Arborio Rice Pudding (Creamy Stovetop Recipe)

This homemade Arborio rice pudding recipe is a delicious and comforting dessert, perfect for the winter months. It has a classic flavor and creamy texture made with simple ingredients.

Course Dessert

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 495kcal

Author Rebecca Taig

Ingredients

2½ cups (600ml) whole milk
2 cups (480ml) heavy cream
¾ cup (135g) arborio rice
¼ cup (60g) maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
pinch salt
½ cup raisins, (optional)

Instructions

Stir together the ingredients. In a large saucepan, whisk the milk, heavy cream, uncooked rice, and maple syrup together. Heat this mixture over medium-high heat, whisking frequently, until it reaches a simmer. Do not let it come to a full boil.
Simmer the rice pudding on low heat. Once the pudding begins to simmer (you'll see small bubbles), immediately reduce the heat to maintain a low simmer. Partially cover the pot with the lid, leaving a slight gap for steam to vent. Cook for 30 minutes. Every few minutes, uncover and whisk thoroughly to prevent the rice from sticking. Watch it closely; if the pudding bubbles up vigorously, remove the lid and whisk it down.
Allow the pudding to thicken. After 30 minutes, remove the lid completely. Continue to simmer uncovered for 5 minutes, whisking continuously. Keep whisking until the rice is tender and the pudding begins to thicken. Remember, rice pudding thickens further as it cools; if it becomes too thick, just whisk in a little more milk. Once the desired texture is reached, remove the saucepan from the heat. Stir in the vanilla extract, cinnamon, salt, and raisins.
Serve. Let the rice pudding cool for a few minutes, then transfer to a serving dish and serve warm.

Notes

Dairy-Free Option

For a dairy-free option, replace the whole milk with an equal amount of unsweetened soy or almond milk, and the heavy cream with full-fat coconut milk (from a can).

Nutrition