Ultimate Rice Pudding
Indulge in the creamy, decadent comfort of the Ultimate Rice Pudding, a timeless dessert elevated with rich ingredients and a luxuriously smooth texture. Made with Arborio rice, this recipe embraces its natural starchiness to create a velvety base, enhanced by the warm richness of whole milk, heavy cream, and a touch of butter. Fragrant notes of vanilla, cinnamon, and nutmeg add depth, while tempered egg yolks ensure a silky, custard-like consistency. Optional raisins bring a chewy sweetness, making every bite irresistibly satisfying. With its gentle stovetop technique and melt-in-your-mouth results, this rice pudding is perfect served warm with a sprinkle of cinnamon or chilled for a refreshing treat. A must-try indulgence for dessert lovers!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 Egg yolks
- 0.5 cup Raisins (optional)
Instructions
Rinse the Arborio rice under cold water in a fine mesh sieve until the water runs clear. This removes excess starch and prevents it from clumping during cooking.
In a medium-sized saucepan, combine the milk and heavy cream. Heat over medium heat until it just begins to steam, but do not let it boil. Reduce the heat to low and keep it warm.
In a separate large saucepan, melt the unsalted butter over medium heat. Once melted, add the Arborio rice and stir it for 2-3 minutes until the rice is lightly toasted and coated in the butter.
Gradually ladle half a cup of the warm milk mixture into the rice, stirring constantly. Continue adding the milk mixture in half-cup increments, allowing the liquid to be mostly absorbed before adding more. Stir frequently to prevent sticking. This process should take about 30-35 minutes.
Once the rice is tender and the mixture has thickened to a creamy consistency, stir in the sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix well to combine.
In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot rice mixture into the egg yolks while whisking constantly to temper them. Gradually add this mixture back into the saucepan, stirring well. Cook for an additional 2-3 minutes over low heat to ensure the egg yolks are fully cooked.
If desired, stir in the raisins and cook for another minute until they are plump and incorporated.
Remove the saucepan from heat and let the rice pudding cool for 10 minutes. It will continue to thicken as it cools.
Serve warm or chill in the refrigerator for a few hours if you prefer it cold. Garnish with a sprinkle of cinnamon or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 33.3 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 207 mg | 16% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 354 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.
