Description
This easy rice pudding recipe is a creamy and comforting dessert made with Arborio rice, whole milk, and a touch of vanilla and cinnamon. Perfect for a sweet treat served warm or chilled, it’s a simple, classic dish that requires minimal ingredients and effort.
Ingredients
Scale
Ingredients
- 1 cup Arborio rice (about 200 grams)
- 4 cups whole milk (about 950 milliliters)
- 1/2 cup sugar (about 100 grams)
- 1 teaspoon vanilla extract (about 5 milliliters)
- 1 teaspoon ground cinnamon (plus extra for garnish)
- a pinch of salt
Instructions
- Gather Ingredients: Assemble all necessary ingredients to ensure smooth preparation.
- Rinse Rice: Rinse the Arborio rice under cold water to remove excess starch and prevent clumping.
- Combine Ingredients: In a large saucepan, combine the rinsed rice, whole milk, sugar, vanilla extract, ground cinnamon, and a pinch of salt.
- Heat Mixture: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Simmer: Reduce the heat to low and let the mixture simmer gently for 25-30 minutes, stirring occasionally until the rice is tender and the pudding thickens to a creamy consistency.
- Adjust Flavor: Taste the pudding and adjust the sweetness or cinnamon according to your preference.
- Serve: Serve the rice pudding warm or chilled, garnished with a sprinkle of extra ground cinnamon if desired.
Notes
- Use Arborio rice for a creamier texture typical of traditional rice pudding.
- Stir frequently during simmering to avoid the rice sticking to the bottom of the pan.
- For a lighter version, you can substitute part of the whole milk with low-fat milk.
- The pudding thickens further as it cools; if too thick, stir in a little milk before serving.
- Serve chilled or warm based on your preference; both are delicious.
