Rice Pudding
A classic, comforting rice pudding made with creamy Arborio rice simmered in milk, flavored with cinnamon and vanilla. It is finished with a tempered egg mixture to create a rich and velvety texture.
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🍳 Cooking Flow
Whisk egg with a splash of milk and set aside. → Combine remaining milk, Arborio rice, cinnamon stick, sugar, vanilla, and water in a pot. → Bring to a boil, then reduce heat and simmer for 30-40 minutes until rice is tender. → Temper the egg mixture with hot pudding liquid, stir back into the pot, and let cool while stirring. → Adjust consistency with milk if needed and serve dusted with ground cinnamon.
Cooking Steps
Brief Cooking Order
Whisk egg with a splash of milk and set aside. → Combine remaining milk, Arborio rice, cinnamon stick, sugar, vanilla, and water in a pot. → Bring to a boil, then reduce heat and simmer for 30-40 minutes until rice is tender. → Temper the egg mixture with hot pudding liquid, stir back into the pot, and let cool while stirring. → Adjust consistency with milk if needed and serve dusted with ground cinnamon.
Introduction
A classic, comforting rice pudding made with creamy Arborio rice simmered in milk, flavored with cinnamon and vanilla. It is finished with a tempered egg mixture to create a rich and velvety texture.
Step 1
In a small mixing bowl, whisk together 1 egg with a splash of milk until combined, then set aside.
Step 2
In a pot, combine the remaining milk, Arborio rice, cinnamon stick, sugar, vanilla extract, and water. Stir the mixture well.
Step 3
Place the pot over high heat and bring it to a boil, watching closely so it does not boil over.
Step 4
Once the liquid rises and comes to a boil, lower the heat to maintain a gentle rolling simmer for about 30 to 40 minutes, until the rice is completely tender.
Step 5
Temper the egg mixture by ladling a small amount of hot rice pudding liquid into the whisked egg while stirring constantly.
Ingredients List
Important Notes
Arborio rice is recommended because its high starch content yields a creamier texture.
Stay by the stove while bringing the milk mixture to a boil, as it expands rapidly and can easily boil over.
It is better to slightly overcook the rice than to undercook it, ensuring a soft, melt-in-the-mouth texture.
Stir continuously while cooling to prevent a thick skin or film from forming on the surface.
If the pudding thickens up too much after chilling, gently whisk in a splash of milk to loosen it to your preferred consistency.
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