Description
This Classic Rice Pudding combines creamy Arborio rice, whole milk, and sugar to create a comforting, indulgent dessert. Flavored with cinnamon and vanilla, and optionally enhanced with raisins, this easy-to-make recipe is perfect for a cozy treat on cold nights or a sweet addition to your holiday menu.
Ingredients
- 4½ cups whole milk
- 1½ cups water
- ¾ cup granulated sugar
- 1 cinnamon stick (3 to 4 inches long)
- 1 cup Arborio rice (or Bomba rice)
- 1 teaspoon vanilla bean paste or vanilla extract
- ⅔ cup golden raisins (optional)
Instructions
1. Combine Ingredients:
- In a heavy-bottomed, 3-quart saucepan, combine the milk, water, sugar, cinnamon stick, and rice. Stir to combine.
2. Cook the Mixture:
- Bring to an intense simmer (just below boiling) over medium-high heat, stirring often.
- Reduce the heat to medium-low to maintain a steady simmer. Continue cooking and stirring often for 35 to 45 minutes until the rice is tender. The mixture should have the consistency of thin oatmeal, though it will thicken as it cools.
3. Add Flavorings:
- Remove from heat and discard the cinnamon stick.
- Stir in the vanilla bean paste (or vanilla extract) and raisins (if using).
4. Serve:
- Spoon the rice pudding into ramekins or a large serving dish.
- Let the pudding cool slightly, or refrigerate until ready to serve (up to one day in advance).
- Top with freshly grated or ground cinnamon just before serving. The pudding can be enjoyed warm or chilled.
Notes
- Raisin Alternatives: Swap raisins for dried cranberries, chopped dried apricots, or other dried fruits for a unique twist.
- Spice It Up: Add a pinch of nutmeg or cardamom for added warmth alongside the cinnamon.
- Citrus Zest: Stir in a teaspoon of lemon or orange zest to brighten the flavor.
