- Prep time5 mins
- Cook time40 mins
- Servings6
- DifficultyMedium
- CategoryDessert
This is the dessert equivalent of a warm blanket. Short-grain rice slowly releases its starch into sweetened milk, turning thick and spoonable without any eggs or fuss. Real vanilla bean makes it taste like something from a French bistro; extract works fine too. Serve it warm on a cold evening.
Ingredients
- 3/4 cup (150 g) short-grain (arborio) rice
- 4 cups (950 ml) whole milk, plus more as needed
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
- Pinch of fine salt
- Ground cinnamon, to serve
Method
- Combine the rice, milk, sugar, salt and the vanilla seeds and pod in a heavy-bottomed saucepan.
- Bring to a gentle boil over medium heat, stirring to dissolve the sugar.
- Reduce to the lowest possible simmer and cook for 35 to 40 minutes, stirring every few minutes and scraping the bottom, until the rice is tender and the mixture is thick and creamy.
- Remove the vanilla pod. Stir in the cream and the vanilla extract if using.
- Rest for 10 minutes — the pudding thickens as it cools. Loosen with a splash of warm milk if it gets too thick.
- Serve warm or chilled, dusted generously with cinnamon.
Tips for success
- Low heat and frequent stirring are the whole recipe — rushing scorches the milk.
- Arborio rice gives the creamiest result, but any short-grain rice works.
- Top with roasted plums or a spoonful of jam to dress it up for guests.
Watch video tutorial
Prefer to watch it being made? This from YouTube walkthrough covers the same vanilla bean rice pudding with cinnamon step by step — the spoken narration doubles as an audio tutorial.