Arborio Rice Pudding

Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One[ of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.]

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup water
  • Pinch salt
  • 1/2 tablespoon butter
  • 1/2 cup Arborio rice
  • 2 cups whole milk
  • 4 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Few dashes ground cinnamon
  • Whipped cream, for serving
Directions

Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.

Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.

Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.


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4.7 78
This was my first time of ever making anything like this....my husband loves rice pudding and I've never been a fan. Now I know why.......this recipe is AMAZING and a million times better than store bought! I did have to use skim milk bc I don't buy whole milk. Can't wait to make it again! item not reviewed by moderator and published
I substituted commercially prepared eggnog for the milk.. I also omitted the sugar. It was extravagantly delicious! item not reviewed by moderator and published
I doubled the recipe. After adding the rice to the milk mixture it did take longer than 20 minutes for milk to absorb. I was worried at first because it was so milky. Finally , it turned out perfect. It is now cooling on the counter. I tried some and tastes amazing. item not reviewed by moderator and published
Really good. I used half whole milk and half coconut milk. I added the heated milk mixture a little at a time rather than adding all at once as the recipe states, like you would with risotto. This definitely took longer than 15 minutes, though. item not reviewed by moderator and published
Oh my gosh....so good! After reading other reviews, I realized I wasn't alone regarding the cooking time. After my rice absorbed the water, it was still very hard, so next time I will put a lid on it. During the milk mixture, mine also took 30 minutes. I feel the amount of sugar is good; it isn't too sweet. The flavor is just outstanding! item not reviewed by moderator and published
I made this rice pudding this morn. I will rate it four. But! I a making this again this afternoon. I don't know what happened, but it took me much longer to get rice cooked. When done, it was good but not creamy. It could of been my mistake but I will try again. I did add raisins and a bit of nutmeg for extra flavor item not reviewed by moderator and published
This was amazing! I made it for my in-laws' Christmas party and quadrupled the recipe (it was a BIG party) and served it in demitasse cups sprinkled with cinnamon with raisins on the side. I followed the instructions exactly, and it worked perfectly, except that I had to simmer it quite a bit longer than 10-15 minutes; I assumed that was because it was such a large batch. Anyway, it was FANTASTIC! Lots of "this was the best rice pudding I ever had" comments. The arborio rice really does make a difference! item not reviewed by moderator and published
Followed the recipe but made in pressure cooker. Just put all ingredients except sugar and vanilla in the PC for 7-min at 1 atm. THen did a quick release, stirred in the sugar and vanilla, put the lid back on and left the stove on simmer for 5-min. Perfect and FAST! item not reviewed by moderator and published
I doubled the recipe since I was making it for a crowd. Followed the instructions and it came out a milky mess. I added 2 egg yolks (tempered) and another 1 cup water, 1/2 cup rice (I cooked this separate, then added it). I also adjusted the spices. Then, it came out totally delicious. item not reviewed by moderator and published
Just finished making this and it"s just wonderful..... Very rich and creamy. Perfect sweetness for me also. I followed the recipe exactly as written except I doubled it after reading the review from "paulabeans" saying the original recipe made only 2 "large servings". Well Paula, I now have enough pudding for 10 people. I guess a proper serving size is in the eye of the eater. Glad I made extra though! item not reviewed by moderator and published
I have been trying many different rice puddings lately and hands down this one came up the best by the entire family!!! Finally found an easy and delicious rice pudding! I will be making this quite often!!!! Thanks! item not reviewed by moderator and published
As I was making this, I realized that other rice pudding recipes call for an egg or two. Since I doubled the recipe, I beat two eggs and added 6 tablespoons of hot milk mixture to them one tablespoon at a time while stirring. Then I added the egg mixture to the milk mixture before adding it to the rice. It came out really thick and creamy and the eggs added a richness to it. Just don't boil the mixture once the eggs are in, it will curdle. I didn't have Arborio rice, so I used Japanese sticky rice which is basically just a short grain white rice. Like other commenters, I think the recipe could actually use more sweetness. Maybe adding the eggs made it less sweet, but since I like to cut down on sugar, I will leave it as is. Overall, I will never buy store bought rice pudding again. This is simple goodness and the best of comfort food! item not reviewed by moderator and published
Excellent recipe. If I had one bit of advice for those about to make this dish for the first time ...make it as written and then decide if you want to modify the next time. I followed many previous suggestions to reduce the sugar so only used 3 T instead of 4T. I wish I had left it alone as I found it not sweet enough and I'm not a crazy sweet tooth either. I tried to add a sweetener towards the end but it just didn't do the trick. Lesson learned - next time I use all the sugar the reciipe calls for! item not reviewed by moderator and published
This is so quick and easy to make with just simple ingredients most people would already have at home. I haven't added cinnamon to mine yet as I had a fresh vanilla pod and didn't want to over kill it. I also added slightly less sugar and fed it to my son who is 13 months who adores this. It's nice to eat the same. You've got to try it. item not reviewed by moderator and published
If one could mix silk and sweetness, the end result would taste like this pudding. The arborio rice feels smooth and luxurious in the mouth while the sugar and spices elicit feelings of comfort and home. This is my go-to recipe when I just want to indulge in a sweet treat. item not reviewed by moderator and published
I had a craving for rice pudding and had a whole box of arborio rice that had been sitting on the shelf for a few months, so I tried this recipe. Boy, am I glad that I did. I did not have whole milk, but had whipping cream and 2% and combined a cup of each. I increased the cinnamon and used my homemade vanilla, and was very pleased with the results. The rice does take a lot longer to absorb the milk, but it was worth the wait. The pudding is creamy and lush and next time I will add some dried fruit, like another reviewer did--raisins and dried apricots. This recipe will be my new go-to recipe when I have a craving for rice pudding. The arborio rice puts this recipe over the top. Thanks, Dave! item not reviewed by moderator and published
This rice pudding leaves nothing to be desired! I must confess I did alter the recipe based on the reviews I read. I doubled the recipe and used half coconut milk and half cow's milk (I used 2% and it didn't affect the richness. My husband loved the fact that it was sweet without being overly sweet. I don't think I'll ever make rice pudding again using regular rice. item not reviewed by moderator and published
Yum! Delicious and easy to do ... I followed the recipe exactly and it came out perfect. The only thing is that even though the recipe says it makes four servings, it was more like two large ones : item not reviewed by moderator and published
Excellent recipe! I used half coconut milk and half whole milk for a different flavor. I also added a 1/4 cup of raisins for additional texture and sweetness. Definitely took longer to finish cooking when I added the rice to the liquids - but worth the wait! Will make this again and again! Thanks David! item not reviewed by moderator and published
This is such a luscious pudding. I doubled everything but the sugar. Added dried cranberries, dried apricots as well as the golden raisins. I added added chopped candied ginger at the end of the dish. For the milk I used 1/2 (2 cups coconut milk and 1/2 (2 cups 2% milk. No trouble with it thickening, probably the rehydration of the dried fruit as it cooked had something to do with that. Spiced with cinnamon, scraped an entire vanilla bean into the milk and added ground cardamom at the end. I might have added some orange zest at the end of cooking, too, but didn't have any. Maybe lily gilding. Served it at a dinner party with roasted cherries and peaches, a real crowd pleaser. item not reviewed by moderator and published
This does have a nice flavor. I do wish I'd read the reviews since it did take much longer to thicken. The Arborio Rice made the difference...it turned out nice and creamy. Next time I want to try this with pistachios and Cardamom to make it like Indian Rice Pudding! item not reviewed by moderator and published
This rice pudding came out great. I have tried it multiple times and haven't had an issue. I used 1 percent milk instead of whole milk and it still came out nice and creamy. item not reviewed by moderator and published
I've made this multiple times and it always comes out great. I toss in a cinnamon stick to simmer and stir in raisins at the end. This takes longer to cook than listed but it worth the time. Simple and delicious. item not reviewed by moderator and published
I doubled the recipe for Easter.Added one vanilla bean as well as the amount suggested. It took much longer for the milk to absorb. But well worth the wait.Stir..stir..stir. item not reviewed by moderator and published
Had a bunch if arborio in the pantry and thought I would give this a try. I reduced the sugar down to 3 TBS like others suggested, but I found that it didn't seem sweet enough. Next time I will use the whole 4 TBS. Other than that, great flavor and consistency! item not reviewed by moderator and published
Delish! Best rice pudding recipe i've ever tried and will continue to use this one. I doubled the recipe and used the suggestions made by other reviewers in terms of how to cook the pudding. It did take more than 15 minutes for the rice to thicken. It was more like 30 minutes. I used one vanilla bean and vanilla extract. Perfect vanilla flavor, perfect amount of sweetness. Nice and creamy texture. Lovely. item not reviewed by moderator and published
Took a lot longer to thicken than the recipe called for, over 30 min then I read some of the reviews and when I put a lid on ajar it seemed to finally thicken. Others said it was too sweet although I didn't think it was sweet enough though my only experience with rice pudding is jello brand. item not reviewed by moderator and published
Quick and easy! I added nutmeg instead of cinnamon. I should remember to add vanilla next time, it will sweeten up the flavor some more. item not reviewed by moderator and published
What a great way to use Arborio - I haven't perfected my risotto yet! I'm giving my kids spices and recipes to go with them this Christmas - Garam Masala is one. Doubled the recipe, cooked the rice in the seasoned water for 20 minutes, added the milk mixture (Masala substituting for the cinnamon right into the pot and cooked for another 15 minutes or so. Absolutely divine warm. In the fridge now, will report back. item not reviewed by moderator and published
Very nice, very comforting! I never have 2% in the house, so I knew my 1% needed a bit more backbone. I used 1 cup 1%, then the remainder was FF evaporated a FF half & half. I don't handle a lot of sugar well, so I subbed some of it with Splenda. Oh, and I had leftover rice from last nights supper! I added a small pat of butter too. Oh my, amazing! item not reviewed by moderator and published
Like other reviewers, I steeped a vanilla bean and seeds in the milk rather than adding extract. Also added a handful of raisins to the steeping milk. It was everything we wanted -- rich from starch, not greasy from fatty dairy products. item not reviewed by moderator and published
I substituted vanilla extract with one vanilla bean. I found the cooking time was not adequate while cooking the rice in the milk. Perhaps it was because I cooked it low and slow for fear of scalding the milk. The directed 15 min cook time turned out to be 45. End result was a fabulous rice pudding to die for. item not reviewed by moderator and published
Using all of my willpower to not eat this before it cools off! Doubled the recipe, and replaced some sugar with orange blossom honey. Gave it a bit more depth of flavor, I thought. Also added about 1/4 tsp. fresh nutmeg and added the vanilla during the last few minutes. Cooked the rice/milk mixture in a saute pan, and stirred the whole time. Took about 20 minutes. This was such an easy recipe, and tasted like a million bucks! item not reviewed by moderator and published
I love this recipe because it is so simple and easy to make! All the other rice pudding recipes I find calls for fancy ingredients that I never have. Simple and Delicious! item not reviewed by moderator and published
I was craving some rice pudding and came across this recipe, as I have been searching for that perfect rice pudding, I can search no longer!!! I cooked the rice with the lid on for the first 15 min and kept stirring every few min, the second half of cooking time I left the lid ajar like another post said they had too, and I made sure to stir every few min till thickened but not dry, After letting it sit in the pot till it cooled and the consistency was this rich sweet creamy yummyness. Hit the spot!!!Thank you Dave!!! item not reviewed by moderator and published
Okay, here's my "tweaks" to the recipe: 1 Make sure to cook the rice with the lid ON – this is important to get the rice cooked enough within 15 minutes. 2 As suggested, I reduced the sugar to 2 Tbs. and it was perfect. 3 After adding the cooked rice to the heated milk mixture, I put the lid on again, but ajar this time and let it cook probably 20-25 minutes, until there was still some milk but the rice texture was evident; at this point I tasted a little and the rice was cooked but not mushy. It thickens when cooled. Really delicious and simple recipe. Add raisins or chopped nuts near the end of cooking time if desired. item not reviewed by moderator and published
Really easy, and very tasty. I agree with the other comments about being too sweet. I doubled the recipe and used 6 Tablespoons, and it was still a tad bit sweet. I recommend halfing the sugar. A keeper for sure! item not reviewed by moderator and published
Very easy to make! After first batch of cooking the rice, in a separate pan used a can of light coconut milk with some sugar, also cinnamon and 1/4 t cardamom. Then just add a handful of rinsed raisins to the rice, and pour over the coconut milk mixture. Let simmer until desired consistency! Very creamy and tasty! Easiest rice pudding ever. item not reviewed by moderator and published
Followed recipe.... My rice was al dente, but too hard for my liking. Added more milk and water at the end to try and thin it down, but rice was still hard. Decreased sugar to a little more than 2 T, would not add much more than that. Will probably try and cook rice longer. Still looking for a great rice pudding recipe... item not reviewed by moderator and published
I used: 1.5 cups 2% and 0.5 cup half and half 2-3 T sugar add the vanilla towards the end of the cooking process. takes longer than expected. 1/4 teaspoon cinnamon. MMmm. item not reviewed by moderator and published
Cleaned out the pantry today and had Arborio rice to use up. Here's what I did differently that had my 6 year old twins declare this the best rice pudding ever! * Made 2.5 times the receipe * Used 1% organic milk * Used "white" or "clear" vanilla * Judged by eye the dashes of cinnamon * Stirred throughout the longer cooking process * Added Thomson seedless raisins after pulling off the stove to cool * Placed plastic film/wrap while cooling to prevent skin from forming I thought about adding an egg similar to another chef's receipe that received rave reviews but decided against it after reading a review here for the wonderful "eggless" pudding. It is delicious! Definitely a keeper. item not reviewed by moderator and published
I reduced the sugar to 3 tbs. and added a hint of honey and grated fresh nutmeg to the milk and cinnamon mixture.. At the end I set it all to just warm enough and folded in some grated dark chocolate. Top with crushed amarretti cookies or fresh berries and your in heaven! A wonderful crowd pleaser or cozy dessert for oneself. item not reviewed by moderator and published
This recipe would be worth five stars if it didn't need some changes. After reading other reviews, I decided to reduce the amount of sugar to 3 tb, and that was plenty sweet enough. My husband said that it needed a little more flavoring, so I added more vanilla. Next time, I'll add the vanilla at the end of the cooking process, so the flavor doesn't dissipate along with the alcohol. And and as some other reviews noted, the mixture does thicken up considerably upon standing. Otherwise, it is a fairly easy recipe with simple ingredients, which is always a winner. item not reviewed by moderator and published
Just finished making for the second time. Follow directions to a T and it does turn out. As it cools down the rice absorbs the liquid. Second time I did cut back 1 Tbs on the sugar because of dad's dietary restrictions and it came out great. Doesn't get any better. item not reviewed by moderator and published
Thanks for the tip of "when to remove from heat" from VINCENT from Niagara Falls, NY - perfect consistency when cooled. This was easy and reasonably quick. (I heated the milk mixture in the micro.) For my taste, this was not as silky-creamy as I'd have liked, but I believe it was the starch from the arborio. I guess I would call it rustic. AND it's a little sweet for me, so if you're not big on sugar, think about decreasing it by a tablespoon - particularly if you are adding any fruit or sauce. item not reviewed by moderator and published
This recipe tastes just like my grandmother's rice pudding. item not reviewed by moderator and published
Real easy Used a poor rice (Thai Jasmine) and it still worked real well. item not reviewed by moderator and published
I made this for my Father who absolutely loved it! I was never a rice pudding fan but I'm into it now. Very smooth, creamy and rich. I didn't have whole milk so I used 1 cup half/half and 1 cup 1% milk. Worked out fine. The only I would change is put a lid on the pot at the end to make the rice soak up the milk mixture. When I followed the recipe, it never soaked it up until I put the lid on. item not reviewed by moderator and published
This recipe is so delicious and impressed my very picky aunt. Make sure to cook it very slowly. item not reviewed by moderator and published
Extra easy and delicious item not reviewed by moderator and published
This terrific low-salt, no-egg recipe is wonderful! For variety, I might give it an Indian twist by cooking the milk with cardamom, cloves, and a cinnamon stick. The arborio gives this recipe its great texture. I wouldn't substitute any other type of rice. FYI, it took about 20 minutes to get what I thought was the desired thickness prior to cooling, but I also doubled the recipe. Cooled beautifully. I'll be serving this up again. item not reviewed by moderator and published
My little sisters loved the rice pudding, my first time using Arborio rice, I will continue to use. item not reviewed by moderator and published
The best rice pudding I have had in a very long time. item not reviewed by moderator and published
I'm a RICE PUDDING ADDICT!!! Yes, I said it. My name is Kelly and I'm addicted to rice pudding! Say, Hi Kelly.... So easy, fast and so good. I eat pudding for breakfast, snacks, lunch, snacks, and dinner. Oh, and dessert. And midnite snack. Try it any way you like it. I've tried it all sorts of ways by now and they're all good, BUT my favorite is the way it's written above. Enjoy item not reviewed by moderator and published
I made this today and it was fabulous. Very rich and creamy! My husband said its the best rice pudding he's ever had. I made a second batch already today since the first is gone! item not reviewed by moderator and published
This recipe is wonderfully creamy, rich and smooth. I added an entire vanilla bean and several tablespoons of coffee liquor. I used 2 cups of milk and 2 cups of cream. Using Arborio rice is very important, as it gives up starch to the mixture much more than regular long-grain rice. item not reviewed by moderator and published
I made this in one pot, no problem. I simply heated the milk in the microwave before adding it, came out great. You do have to heed those directions and forget making this less fattening, use half and half, MMMmmmmm. I added 1/4 cup raisens with the milk. Pull off the heat when you can distinctly see grains of rice, it will absorbe the rest of the liquid without help from the heat. Thanks Dave! item not reviewed by moderator and published
Very tasty and simple to make! I wonder if you could at least add the vanilla to the water instead to add a bit more flavor into the rice. item not reviewed by moderator and published
Even with 2% milk this came out great- I added a little extra cinnamon and some raisins to the milk mixture. item not reviewed by moderator and published
easy and almost fool-proof. tastes great, unlike other recipes that are hit or miss with this dish item not reviewed by moderator and published
This pudding is perfect. Easy to fix and taste great. item not reviewed by moderator and published
My husband actually cooked this .. so you know it's easy! Added 1/2 c golden raisins with about 5 mins left to cook at the end. Very creamy, very good. item not reviewed by moderator and published
i'll definitely make this again... light and not too sweet... i made a strawberry sauce to accompany it... next time i'll try a praline sauce... item not reviewed by moderator and published
this was a really easy way to make desert. it didnt take very long (the longest part is waiting for it to cool down completely). i loved it! item not reviewed by moderator and published
This was the first time ever I tried to make a rice pudding, and the recipe was great! I was in a lot of doubts after adding 2 cups of milk, which made the mixture very, very runny - never thought it would thicken back up to actually become pudding. Well, after a while - another half an hour - 40 minutes maybe (and not those 10-15 minutes the recipe says), it actually came back to be a very thick and nice one. ADDITIONAL THOUGHT: as my boyfriend loves everything chocolate, I added 1,5 large tablespoons of cocoa poweder to the almost ready pudding (about 5 min. before done), and with that 5 minues extra simmering and thickening, it turned out dark dark brown and simply delish!!! Thanks a lot. item not reviewed by moderator and published
This pudding was incredible. The smell and flavor of it made it seem like an exquisite dish. I won't tell how easy it was to make! And yes, it does thicken in the fridge. item not reviewed by moderator and published
Most rice pudding recipes feel bound to add fruit, etc. It's good to find a good base. I also was puzzled by the two-pan method and may try cooking it in milk 15-20 and adding the other ingredients for 5 more minutes. Used turbinado sugar and 2% milk. Would maybe use whole milk for company and also add some rum and raisins. First time with this rice type. I'm sold on it for this now. Thanks. item not reviewed by moderator and published
THIS RICE PUDDING IS THE BEST I'VE EVER HAD AND ALSO VERY EASY TO MAKE!!! item not reviewed by moderator and published
This is one of the most simplest recipe to follow and so delishhhh. Everyone should try it.. item not reviewed by moderator and published
When you eat this rice pudding you taste like you are eating a healthy but great dessert. I would have to say I was a little frustrated waiting for the rice to thicken so you may need a little bit of time for this. But other than that it is a great dessert. It's also a great alternative if you have kids to have them eating a little healthier dessert (even though I know desserts are not healthy...!) I highly reccommend this dessert if you LOVE rice pudding or if you were a new comer like me! item not reviewed by moderator and published
What a great comfort food, very easy item not reviewed by moderator and published
The best and easy. Very creamy item not reviewed by moderator and published
I was at local food club that was selling pre-made rice pudding for a high cost and not much flavor, which sent me looking for a recipe of the kind my grandma used to make. And this is it - simple, creamy, and full of vanilla flavor. And so affordable - who would buy it when you can have the real thing? I made it as directed, with the exception of 1% milk, and it turned out great. item not reviewed by moderator and published
I?ve made this recipe several times and have made several slight changes. I?ve also reduced the fat/calories a bit. I suggest cooking the rice in 1 ? cups of water (as opposed to 1 cup). I?ve also found that throughout the entire recipe it?s very important to heed the directions to SIMMER. Keep the heat low enough that there are barely any bubbles surfacing. Yes, it will take longer to cook than the directions indicate. I also use little to no butter (usually just about ? tbsp) but that?s just because I?m fat conscious. I use Splenda (1 to 1) in place of sugar, 2 tsp of vanilla and either 2% or skim milk. Obviously, the higher fat milk will result in a creamier pudding. As previously mentioned, remove the pudding from the heat while it?s still slightly looser than you think it should be?it WILL thicken. That?s it! Yummy! item not reviewed by moderator and published
This was so good and easy to make my two year old son just eat it up. item not reviewed by moderator and published
I think this was pretty tasty, but a little gooey-er than I like for a rice pudding. It took a while to cook off the second batch of liquid, so I may have cooked it wrong, which would explain the texture being off. But it tastes first class. item not reviewed by moderator and published
LOVE DAVE, this was just ok. I thought the cooking time was really off. It needed to cook much longer than suggested. I will try making it again though. item not reviewed by moderator and published
i just use long rice and it is yummy. a great dessert! item not reviewed by moderator and published
Added raisins too and it was perfect item not reviewed by moderator and published

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Comfort Food: Desserts