There’s something magical about a warm bowl of perfectly creamy rice pudding recipe. This timeless dessert, beloved across cultures from Indian kheer to Nordic risgrynsgröt, combines simple ingredients to create pure comfort in a bowl. Today, I’m sharing my grandmother’s perfected recipe, enhanced with professional techniques I’ve learned over years of recipe development. Whether you’re craving a cozy after-dinner treat or planning a special brunch, this rice pudding recipe promises restaurant-quality results in your home kitchen.

Why You’ll Love This Recipe

• Perfect creamy texture every time
• Simple pantry ingredients
• Make-ahead friendly
• Customizable flavors
• Budget-friendly dessert
• Naturally gluten-free

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Ingredients (6-8 Serves)

• For the Base:

• 1 cup Arborio rice (or short-grain white rice)

• 4 cups whole milk

• 1 cup heavy cream

• ⅓ cup granulated sugar

• ¼ teaspoon salt

• 1 vanilla bean, split (or 2 teaspoons pure vanilla extract)

• 2 large egg yolks

• 1 stick cinnamon

• Zest of one lemon (optional)

• For Serving:

• Ground cinnamon

• Fresh berries

• Whipped cream

• Toasted nuts (optional)

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Directions

• – Prepare the Rice :
  – Rinse the rice in a fine-mesh strainer until water runs clear
  – Drain well and set aside
• – Combine Base Ingredients :
  – In a large heavy-bottomed saucepan, combine :
  .Rinsed rice
  .Whole milk
  .Heavy cream
  .Sugar
  .Salt
  .Split vanilla bean
  .Cinnamon stick
  .Lemon zest (if using)
• – Initial Cooking Phase :
  – Bring mixture to a gentle simmer over medium heat
  – Reduce heat to low
  – Cook for 25-30 minutes, stirring frequently
  – Mixture should be creamy but not too thick
• – Temper the Eggs :
  – Whisk egg yolks in a medium bowl
  – Gradually add ½ cup of hot rice mixture to eggs
  – Whisk constantly to prevent curdling
  – Pour tempered eggs back into the pot
  
• – Final Cooking Stage :
  – Cook for additional 5-7 minutes
  – Stir constantly until thickened
  – Remove vanilla bean and cinnamon stick
  – Pudding should coat the back of a spoon

Pro Tips for Perfect Rice Pudding

Getting the Right Texture :

• Never rush the cooking process
• Stir frequently to prevent sticking
• Look for a creamy, not gluey, consistency
• Remove from heat while slightly loose (it will thicken as it cools)

Make-Ahead Instructions :

• Prepare this dish up to 72 hours before serving
• Store in airtight container in refrigerator
• Thin with warm milk when reheating if needed

Variations and Substitutions

Dietary Modifications :

• Dairy-Free: Use coconut milk and coconut cream
• Lower-Fat: Substitute 2% milk for whole milk
• Sugar-Free: Use monk fruit sweetener or erythritol

Flavor Variations :

• Chocolate: Add 4 oz chopped dark chocolate
• Cardamom Spice: For a different spice profile, swap the cinnamon for cardamom by using 4 pods, crushed
• Maple Pecan: Try a nutty maple variation: substitute maple syrup for the sugar and garnish with pecans that have been lightly toasted
• Fruit-Forward: For a fruity twist, stir in half a cup of dried cherries or raisins during the cooking process or smoothies
  

Storage and Reheating :

• Store covered in fridge for up to 5 days
• Reheat gently on stovetop or microwave
• Add splash of milk while reheating
• Do not freeze (affects texture)

Troubleshooting Common Issues

Too Thick?

• Add warm milk, 2 tablespoons at a time
• Stir until desired consistency reached

Too Thin?

• Continue cooking over low heat
• Stir frequently until thickened
• Remember it thickens as it cools

Nutritional Information

Per Serving (½ cup)

• Calories: 285
• Protein: 7g
• Carbohydrates: 38g
• Fat: 12g
• Fiber: 0g
• Sugar: 18g

Expert Tips for Our Rice Pudding Recipe

• Use room temperature eggs for smoother incorporation
• Don’t skip the tempering step
• Arborio rice creates the creamiest texture
• Stirring frequently prevents rice from sticking
• Remove from heat while slightly loose

Perfect Pairings

• Fresh seasonal berries
• Caramelized bananas
• Spiced poached pears
• Dark chocolate shavings
• Toasted coconut flakes

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