Perfectly flavored with a vanilla bean, this extra creamy rice pudding made with arborio rice is the ultimate comfort food. Simplicity at its best. {post includes video in recipe card}

Creamy Rice Pudding

I have had a craving for something starchy. I searched my pantry…nothing.

Next stop, the fridge. Still nothing.

I would have to make something, it seemed. But what?

And then, the aha moment. Creamy Rice Pudding. The only issue was that I had to wait an hour before I would be able to satisfy my need for starch.

Okay, well, nothing left to do but to start…

What do I need to make Creamy Rice Pudding?

• Arborio rice. This type of rice is responsible for that perfect creamy rice texture.
• Milk. You will be surprised when you taste how creamy this rice pudding is with only 2% milk.
• Sugar. A minimal amount to provide the right amount of sweetness.
• Vanilla bean. You are going to love the visual effect of those tiny seeds, not to mention the flavor!
• Salt. An optional ingredient.

As far as kitchen accessories are concerned, you will need a wooden spoon and a medium-sized pot, preferably with a heavy bottom. That’s it!

How to make Creamy Rice Pudding:

With only a few key ingredients and one pot, it’s really simple to make this creamy rice pudding. A medium or short grain rice will make a huge difference in the final product.

Personally, I prefer the Italian short grain rice, arborio. It has a high starch content which lends itself perfectly to dishes where a creamy texture is desired. But don’t take my word for it. Experiment and see for yourself which grain you prefer.

Combine the rice with one liter of milk, a little bit of sugar, a pinch of salt(optional) and set the whole thing to simmer over low heat for about 50 minutes. You need to stir every 10-15  minutes or so and before you know it, the mixture becomes super creamy. Once you get the consistency you want, add the seeds of half a vanilla bean…and just like that, a craving for starch is no more.

Tips, Tricks and Recipe Notes:

• The use of 2% milk will result in a healthier version of this rice pudding when compared to using either whole milk or whipping cream.
• The total amount of saturated fat is low when compared to a recipe that includes eggs, whipped cream or even whole milk as part of the ingredients.
• Be patient. Do not increase the heat hoping this will reduce the total cooking time. Go slow and low and you will be rewarded with a wonderful rice pudding.
• In the beginning, be sure to stir the mixture every 10 minutes or so to prevent the milk and rice from scorching.
• During the last 10 minutes, stay close to the pot and keep stirring every few minutes to prevent your rice pudding from sticking to the bottom of the pot.
• Arborio rice will provide you with the best texture.
• This homemade rice pudding will firm up once it has been chilled. It can easily be returned to its creamy state by adding a few tablespoons of milk, stirring and slightly heating the mixture.

Can you make rice pudding with cooked rice? Yes, but the end product will not be as creamy or as tasty when comparing it to a rice pudding made from scratch.

Do you refrigerate rice pudding? Yes, once it has cooled down, refrigerate in an air tight container. Consume within 5 days.

Can you freeze rice pudding? Yes, use a freezer friendly container, label and use within a 3 month period.

Arborio Rice Recipes we love:

Rice Ricotta Easter Pie

Basic Mushroom Risotto

Risotto Croquettes

Origins of the recipe for Creamy Rice Pudding:

I adapted this recipe from a Canadian publication called Homemaker Magazine Recipes.

In most recipes, you can usually decrease the total amount of sugar used without making a big difference in the final product.  That’s what I did for this recipe- I reduced the sugar.  I also eliminated the raisins (as my family is not fond of them), and used a vanilla bean instead of vanilla extract.

I am convinced that it’s these tiny little vanilla seeds which provide the sensation of comfort in this Creamy Rice Pudding.  Feel free to add-in raisins, cranberries, or even nuts to satisfy whatever you might be craving.

Perfectly flavored with a vanilla bean, this extra Creamy Rice Pudding made with arborio rice is the ultimate comfort food.

Simplicity at its best!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria 🙂

★★★★★ If you have made this recipe for Creamy Rice Pudding, I would love to hear about it in the comments below and be sure to rate the recipe!

Creamy Rice Pudding

Perfectly flavored with a vanilla bean, this extra creamy rice pudding made with arborio rice is the ultimate comfort food. Simplicity at its best.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: arborio rice pudding, best rice pudding recipe, creamy rice pudding, stovetop rice pudding

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 6 servings

Calories: 192kcal

Author: Maria Vannelli RD

Ingredients

• 1/2 cup arborio rice
• 4 cups milk I use 2%
• 1/4 cup granulated sugar
• 1/4 teaspoon salt optional
• 1/2 vanilla bean seeds scraped or 1 teaspoon pure vanilla extract
• cinnamon optional

Instructions

• Combine rice, milk, sugar and salt in a medium saucepan.
• Heat until just beginning to boil, stirring often.
• Reduce heat to low, cover and simmer for approximately 50 minutes or until thick and creamy. Stir every 10 minutes or so.
• Remove from heat.
• Gently stir in the scraped vanilla seeds or extract.
• Can be served warm, room temperature or chilled.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

• The use of 2% milk will result in a healthier version of this rice pudding when compared to using either whole milk or whipping cream.
• The total amount of saturated fat is low when compared to a recipe that includes eggs, whipped cream or even whole milk as part of the ingredients.
• Be patient. Do not increase the heat hoping this will reduce the total cooking time. Go slow and low and you will be rewarded with a wonderful rice pudding.
• In the beginning, be sure to stir the mixture every 10 minutes or so to prevent the milk and rice from scorching.
• During the last 10 minutes, stay close to the pot and keep stirring every few minutes to prevent your rice pudding from sticking to the bottom of the pot.
• Arborio rice will provide you with the best texture.
• This rice pudding will firm up once it has been chilled. It can easily be returned to its creamy state by adding a few tablespoons of milk, stirring and slightly heating the mixture.

Can you make rice pudding with cooked rice? Yes, but the end product will not be as creamy or as tasty when comparing it to a rice pudding made from scratch.

Do you refrigerate rice pudding? Yes, once it has cooled down, refrigerate in an air tight container. Consume within 5 days.

Can you freeze rice pudding? Yes, use a freezer friendly container, label and use within a 3 month period.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

*recipe lightly adapted from Homemakers' Magazine

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 167mg | Potassium: 227mg | Sugar: 16g | Vitamin A: 5.3% | Calcium: 18.4% | Iron: 4.2%

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