Gentle Simmer: Place the saucepan over medium-high heat.Stir the mixture frequently to prevent the milk from scorching at the bottom.Watch carefully as the liquid slowly warms; you want it to reach a gentle simmer—just below boiling. The sugar should be completely dissolved, and the cinnamon stick will start releasing its warm, aromatic flavor into the liquid.
- Maintain a Steady Simmer: Once the mixture reaches a simmer, reduce the heat to medium-low. Continue cooking for about 35–45 minutes, stirring often. This slow simmer allows the Arborio rice to absorb the liquid gradually, becoming tender and creamy. Some liquid will remain at the end, giving the pudding a slightly loose consistency that thickens as it cools. Stirring frequently prevents sticking and ensures a silky texture.
- Check Rice for Doneness: Taste the rice after 35 minutes to check tenderness. It should be soft, slightly chewy, and creamy in texture—similar to perfectly cooked oatmeal. If it needs a little more cooking, continue simmering in 5-minute increments, stirring regularly. The slow cooking process is key to achieving a smooth, rich pudding without burning the milk.
- Add Flavor Enhancers: Once the rice is tender, remove the saucepan from the heat. Take out the cinnamon stick and discard it. Stir in the vanilla bean paste or vanilla extract, blending thoroughly. If using golden raisins, fold them in at this stage, allowing their natural sweetness to enhance the pudding. This step infuses the dessert with its signature aromatic and comforting flavors.
- Portion the Pudding: Spoon the warm rice pudding into individual ramekins for single servings, or transfer it to a large serving dish if serving family-style. Using ramekins makes it easier to serve later, while a larger dish allows the pudding to cool evenly. Smooth the tops with a spoon for a clean presentation.
- Cool Before Serving: Allow the pudding to cool slightly at room temperature. For a chilled version, cover the pudding tightly with plastic wrap and refrigerate for up to 24 hours. Cooling helps the pudding thicken further and lets the flavors meld together beautifully. Rice pudding can be enjoyed warm, at room temperature, or chilled, depending on your preference.
- Garnish for Presentation: Just before serving, sprinkle freshly grated or ground cinnamon over the top of the pudding. You can also add a few extra golden raisins or a small cinnamon stick for decorative purposes. The garnish adds visual appeal and an extra layer of fragrance that enhances the overall experience.
- Serve and Enjoy: Serve the pudding individually or from the large dish, enjoying its creamy texture, delicate sweetness, and comforting aroma. Whether for a cozy night in, a festive holiday treat, or a make-ahead dessert for gatherings, this rice pudding is satisfying, nutritious, and universally loved.
Notes
- For best results, use whole milk for creaminess. You can substitute with plant-based milk like oat or coconut if preferred, though the texture may be slightly different.
- Arborio rice gives the pudding a rich, creamy consistency. If unavailable, other short-grain rice varieties can be used, but avoid long-grain rice, which tends to be less starchy.
- Stir frequently during cooking to prevent the milk from sticking or burning. A heavy-bottomed saucepan ensures even heat distribution.
- Golden raisins are optional but add a natural sweetness and texture contrast. You can also experiment with chopped dates, dried cranberries, or fresh berries.
- For extra vanilla flavor, try using a vanilla bean instead of extract. Scrape the seeds and add both the seeds and pod during cooking.
Chef’s Secrets: Enhancing Flavor And Texture
The secret to perfectly creamy rice pudding lies in slow, gentle cooking. Patience is key: simmer the rice at a low heat while stirring often.
This prevents scorching and ensures the starches release evenly, producing a luscious, thick texture.
Layering flavors is equally important—using whole milk, a cinnamon stick, and vanilla adds depth.
Don’t rush the cooling process; letting the pudding rest allows it to thicken and the flavors to meld beautifully.
Finally, a touch of butter or cream added at the end can create an indulgent, velvety finish.
Serving Suggestions: Creative And Appealing Ideas
Rice pudding is incredibly versatile and can be served warm or chilled.
For a cozy dessert, serve it warm in individual ramekins, sprinkled with freshly grated cinnamon and a few extra raisins.
For a more elegant presentation, top with toasted nuts, a drizzle of honey, or a dollop of whipped cream.
It pairs wonderfully with fresh fruits like sliced strawberries, poached pears, or even a citrus compote.
For a holiday twist, add a pinch of nutmeg or cardamom to the milk during cooking for a fragrant, festive dessert.
Storage Tips: Keep Pudding Fresh Longer
Rice pudding can be stored in the refrigerator for up to 24 hours.
Transfer it to an airtight container to maintain moisture and prevent absorbing other fridge odors.
If the pudding thickens too much after chilling, gently stir in a tablespoon of milk before serving to loosen the texture.
For longer storage, individual portions can be frozen for up to a month, though fresh pudding is always best for optimal creaminess.
Always garnish just before serving to retain visual appeal and freshness.
Frequently Asked Questions
1. Can I use different types of rice?
Yes! Short-grain rice like Arborio works best for creaminess.
Medium-grain rice is acceptable, but long-grain varieties tend to be too firm and less creamy.
2. How can I make this pudding vegan or dairy-free?
Substitute whole milk with coconut, almond, or oat milk.
The texture may be slightly less creamy, but the flavor remains rich.
Use maple syrup or coconut sugar instead of regular sugar if desired.
3. Can I prepare this in advance for meal prep?
Absolutely! Rice pudding can be made a day in advance and refrigerated.
Stir before serving, and consider adding a splash of milk to restore creaminess if it thickens too much.
4. How do I prevent the pudding from burning?
Cook over low to medium heat in a heavy-bottomed saucepan and stir frequently.
Avoid high heat, which can scorch the milk at the bottom and create a bitter taste.
5. Can I add other flavors or mix-ins?
Yes! Cinnamon, nutmeg, cardamom, or citrus zest work beautifully.
You can also fold in chocolate chips, chopped nuts, or fresh fruit for variety and extra flavor.
