Ingredients
Scale
- 1 cup Arborio rice
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup raisins (optional)
Instructions
- Step 1: In a medium saucepan, combine the Arborio rice, milk, heavy cream, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.
- Step 2: Once simmering, reduce the heat to low, cover the saucepan, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed, stirring occasionally to prevent burning. The rice should be creamy and the liquid mostly absorbed.
- Step 3: Remove the saucepan from the heat and stir in the vanilla extract and cinnamon. If using, stir in the raisins.
- Step 4: Pour the rice pudding into individual serving bowls or a larger serving dish.
- Step 5: Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pudding to chill completely. This will also allow it to thicken further.
- Step 6: Serve chilled. You can garnish with a sprinkle of cinnamon or a dollop of whipped cream, if desired.
Notes
- Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
- For perfectly creamy reheated pudding, gently warm it in the microwave in 30-second intervals, stirring well after each, until heated through.
- Serve your rice pudding in small, elegant glasses for a sophisticated dessert presentation, or alongside fresh berries for a delightful contrast in textures and flavors.
- To prevent scorching, use a heavy-bottomed saucepan and stir frequently, especially during the initial simmering stage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American