Ultimate Creamy Rice Pudding

Follow our step-by-step guide on how to make Ultimate Creamy Rice Pudding.

1. Step 1

   Start by pouring 2 quarts of whole milk into a large saucepan. Add 1 cup of Arborio rice, 3/4 cup of white sugar, 2 tablespoons of unsalted butter, and 1/4 teaspoon of salt. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once it reaches a boil, reduce the heat to low and let it simmer uncovered. Stir frequently for about 1 hour, or until the rice is incredibly tender and the mixture has thickened to a creamy consistency. Remove the saucepan from the heat and let it cool slightly.

2. Step 2

   In a separate bowl, beat 2 eggs until they are well combined. Gradually add about 1 cup of the warm rice mixture to the eggs, stirring constantly. This step is crucial to temper the eggs and prevent them from scrambling. Add the hot rice mixture in small increments, about 1/4 cup at a time, until the egg mixture is warmed through. Then, pour the egg mixture back into the saucepan with the remaining rice pudding. Stir in 1 cup of heavy cream and 1 teaspoon of vanilla extract, mixing until everything is well incorporated and smooth.

3. Step 3

   Transfer the creamy rice pudding into a 3-quart dish. For a finishing touch, sprinkle 1 teaspoon of ground cinnamon over the top. Allow the pudding to cool at room temperature for a bit, then cover it and refrigerate for at least 4 hours, or until it's chilled and set. This waiting period allows the flavors to meld beautifully, making each bite a delightful experience.