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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Servings: 6 people
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.