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Vanilla Rice Pudding

Vanilla Rice Pudding

A cozy and nostalgic dessert made with Arborio rice, warm vanilla, and a touch of cinnamon. This creamy pudding can be served warm or chilled, making it perfect for any season.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 39 minutes
Servings: 6 people
Course: Dessert
Cuisine: French
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Remove from heat and stir in vanilla extract.
  3. 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.
  4. 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.