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Rice Pudding Recipe

45 minutes. Cook
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Rice pudding, with its comforting warmth and rich, creamy texture, is a dessert that transcends time and culture. Its origins can be traced back to ancient civilizations like Egypt and Greece, making it one of the oldest desserts known to humanity. Over centuries, it has evolved into countless variations around the world. In this article, we’ll explore a classic and timeless recipe for creamy rice pudding, a treat that has been cherished for generations.


1. Rinse and Prepare Rice:

  • Begin by rinsing the Arborio rice under cold water until the water runs clear. This removes excess starch, preventing the pudding from becoming overly sticky. Drain the rice thoroughly.

2. Simmer the Rice:

  • In a medium-sized saucepan, combine the rinsed rice and milk. If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the bean to the saucepan. Alternatively, use pure vanilla extract if you prefer.

3. Sweeten the Pot:

  • Stir in the granulated sugar, ground cinnamon, and a pinch of salt. These ingredients will infuse the rice and milk with delightful flavors.

4. Gentle Heat:

  • Place the saucepan over medium heat. Stir continuously to prevent the rice from sticking to the bottom of the pan. Keep a watchful eye on it; you want the milk to heat gradually, not boil.

5. Cook Until Tender:

  • Allow the rice to simmer for approximately 30-40 minutes, or until it becomes tender and absorbs most of the milk. Stir frequently to ensure even cooking.

6. Temper the Eggs:

  • In a separate mixing bowl, whisk the egg yolks until they are well beaten. This step is crucial for adding creaminess to the rice pudding.

7. Slowly Add Eggs:

  • Once the rice is tender and the mixture is hot (but not boiling), slowly ladle about a cup of the hot rice mixture into the beaten egg yolks, whisking vigorously. This process is known as tempering and prevents the eggs from curdling when added to the hot mixture.

8. Combine Egg Mixture:

  • Pour the tempered egg mixture back into the saucepan with the rice pudding. Stir well to incorporate. Continue to cook for an additional 5-10 minutes, or until the pudding thickens further. Be cautious not to let it boil; a gentle simmer is ideal.

9. Optional Raisins:

  • If you desire, add the raisins at this point. They will plump up beautifully in the creamy rice pudding.

10. Remove from Heat:

  • Once the pudding reaches your desired consistency (it will thicken a bit more as it cools), remove it from the heat. Remember that it will continue to thicken as it cools.

11. Cool and Serve:

  • Allow the rice pudding to cool slightly before serving. You can enjoy it warm or chill it in the refrigerator for a few hours for a refreshing cold treat.

12. Garnish and Serve:

  • Just before serving, sprinkle a dash of ground nutmeg over the top for a classic touch. Fresh berries also make a delightful garnish if you wish to add a burst of color and flavor.


Rice pudding is a dessert that has stood the test of time, cherished by people around the world for its simplicity and comforting qualities. This creamy rice pudding recipe preserves the essence of this timeless treat while allowing for a personal touch with optional garnishes. Whether served warm or cold, it’s a dessert that can evoke nostalgia and create new memories alike. So, embrace the heritage of this classic dessert and savor a bowl of creamy, sweet rice pudding.


prep time
10 minutes.
cooking time
45 minutes.
total time
55 minutes.


  • Medium-sized saucepan

  • Wooden spoon

  • Whisk

  • Knife (if using a vanilla bean)

  • Mixing bowl

  • Serving dishes or ramekins


  • 1/2 cup Arborio rice (short-grain rice)

  • 4 cups whole milk

  • 1/2 cup granulated sugar

  • 1 vanilla bean or 1 teaspoon pure vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 2 large egg yolks

  • 1/2 cup raisins (optional)

  • Ground nutmeg for garnish (optional)

  • Fresh berries for garnish (optional)


Rinse and prepare rice.
Simmer rice with milk and flavorings.
Temper and combine with eggs.
Cool, garnish, and serve.
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