Rice pudding

July 31, 2014
1 Ratings
  • Serves 6
Author Notes

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

What You'll Need
  • 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.

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