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Rice Pudding

Name: Rice Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 to 8 servings
Ingredients: 4 cups (1 litre) milk; 1/2 cup (125 ml) Arborio rice or other short-grain rice; 1/3 cup (75 ml) sugar; 2 teaspoons (10 ml) cornstarch; 3/4 cup (180 ml) 35% cream; 1 teaspoon (5 ml) vanilla extract

5 stars (63) Rate this recipe

Preparation: 10 MIN
Cooking: 40 MIN
Cooling: 4 H
Makes: 6 to 8 servings

Ingredients
Preparation

Ingredients

4 cups (1 litre) milk
1/2 cup (125 ml) Arborio rice or other short-grain rice
1/3 cup (75 ml) sugar
2 teaspoons (10 ml) cornstarch
3/4 cup (180 ml) 35% cream
1 teaspoon (5 ml) vanilla extract

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Preparation

In a large saucepan, gently bring the milk and rice to a boil. Cover and simmer over low heat for about 30 minutes or until the rice is tender.
Meanwhile, in a bowl, combine the sugar and cornstarch. Add the cream and combine with a whisk. Pour in the mixture of cooked rice and bring to a boil, stirring constantly. Simmer for 1 minute. Add the vanilla.
Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled. Stir before serving.

Note

You can also add half a vanilla bean when cooking the rice and/or raisins at the end of cooking.

Comments

Carolyne M.

5 stars August 13th, 2020

Reduced sugar to 3 Tbsp and switched 35% to 10% cream (it is what I had) and it was FABULOUS nonetheless! Though, as usual, I baked the milk in the bottom of my pan, so now I'm trying the slow-cooker version. :)
Rola Y.

April 16th, 2020

Do you wash and drain the rice ?
Ricardocuisine
April 16th, 2020

Hi Rola, for that recipe, it's not necessary, we need the starch to thicken the milk. Have a nice day!