Description
Creamy and comforting Rice Pudding made with whole milk, Arborio rice, and a hint of cinnamon and vanilla. This classic dessert is gently simmered until perfectly tender and can be served warm or chilled, topped with aromatic ground cinnamon.
Ingredients
Scale
Main Ingredients
- 4½ cups whole milk
- 1½ cups water
- ¾ cup granulated sugar
- 1 cinnamon stick (3 to 4 inches long)
- 1 cup Arborio rice
- 1 teaspoon vanilla bean paste or vanilla extract
- ⅔ cup golden raisins (optional)
Garnish
- 1 cinnamon stick or ground cinnamon, for topping
Instructions
- Combine Ingredients: In a heavy bottomed 3-quart saucepan, combine the whole milk, water, granulated sugar, cinnamon stick, and Arborio rice. Stir to combine all ingredients well.
- Simmer Mixture: Heat the mixture over medium-high heat until it reaches an intense simmer just below boiling, stirring often to prevent sticking. Then reduce heat to maintain a steady simmer.
- Cook to Tenderness: Continue simmering and stirring frequently for about 45 minutes until the rice is tender. The mixture should thicken to the consistency of thin oatmeal with some liquid remaining.
- Finish Flavoring: Remove the saucepan from heat and take out the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and add golden raisins if using.
- Serve or Chill: Spoon the rice pudding into individual ramekins or a large serving dish. Let it cool slightly at room temperature or cover and refrigerate up to 1 day before serving.
- Garnish and Enjoy: Just before serving, sprinkle freshly grated or ground cinnamon on top. Enjoy warm or chilled as preferred.
Notes
- For maximum vanilla flavor, split half of a vanilla bean and scrape out the seeds. Add both the seeds and the pod along with the cinnamon stick during cooking.
- Arborio rice is preferred for creaminess, but you can substitute with other short-grain rice types.
- If you prefer a thicker pudding, cook a few minutes longer or reduce some liquid before adding vanilla.
- Golden raisins add a nice touch of sweetness and texture but can be omitted.
- This pudding can be stored covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
