Name: Creamy Dreamy Rice Pudding: A Comforting Classic with a Twist
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 200 g Arborio rice; 1 L Whole milk; 250 ml Heavy cream; 100 g Granulated sugar; 2 tsp Vanilla bean; 2 Large eggs; 1/4 tsp Salt; 1 Cinnamon stick; 1 Zest of 1 orange; 50 g Raisins

I can still smell the sweet aroma of cinnamon and vanilla wafting through my grandmother’s kitchen as she stirred a pot of rice pudding on the stove.

Why This Recipe Is Special

This rice pudding recipe holds a special place in my heart. It’s been passed down through generations in my family, evolving slightly with each new cook who adds their own touch. What makes this version unique is the perfect balance of creamy texture and subtle flavors.

The first spoonful transports me back to cozy Sunday afternoons at my grandma’s house. The warm, velvety pudding coats your tongue, while the tender rice grains provide a gentle bite. The sweet vanilla and aromatic cinnamon create a comforting aroma that fills the kitchen and makes your mouth water before you even taste it.

I’ve tweaked the recipe to use arborio rice, which gives an extra creamy texture thanks to its high starch content. I’ve also added a hint of orange zest for a bright, citrusy note that complements the richness of the pudding.

This dessert isn’t just delicious; it’s also quite nutritious. Rice provides carbohydrates for energy, while milk adds protein and calcium. It’s a great option for those with gluten sensitivities, and you can easily adapt it for dairy-free diets too.

Ingredients

Here’s what you’ll need to whip up this comforting dessert:

200g arborio rice
1L whole milk
250ml heavy cream
100g granulated sugar
1 vanilla bean (or 2 tsp vanilla extract)
2 large eggs
1/4 tsp salt
1 cinnamon stick
Zest of 1 orange
50g raisins (optional)

Equipment Needed:

Large, heavy-bottomed saucepan
Wooden spoon
Measuring cups and spoons
Sharp knife
Cutting board
Whisk
Small bowl
Fine grater or zester

Step-by-Step Instructions

Prepare the rice and dairy base (5 minutes) In a large, heavy-bottomed saucepan, combine the arborio rice, whole milk, and heavy cream. The mixture might look a bit watery at first, but don’t worry – the rice will absorb the liquid as it cooks.

Add flavoring ingredients (2 minutes) If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the pan. If using vanilla extract, we’ll add it later. Drop in the cinnamon stick and add the orange zest. The kitchen will start smelling amazing!

Begin cooking (25-30 minutes) Place the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce the heat to low. Cook, stirring frequently, for about 25-30 minutes. You’ll notice the mixture starting to thicken as the rice absorbs the liquid.

Check rice for doneness (5 minutes) After about 25 minutes, start testing the rice. It should be tender but still have a slight bite to it. The pudding will continue to thicken as it cools, so don’t worry if it seems a bit loose at this stage.

Prepare the egg mixture (3 minutes) In a small bowl, whisk together the eggs, sugar, and salt until well combined. This mixture will help thicken the pudding and give it a rich, custard-like texture.

Temper the eggs (5 minutes) Here’s where we need to be careful. We don’t want scrambled eggs in our pudding! Slowly add about a cup of the hot rice mixture to the egg mixture, whisking constantly. This process, called tempering, gradually raises the temperature of the eggs so they don’t cook when added to the hot pudding.

Combine and finish cooking (5-10 minutes) Pour the tempered egg mixture back into the pan with the rice, stirring constantly. Cook for another 5-10 minutes, stirring frequently, until the pudding has thickened to your liking. Remember, it will continue to thicken as it cools.

Add final touches (2 minutes) Remove the pan from the heat. Fish out the vanilla bean pod and cinnamon stick. If you’re using vanilla extract instead of a vanilla bean, stir it in now. Add the raisins if you’re using them.

Cool and serve (30 minutes to 2 hours) Pour the pudding into a large bowl or individual serving dishes. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool to room temperature (about 30 minutes) before serving, or chill in the refrigerator for at least 2 hours if you prefer it cold.

Notes and Variations

This recipe is wonderfully versatile. Here are some ways you can mix it up:

Dairy-free option: Substitute the milk and cream with your favorite non-dairy alternatives. Coconut milk works particularly well and adds a tropical twist.
Fruit variations: Instead of raisins, try dried cranberries, chopped dried apricots, or fresh berries.
Nutty crunch: Stir in some toasted almonds, pecans, or pistachios just before serving.
Chocolate lover’s dream: Add 50g of chopped dark chocolate when you remove the pudding from the heat. The residual heat will melt it into the pudding.

Storage and Reheating

Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm gently on the stovetop or in the microwave, stirring frequently.

Scaling the Recipe

This recipe easily scales up or down. Just maintain the same ratios of ingredients. For a smaller batch, halve all ingredients. For a larger crowd, double them. Cooking times may vary slightly, so keep an eye on the texture as you go.

Tips and Tricks

I’ve made this pudding more times than I can count, and I’ve picked up a few tricks along the way:

Rice selection: Arborio rice isn’t just for risotto! Its high starch content makes for an extra creamy pudding. If you can’t find arborio, any short-grain rice will work.
Stirring technique: Use a wooden spoon and stir in a figure-eight pattern. This helps prevent the rice from sticking to the bottom of the pan and ensures even cooking.
Temperature control: Low and slow is the way to go. If the heat’s too high, the milk can scorch and the rice might not cook evenly.
Customizing consistency: Like your pudding thicker? Cook it a bit longer. Prefer it looser? Add a splash more milk at the end of cooking.
Flavor infusion: For an extra flavor boost, steep the cinnamon stick and vanilla bean in the milk and cream for an hour before cooking. Just remember to reheat the mixture before adding the rice.
Egg tempering: If you’re nervous about tempering the eggs, you can skip this step entirely. The pudding won’t be quite as rich, but it’ll still be delicious.
Preventing skin formation: If you don’t like pudding skin, press plastic wrap directly onto the surface of the pudding as it cools.
Quick cool-down: Need to cool your pudding quickly? Pour it into a shallow dish and place it in an ice bath, stirring occasionally.

Serving Suggestions

Rice pudding is delightful on its own, but here are some ways to dress it up:

Fruit compote: Top with a spoonful of warm berry compote for a fruity contrast.
Caramel drizzle: A drizzle of salted caramel sauce takes this pudding to new heights.
Spice it up: Sprinkle with ground cinnamon, nutmeg, or cardamom for an extra flavor kick.
Crunchy topping: A sprinkle of granola or toasted coconut adds wonderful texture.

Beverage Pairings

A cup of strong black coffee balances the sweetness of the pudding perfectly.
For a cozy evening treat, pair with a glass of sweet dessert wine like Sauternes or Moscato d’Asti.
Kids will love it with a glass of cold milk.

Presentation Ideas

For a simple yet elegant presentation, serve the pudding in clear glass bowls to show off its creamy texture. Top with a sprinkle of cinnamon and a few plump raisins. For a dinner party, try layering the pudding with fruit compote in tall glasses for a striking parfait-style dessert.

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