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
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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    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.
    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!
    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
    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!
    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!
    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.
    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!
    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!
    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!
    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! 
     
    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.
    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.
    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!
    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.
    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 :
    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!
    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.  
     
    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!
    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.
    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.
    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.
    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!
    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.
    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.
    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.
    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.
    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!
    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.
    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.
    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!
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    Comfort Food: Desserts