Creamiest Rice Pudding Recipe

I recently made this Creamiest Rice Pudding that has stolen my heart. With the perfect blend of Arborio rice, whole milk, heavy cream, and granulated sugar, along with aromatic vanilla, cinnamon, and just a pinch of salt, this recipe delivers a delightful treat. Its subtle flavor notes inspire endless cravings.

I’ve been experimenting in the kitchen for a while now and this recipe for Creamiest Rice Pudding quickly became one of my absolute faves. I mix together 1 cup Arborio rice, 4 cups whole milk and 1/2 cup heavy cream to get that silky texture that really makes it stand out from other rice pudding recipes I’ve tried.

Adding 3/4 cup granulated sugar, 1/4 tsp salt, 1 tsp vanilla extract and 1/2 tsp ground cinnamon brings a depth of flavor that makes it feel both luxuriously creamy and surprisingly simple. For those who like a little extra twist, sometimes I toss in 1/2 cup raisins too.

I’ve always been intrigued by styles ranging from Italian twists to even versions like Polish rice pudding, and this one manages to capture all those hints without being too over the top. Trust me, if you’re up for a new take on a classic, this is it.

Why I Like this Recipe

1. I really like how creamy and rich this pudding turns out thanks to the heavy cream and whole milk mix.
2. I enjoy the texture of Arborio rice when it gets all soft and thick, it feels so comforting.
3. I appreciate the warm flavors from the cinnamon and vanilla which gives it a nice twist.
4. I love how versatile it is—I can serve it warm or cold and even add raisins if I’m feelin experimental.

Looking for a creamy rice pudding? This recipe is definitely my all time favorite. I mean, the moment you taste it, you realize it’s the creamiest and most delish pudding out there. It’s easy to make even if you’re not a big cook, and the ingredients all blend together to make something really special. Plus, with a little cinnamon and vanilla, it gets a warm, homey flavor that just makes you feel good. Trust me, once you try it, you’ll always come back for more!

Ingredients

• Arborio rice is loaded with carbs and gives a wonderfully creamy texture.
• Whole milk brings protein and natural fats that make the pudding extra smooth.
• Heavy cream adds rich, velvety taste that elevates the overall creaminess.
• Granulated sugar sweetens the dish perfectly while balancing the flavors well.
• Salt helps boost all the ingredients and bring out their subtle notes.
• Vanilla extract adds warm aroma and a touch of delicate sweetness.
• Ground cinnamon delivers a spicy, earthy kick that rounds off the dessert.

Ingredient Quantities

• 1 cup Arborio rice
• 4 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Optional: 1/2 cup raisins

How to Make this

1. In a large heavy-bottomed pot, mix the Arborio rice, whole milk, heavy cream, granulated sugar, and salt together over medium heat.

2. Stir the mixture constantly as it starts warming up so the rice doesnt stick to the bottom.

3. Once it begins to simmer gently, lower the heat to low so it cooks slowly.

4. Let the rice cook for about 30-35 minutes, stirring occasionally, until it gets soft and the pudding thickens up.

5. If the rice still feels too firm, cook for an extra few minutes until it reaches your desired consistency.

6. Stir in the vanilla extract and ground cinnamon well while the pudding is still on the stove.

7. If you decide to use raisins, add them in now and let them heat through for the last 5 minutes of cooking so they plump up nicely.

8. Keep stirring often to make sure the flavors blend well and nothing sticks to the bottom.

9. Once everything has come together, remove the pot from the heat and let it cool slightly.

10. Serve the pudding warm or chill it in the fridge later, and enjoy this truly creamiest rice pudding ever!

Equipment Needed

1. Large heavy-bottomed pot
2. Measuring cups
3. Measuring spoons
4. Wooden or heat-resistant spoon for stirring
5. Stove
6. Timer or clock
7. Serving bowls (or a container if chilling in the fridge)

FAQ

Creamiest Rice Pudding Recipe Substitutions and Variations

• If you don’t have whole milk, you can use unsweetened almond milk or soy milk. These work alright in the pudding since they add a subtle flavor without being too overpowering.
• You can swap the heavy cream with full fat coconut milk for a creamier texture. Just be aware it may have a slight coconut taste.
• If you prefer a different sweetener, try using brown sugar instead of granulated sugar. It gives a rich, molasses flavor that adds depth to the dish.
• For a twist on the raisins, dried cranberries or chopped dates make nice alternatives and bring in a little extra chewiness.

Pro Tips

1. Make sure you stir the pudding constantly when it starts to simmer. It really prevents the rice stickin to the bottom and ensures that everything cooks evenly.
2. If you want your pudding thicker, be patient and let it simmer on low for a bit longer – it’s okay if it takes a few extra minutes to get that perfect texture.
3. For an extra burst of flavor, try soaking the raisins in a little warm milk before adding them in. This helps plump them up and makes them mix in nicely with the pudding.
4. When you add the vanilla and cinnamon, do it right at the end or when the pudding is off the heat. This helps keep the flavors from evaporating and gives your dish that extra kick.