Vanilla Rice Pudding
A cozy bowl of rice pudding made with creamy Arborio rice, warm vanilla, and a hint of cinnamon. This simple dessert is both nostalgic and comforting, whether served warm or chilled.
Why You’ll Love This Recipe
Rice pudding is one of those timeless desserts that never goes out of style. It’s creamy, lightly sweetened, and feels like a hug in a bowl. This version uses Arborio rice (the same rice used in risotto) for an extra luxurious texture. With whole milk, cream, and double the vanilla, it’s simple yet indulgent which it’s perfect for family desserts or when you need a touch of comfort.
Ingredients
- 1 cup Arborio rice (or other short-grain rice)
- 1/2 cup (100g) sugar – white or light brown
- 1/4 teaspoon coarse salt
- 4 1/2 cups (1065ml) whole milk, divided
- 3 teaspoons pure vanilla extract
- 1/2 cup (120ml) heavy cream
- 1/8 teaspoon ground cinnamon, plus more for serving
Instructions: Step by Step
1 – Cook the base:
In a medium saucepan, combine the rice, sugar, salt, and 4 1/2 cups of the milk. Bring to a gentle boil over medium-high heat. Reduce the heat to low, partially cover, and simmer for about 30 minutes, stirring often to keep the rice from sticking, until tender. Cook until the pudding turns creamy and the rice is fully tender.
2 – Add the flavor:
Remove the pan from the heat and stir in the vanilla extract.
3 – Rest and set the texture:
Let the pudding sit for a few minutes so it naturally thickens and the flavors meld. If you prefer a chilled dessert, spoon it into bowls or a serving dish, let it cool to room temperature, and then refrigerate until cold. Stir before serving to bring back its creamy consistency.
4 – Finish and serve:
Fold in the heavy cream just before serving, and sprinkle lightly with cinnamon. Enjoy warm for cozy comfort or chilled for a refreshing treat.
Substitutions & Variations
- Milk: You can use 2% milk, but whole milk gives the creamiest result.
- Sugar: Swap white sugar for light brown sugar or even coconut sugar for a caramel-like note.
- Dairy-Free: Use almond or oat milk along with coconut cream in place of heavy cream.
- Flavors: Add orange zest or a cinnamon stick while cooking for a flavor twist.
Storage Tips
- Refrigerator: Store leftover rice pudding in an airtight container for up to 3 days. Stir in a splash of milk before serving if it feels too thick.
- Freezer: Not recommended, as the texture of the rice and cream may change
Serving Ideas
Serve rice pudding warm with an extra sprinkle of cinnamon, or chilled with fresh berries on top. For a cozy winter touch, add a drizzle of caramel sauce.
FAQ
Nothing feels more nostalgic than a spoonful of creamy rice pudding. If you give this recipe a try, I’d love to hear: what’s your favorite way to enjoy it? Leave me a comment below and share your memory!
Vanilla Rice Pudding
Ingredients
- 1 cup Arborio rice (or other short-grain rice)
- ½ cup (100g) sugar – white or light brown
- ¼ teaspoon coarse salt
- 4 ½ cups (1065ml) whole milk, divided
- 3 teaspoons pure vanilla extract
- ½ cup (120ml) heavy cream
- ground cinnamon, for serving
Instructions
- In a medium saucepan, combine rice, sugar, salt, and 4 ½ cups milk. Bring to a gentle boil over medium-high heat. Lower the heat, partially cover, and simmer for about 30 minutes, stirring often, until the rice is tender.
- Remove from heat and stir in vanilla extract.
- Let the pudding rest for a few minutes to thicken naturally. For a chilled version, cool to room temperature and refrigerate before serving. Stir before serving to restore creaminess.
- Fold in heavy cream just before serving. Sprinkle with cinnamon and enjoy warm or cold.
Notes
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Stir in a splash of milk before serving if it thickens too much.
- Freezer: Not recommended.
Substitutions & Variations
- Use 2% milk for a lighter version.
- Try brown or coconut sugar for a deeper flavor.
- Make it dairy-free with oat or almond milk and coconut cream.
- Infuse with orange zest or a cinnamon stick while cooking.
