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Classic Creamy Rice Pudding

This classic rice pudding transforms humble pantry staples into a dessert that feels like a warm hug, with tender grains suspended in silky sweetness and just enough spice to make things interesting. The slow simmer coaxes out the rice's natural starch, creating a luxurious texture without any fancy techniques or hard-to-find ingredients.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3/4 cup white short-grain rice such as Arborio or sushi rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • Ground nutmeg for garnish optional

Equipment

  • Heavy-bottomed medium saucepan (3-quart capacity)
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Fine-mesh strainer (optional, for rinsing rice)
  • Serving bowls or ramekins
  • Whisk

Method
 

  1. Place the rice in a fine-mesh strainer and rinse under cold water for about 30 seconds, swirling it around with your hand. Shake off the excess water and set the rice aside.
  2. Combine the rinsed rice, milk, sugar, and salt in your heavy-bottomed saucepan over medium heat. Stir gently to dissolve the sugar and prevent the rice from settling and sticking to the bottom.
  3. Bring the mixture to a gentle simmer, watching carefully because milk can boil over quickly if you're not paying attention.
  4. Reduce the heat to low and let the rice simmer gently, uncovered, for 35 to 40 minutes. Stir every 5 to 7 minutes to prevent sticking and ensure even cooking. The rice should absorb most of the liquid and become tender, while the mixture thickens noticeably.
  5. In a small bowl, whisk the egg yolks until smooth and slightly pale. Slowly drizzle about 1/2 cup of the hot rice mixture into the yolks while whisking constantly to temper them.
  6. Pour the tempered egg mixture back into the saucepan with the rice, stirring constantly. Continue cooking over low heat for another 3 to 4 minutes, stirring continuously until the pudding thickens noticeably.
  7. Remove the pan from the heat and stir in the butter, vanilla extract, and cinnamon until the butter melts completely.
  8. Fold in the heavy cream gently but thoroughly.
  9. Transfer the rice pudding to individual serving bowls or one large serving dish. If you prefer to prevent a skin from forming on top, press plastic wrap directly onto the surface of the pudding.
  10. Let it cool at room temperature for 20 minutes, then refrigerate if you prefer it cold, or serve it warm right away. Sprinkle a pinch of ground nutmeg or extra cinnamon on top just before serving.

Notes

Stir the pudding occasionally during the first 15 minutes of cooling to release steam and prevent a thick skin from forming on top. The pudding thickens considerably as it cools. Store in an airtight container in the refrigerator for up to 5 days. The flavors deepen and improve after 24 hours in the fridge.