Creamy and luxurious, perfectly sweet (but not too), vanilla-ey, silky – this pudding is classic and delicious!
While not a huge rice pudding fan myself, I could eat this all day…oh wait, I have been. It is definitely the best rice pudding recipe I’ve ever tasted.
Now all I have to do is figure out how to make it perfectly chocolate.
- ¾ cup Arborio rice, rinsed
- 6 cups whole milk
- ½ vanilla bean, split and scraped or 1-2 teaspoons pure vanilla extract
- ½ cup sugar
- Pinch of salt
- ¼ cup heavy cream
- In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt.
- Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
- Remove vanilla bean; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled (personally I prefer it slightly warmed).
Serving: 1 Serving, Calories: 338kcal, Carbohydrates: 49g, Protein: 10g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 38mg, Sodium: 109mg, Fiber: 1g, Sugar: 29g
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Recipe Source: adapted from Martha Stewart
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12 Comments on “Rice Pudding”
We’ve made this over and over! Love it every time! Thank you!
I had 2% milk I needed to use up. I had never made rice pudding before bc I always thought it sounded so gross. But the recipe uses 6 cups of milk so I went for it. & Oh my. I’m making it again today… I’m sure it’s even better with whole milk but it worked great with 2%! I also didn’t have heavy cream, so I just stirred in a tablespoon of butter at the end instead. So yummy.
Made this for dessert tonight – amazing!!!
I have to make rice pudding Christmas eve so of course I turned to you . How much will this yield?
Gigi – it’s been so long since I made this recipe (4 years or so) that I don’t remember. I have another recipe for rice pudding that is delicious, too – here it is:
This was the perfect dessert for a cold day – tastes like it was made with melted ice cream!
YOu are officially my hero today! You have ended my quest for a rice pudding recipe that is actually edible! hehe! I have been searching everywhere…you are an answer to my prayers! >O, and I just started my cooking blog…and I check yours MULTIPLE times each day! You think that I am kidding….I’m not! You’re recipes have been officially added to our rotation! I love you! Keep them coming!
I should make this – I’m not a huge rice pudding fan, but my husband LOVES it! Maybe I will love it too with this recipe!
Sounds wonderful! I will be on look out for the arborio rice–so I can make it.
The picture of the rice pudding looks so good I can almost taste it! To turn it into perfectly chocolate the easiest way would be after it’s done and the cream is stirred in, while it’s still hot, put finely chopped up semi sweet or bittersweet chocolate in it, maybe 3 oz? >The comment you left on my blog about the pictures made my husbands day (he’s the photographer) I’m very lucky to have his help, or my pictures wouldn’t be nearly as good
Oh, goodness! This entire menu is to die for! Macadamia-crusted chicken…it has never occurred to me. It sounds (and looks!!) amazing!! Thanks for sharing such great photos, too!
This is great and just perfect!! We made it last night…and can’t stop eating it. Thanks for the recipe!!!>>Terri>http://www.burningkitchen.blogspot.com