Creamiest Rice Pudding Ever
Indulge in the ultimate comfort dessert with the "Creamiest Rice Pudding Ever," a luscious blend of Arborio rice, whole milk, and heavy cream, simmered to silky perfection. This decadent treat gets its rich, velvety texture from the addition of egg yolks, while a hint of vanilla and a touch of cinnamon elevate its warm, homey flavor. Perfectly sweetened with granulated sugar and a sprinkle of golden raisins (optional), this easy-to-follow recipe delivers a dessert that’s as satisfying served warm as it is chilled. Ready in under an hour with just one pot, this creamy rice pudding is the perfect crowd-pleaser for cozy evenings or elegant gatherings alike.
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Recipe Information
Ingredients
- 1 cup Arborio rice (or short-grain rice)
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Ground cinnamon
- 1 tablespoon Unsalted butter
- 2 large Egg yolks
- 0.5 cup Golden raisins (optional)
Instructions
Rinse the Arborio rice gently under cold water until the water runs clear. This helps remove excess starch.
In a heavy-bottomed saucepan, combine the milk, heavy cream, granulated sugar, and salt. Place the saucepan over medium heat and stir to dissolve the sugar.
Bring the mixture to a gentle simmer, then stir in the rinsed rice.
Lower the heat to medium-low and cook the rice, stirring frequently, for 35-40 minutes or until the rice is tender and the mixture begins to thicken into a creamy consistency.
In a small bowl, whisk together the egg yolks and vanilla extract.
Once the rice pudding is thick, take about 1/2 cup of the hot pudding mixture and slowly whisk it into the egg mixture to temper the yolks. This prevents them from scrambling.
Pour the tempered yolk mixture back into the saucepan with the pudding, stirring constantly for 2-3 minutes until the pudding thickens slightly more.
Stir in the ground cinnamon, unsalted butter, and golden raisins (if using). Mix well to combine.
Remove the saucepan from heat and let the pudding cool for about 5 minutes. It will continue to thicken as it cools.
Serve warm or chilled. Garnish with a sprinkle of cinnamon or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 32.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 206 mg | 16% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
