Rice pudding

By • July 31, 2014 0 Comments

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: As easy as 1,2,3 and as creamy as it can be. One of my Sara Careys favorite recipies.cristina


Serves 6

  • 1 cup arborio rice
  • 1/2 cup sugar
  • 1/4 teaspoon coarse salt
  • 43/4 cup whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup heavy cream
  • ground cinnamon
  1. n a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
  2. Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

More Great Recipes: Rice & Grains|Desserts