Ingredients
2 cups already cooked Arborio rice
4 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Optional garnish (e.g., cinnamon, nutmeg, fresh berries, raisins)
Instructions
Heat 1 teaspoon of milk in a large saucepan. Add 2 cups of already cooked Arborio rice and stir to warm and loosen grains.
Add remaining 3.9 cups of whole milk, 1/2 cup granulated sugar, and 1/4 teaspoon salt to the pot.
Bring to a gentle simmer over medium heat, stirring occasionally.
Reduce heat to low and simmer for 35-45 minutes until mixture thickens (rice should break down slightly). Stir frequently to avoid sticking.
Once thickened, stir in 1 teaspoon pure vanilla extract.
Let the pudding cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Serve chilled, optionally garnished with cinnamon, nutmeg, berries, or raisins.
Notes
Use cooled leftover rice for best results
Brown sugar substitutes add depth
For vegan version, use plant-based milk (e.g., oat or coconut milk)
Rice pudding thicken when chilled, so refrigerate for optimal texture.
Shelf life: 4-5 days refrigerated in airtight container.
- Prep Time: 5
- Cook Time: 40
- Category: Dessert
- Method: Simmering
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (~1 1/2 cups)
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 30mg