This easy rice pudding recipe will have you coming back for seconds. It’s dreamy, creamy, comforting and delicious! Vanilla, cinnamon and nutmeg scented creamy pudding with big arborio rice grains.
Try throwing this little rice pudding recipe into the mix on colder, wetter days when all you want to do is sit under a blanket and read a book by the fire! Yes, those are the days I usually turn to soup or homemade bread (or both!) but rice pudding is my comfort food to the max.
So so many of you on instagram voted against my beloved rice pudding saying you did not like it which was both baffling and shocking because I thought most people loved it. But, apparently that is not the case. For all of you 45-percenters who fell under the love it rice pudding category, this recipe is for you!
A few things you need to know about this recipe:
- I base my rice pudding around arborio rice being cooked in dairy. Arborio rice is traditionally used for risotto, but fluffs up so nicely as it cooks in the milk and half and half. I found cooking the rice in the ‘pudding’ made a better finished product. If you don’t have arborio rice, you can use regular long grain white rice. Just reduce the milk and half & half by 1/2 cup each.
- I add in cinnamon and nutmeg because that to me is the epitome of delicious. If nutmeg is not your thing, just omit. No big deal.
- Don’t forget the salt! It makes a big difference. Also, using salted butter really makes a velvetty and yummy difference.
- I do not add raisins because GROSS, but if that is your thing, have at it. You are the master of your domain.
- I whisk in a beaten egg to help thicken the pudding. Be sure to remove the pudding from the heat and stir in the other ingredients before adding in the egg to help prevent scrambling. It’s all laid out in the directions below.
- I think that’s it!
Enjoy, my fellow rice pudding lovers!
Have a great day!
Rice Pudding Recipe
Dreamy, creamy, comforting and delicious, this easy rice pudding recipe will have you coming back for seconds! Vanilla, cinnamon and nutmeg scented creamy pudding with big arborio rice grains.
- 2 cups whole milk
- 1 1/2 cups half & half
- 1 cup arborio rice rinsed
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch of nutmeg optional
- 1 teaspoon vanilla
- 1 tablespoon butter
- 1 large egg beaten
- 5 tablespoons heavy whipping cream plus more as needed (see instructions below)
Stir milk, half & half, rice, sugar and salt together in a cold pot. Place over heat and bring to a simmer and reduce heat down to medium low to gently cook until rice is soft or cooked to your liking, about 30 minutes.
Remove from heat and whisk in cinnamon, nutmeg, vanilla and butter. Crack egg into separate dish and whisk into hot rice pudding quickly to thicken without cooking.
Stir in heavy whipping cream and serve warm.
As rice pudding cools and is refrigerated, it will start to thicken. If you'd like to serve it cold, stir in some extra cream or half and half to thin to the consistency you'd prefer.