For an extra layer of flavor, consider infusing the milk with a vanilla bean during the simmering process. Remove the bean before adding the rice. The amount of sugar can be adjusted to your personal preference. Start with the recommended amount and add more to taste after the rice has cooked. If you don't have Arborio rice, you can substitute it with other short-grain rice varieties, but the texture may be slightly different. To prevent a skin from forming on top of the pudding while it cools, press a piece of plastic wrap directly onto the surface.
Creamiest Ever Rice Pudding
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PREP TIME10 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME5 hrs 50 mins
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SERVING8 People
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VIEWS27
Indulge in the comforting embrace of this exceptionally creamy rice pudding. More than just a dessert, it's a velvety symphony of textures and flavors that will convert even the most ardent rice pudding skeptics. Patience is key, but the resulting lusciousness is undeniably worth the wait.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol119 mg
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Fiber1 g
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Protein12 g
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Saturated Fat14 g
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Sodium200 mg
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Sugar30 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a large, heavy-bottomed saucepan, combine the whole milk, Arborio rice, granulated sugar, unsalted butter, and salt. Bring the mixture to a gentle boil over medium-high heat. (Approximately 5-7 minutes)
02
Step
1 hrs
Reduce the heat to low and simmer, uncovered, stirring frequently to prevent sticking, until the rice is very tender and the mixture has thickened. This should take about 1 hour. The consistency should be creamy but still slightly loose, as it will thicken further as it cools. Remove from heat.
03
Step
3 mins
In a separate bowl, lightly beat the eggs. Gradually temper the eggs by slowly drizzling in about 1 cup of the hot rice mixture, whisking constantly to prevent curdling. This step is crucial for a smooth, creamy texture. (Approximately 2-3 minutes)
04
Step
1 mins
Pour the tempered egg mixture back into the saucepan with the remaining rice mixture. Stir in the heavy cream and vanilla extract. Mix well to combine. (Approximately 1 minute)
05
Step
1 mins
Transfer the rice pudding to a 3-quart baking dish or serving bowl. Sprinkle evenly with ground cinnamon. (Approximately 1 minute)
06
Step
6 hrs
Allow the rice pudding to cool slightly at room temperature before covering and refrigerating for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to fully chill and thicken. (Cooling: 1-2 hours, Chilling: 4+ hours)
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Please Rate
Boyd Bradtke
Jun 10, 2025The tempering step is key! I skipped it the first time and the texture wasn't as smooth. Definitely worth the extra effort.
Alanna Jast
May 24, 2025This is the best rice pudding I've ever made. Thank you for sharing!
Adeline Mraz
May 20, 2025I was never a fan of rice pudding until I tried this recipe. It's so rich and creamy!
Quinten Fadel
May 6, 2025This recipe is amazing! My family devoured it. The texture was perfect.