Description
A creamy and comforting rice pudding made with whole milk, Arborio rice, and aromatic cinnamon. This classic dessert is gently simmered to tender perfection, infused with vanilla, and optionally studded with golden raisins for added sweetness and texture. Serve warm or chilled, topped with a dusting of cinnamon for a delightful finish.
Ingredients
Scale
Main Ingredients
- 4½ cups whole milk
- 1½ cups water
- ¾ cup granulated sugar
- 1 cinnamon stick (3 or 4 inches long)
- 1 cup Arborio rice
- 1 teaspoon vanilla bean paste or vanilla extract
- ⅔ cup golden raisins (optional)
Garnish
- 1 cinnamon stick grated or ground cinnamon
Instructions
- Combine Ingredients: In a heavy-bottomed, 3-quart saucepan, combine the whole milk, water, granulated sugar, cinnamon stick, and Arborio rice. Stir the mixture gently to evenly distribute the ingredients.
- Simmer: Heat the mixture over medium-high heat until it reaches an intense simmer just below boiling, stirring often to prevent sticking or scorching. Once simmering, reduce the heat to maintain a steady simmer.
- Cook Rice: Continue to cook the rice pudding, stirring frequently, for about 45 minutes or until the rice is tender and the mixture has thickened to the consistency of a thin oatmeal. Some liquid should remain; the pudding will thicken further as it cools.
- Remove Cinnamon and Add Flavor: Take the pot off the heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and the golden raisins if using, mixing them evenly into the pudding.
- Serve or Chill: Spoon the pudding into individual ramekins or a large serving dish. Let the pudding cool slightly before serving. It can be enjoyed warm or allowed to cool to room temperature, then covered tightly and refrigerated for up to 1 day in advance.
- Garnish: Just before serving, sprinkle freshly grated or ground cinnamon on top of the pudding for an aromatic, flavorful finish.
Notes
- For maximum vanilla flavor, split half of a vanilla bean and scrape out the seeds. Add both the seeds and the pod to the mixture when adding the cinnamon stick. Remember to remove the pod before serving.
- Use Arborio rice or other short-grain rice varieties for the best creamy texture.
- Stir frequently during cooking to prevent the rice from sticking to the bottom and burning.
- Pudding thickness increases upon cooling; adjust the liquid slightly if a thinner consistency is preferred.
- Golden raisins are optional but add a nice sweetness and texture; substitute with other dried fruits as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
