Recipe courtesy of David Rosengarten

Rice Pudding

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  • Level: Easy
  • Yield: 6 servings
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Pinch salt

1 cup Arborio rice

3 cups milk

1 cup heavy cream

1/2 cup sugar

Pinch cinnamon, plus extra for dusting

1 1/2 teaspoons vanilla extract

1/2 teaspoon finely-minced lemon zest


  1. In a medium saucepan bring 2 cups water to a boil and stir in salt and rice. Lower heat to simmering, cover and cook, stirring occasionally, until rice is nearly tender, al dente, about 14 minutes. Stir in milk, cream, sugar and pinch of cinnamon; cook, stirring occasionally over low heat, 20 to 22 minutes, until thickened (do not let mixture come to a boil). Remove from heat and stir in vanilla and lemon zest. Transfer to a shallow baking or serving dish, press plastic wrap onto surface to prevent a film from forming, and chill. When ready to serve, remove plastic wrap and dust with cinnamon in shape of an "X".;