I’ve eaten enough mediocre rice pudding to know when a recipe is a game-changer. This isn’t just good, it’s the creamiest rice pudding you’ll ever make, and I’ll fight anyone who says otherwise. Picture this: velvety, dreamy, with just the right amount of cinnamon hug.
No sad, soupy mess here. Just pure comfort in a bowl. If your grandma had a TikTok, she’d be dueting this recipe.
Trust me, your spoon will thank you.
Ever had rice pudding that tastes like it was made by someone who’s never tasted joy? Yeah, we’re not doing that. This version is like a cozy blanket for your taste buds.
The secret? Cooking the rice low and slow until it practically dissolves into the cream. Add a dash of vanilla and a pinch of salt to balance the sweetness, because life’s too short for bland desserts.
Nostalgic? Absolutely. Underrated?
Criminally so.
Table of Contents
Ingredients
Gather these pantry heroes. No unicorn tears required, just stuff you probably already own (unless you’re that person who doesn’t keep cinnamon in their spice rack, fix that).
- 1 cup Arborio rice (short-grain works too, but Arborio’s the MVP here)
- 4 cups whole milk (don’t @ me with skim, this is dessert, not a diet plan)
- 1/2 cup heavy cream (because we’re adults)
- 1/3 cup sugar (or more if you have a sweet tooth, no judgment)
- 1 tsp vanilla extract (the real stuff, not that “imitation” nonsense)
- 1/2 tsp cinnamon (plus extra for dramatic sprinkling)
- Pinch of salt (to make the flavors pop like confetti)
Step-by-Step Instructions
- Rinse the rice. Unless you enjoy gluey pudding, give it a quick cold-water bath to wash off excess starch.
- Simmer the rice and milk. Combine them in a pot, bring to a gentle boil, then lower the heat. Stir occasionally so the bottom doesn’t stage a rebellion.
- Add the heavy cream and sugar. Once the rice is tender (about 25 minutes), pour in the cream and sugar.
Stir like you mean it.
- Finish with vanilla and cinnamon. Off the heat, mix in the vanilla and cinnamon. Taste and adjust—this is your pudding, after all.
- Let it rest. Cover and wait 10 minutes. Patience is a virtue, especially when it leads to creaminess.
Storage Instructions
Leftovers?
Ha. Good one. But if you somehow resist eating it all:
Fridge: Store in an airtight container for up to 3 days.
The texture thickens—just stir in a splash of milk when reheating.
Freezer: Not ideal, but possible. Freeze in portions for up to 1 month. Thaw in the fridge overnight and reheat gently.
Pro tip: Double the batch and stash half for emergencies (like Mondays).
Why You’ll Love This Creamiest Rice Pudding
- It’s foolproof. No fancy techniques—just stirring and savoring.
- Kid-approved. Even picky eaters can’t resist this creamy magic.
- Meal-prep friendly. Breakfast, dessert, midnight snack—it’s always the right time.
Common Mistakes to Avoid
- Using long-grain rice. It won’t get as creamy.
Arborio or bust.
- Rushing the simmer. Low and slow wins the race. Impatience gets you lumpy pudding.
- Skipping the salt. Without it, your pudding will taste like sweet regret.
Alternatives and Variations
Want to mix it up? Here’s how:
- Vegan: Swap milk for coconut milk and cream for cashew cream.
Use maple syrup instead of sugar.
- Lighter: Use half milk, half almond milk. Reduce sugar by half—it’ll still taste great.
- Extra fancy: Top with caramelized bananas or a drizzle of homemade salted caramel.
FAQs
Can I freeze this?
Technically yes, but the texture changes. It’s best fresh or refrigerated for a few days.
What’s the best substitute for Arborio rice?
Short-grain rice like sushi rice works, but Arborio’s starchiness makes it the creamiest rice pudding champion.
How long does it stay fresh?
3 days in the fridge.
After that, it’s more science experiment than dessert.
Is this kid-friendly?
Absolutely. My niece calls it “cinnamon clouds.” Case closed.
Can I prep it ahead of time?
Yes! Make it the night before and reheat with a little extra milk to loosen it up.
Final Thoughts
This creamiest rice pudding is the edible equivalent of a hug.
It’s simple, comforting, and guaranteed to make you look like a kitchen wizard. Make it, share it, or hoard it—I won’t tell. Drop a comment if you try it (or if you need someone to defend your pudding choices).
Now go forth and stir with confidence.