Richest Rice Pudding
Indulge in the creamy decadence of the "Richest Rice Pudding," a dessert that elevates comforting sweetness to a whole new level. Made with velvety Arborio rice, whole milk, and a splash of heavy cream, this recipe creates a lusciously thick and luxurious texture. Infused with the warm aroma of vanilla bean, a hint of cinnamon, and the subtle sweetness of golden raisins, this pudding is a symphony of flavors in every bite. Perfectly balanced with a touch of butter and garnished with chopped nuts for added crunch, it’s an irresistible treat whether served warm or chilled. Ready in under an hour, this easy yet elegant dessert is ideal for cozy family evenings or festive gatherings. If you're searching for the ultimate rice pudding recipe, this is it—simple, satisfying, and utterly rich.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 1 Vanilla bean (or 2 teaspoons vanilla extract)
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Golden raisins (optional)
- 0.25 cup Chopped nuts (such as almonds or pistachios, optional)
Instructions
Rinse the Arborio rice thoroughly under cold water to remove excess starch, then drain completely.
In a medium-sized heavy-bottomed saucepan, combine the milk and heavy cream. Heat over medium-low heat until just below a simmer, stirring occasionally to prevent scorching. Do not let it boil.
If using a vanilla bean, split it down the middle and scrape out the seeds. Add both the seeds and the pod to the milk mixture. (If using vanilla extract, it will be added at the end of cooking.)
Stir in the sugar, cinnamon, and salt until well combined.
Add the rinsed Arborio rice to the milk mixture and bring it to a gentle simmer over medium heat.
Reduce the heat to low and cook the rice, stirring frequently, for about 45-50 minutes. The liquid should slowly reduce, and the mixture should thicken to a creamy, pudding-like consistency.
Toward the end of the cooking time, taste the rice to ensure it is tender. If needed, add a splash more milk to adjust the consistency.
Remove the saucepan from the heat. Stir in the butter and golden raisins (if using). If using vanilla extract instead of a vanilla bean, add it now and stir to combine.
Remove the vanilla bean pod if used and discard it.
Let the rice pudding cool slightly before serving. For a luxurious finish, garnish with chopped nuts or an additional dash of cinnamon, if desired.
Serve warm or chilled. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 41.0 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 205 mg | 16% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 368 mg | 8% | |
*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.
