📝 About This Recipe
This soul-warming classic is the epitome of comfort, transforming humble grains of rice into a luxurious, custard-like masterpiece. Inspired by traditional European hearth cooking, this recipe relies on a slow-simmering process that coaxes out natural starches for a velvety texture without the need for heavy thickeners. Infused with aromatic vanilla and finished with a generous dusting of warm cinnamon, it’s a nostalgic embrace in a bowl.
🥗 Ingredients
The Rice Base
- 3/4 cup Arborio or Short-Grain White Rice (rinsed until water runs clear)
- 1 1/2 cups Water (for the initial par-boil)
- 1/4 teaspoon Kosher Salt
The Creamy Liaison
- 4 cups Whole Milk (full fat is essential for creaminess)
- 1/2 cup Heavy Cream (added at the end for richness)
- 1/2 cup Granulated Sugar (adjust slightly for desired sweetness)
- 2 teaspoons Vanilla Bean Paste (or one whole vanilla bean, split)
- 2 tablespoons Unsalted Butter (cold, cut into cubes)
Aromatics and Garnish
- 1 piece Cinnamon Stick (3-inch stick)
- 1 teaspoon Ground Ceylon Cinnamon (for dusting)
- 1 pinch Nutmeg (freshly grated)
- 1/4 cup Golden Raisins (optional, soaked in warm water)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan or Dutch oven, combine the rinsed rice, 1 1/2 cups of water, and salt.
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2
Bring the mixture to a boil over medium-high heat, then immediately reduce to a low simmer. Cover and cook for 10 minutes until the water is mostly absorbed but the rice is still firm.
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3
Uncover the pot and pour in the 4 cups of whole milk and the granulated sugar. Stir well to ensure no rice is sticking to the bottom.
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4
Add the cinnamon stick and the vanilla bean paste (or the split vanilla bean) to the milk mixture.
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5
Bring the mixture back to a very gentle simmer over medium heat. Do not let it reach a rolling boil, as this can scorch the milk.
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6
Reduce the heat to low. Cook uncovered for 30 to 40 minutes, stirring frequently with a wooden spoon—especially across the bottom and corners of the pot.
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7
Watch for the visual cue: the pudding is ready when the rice is very tender and the liquid has thickened to the consistency of a heavy cream or loose yogurt.
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8
Remove the pot from the heat. Discard the cinnamon stick and the vanilla bean pod if using.
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9
Stir in the heavy cream and the cold butter cubes. This 'monter au beurre' technique adds a professional glossy finish and incredible mouthfeel.
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10
If using raisins, drain them and fold them into the pudding now along with a tiny pinch of freshly grated nutmeg.
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11
Let the pudding rest in the pot for 5-10 minutes. It will continue to thicken significantly as it cools.
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12
Spoon the warm pudding into individual bowls and finish with a generous dusting of ground cinnamon through a fine-mesh sieve for an elegant look.
💡 Chef's Tips
Use Arborio or Carnaroli rice; the high starch content is what creates that signature silkiness without using cornstarch. Stirring is your best friend—it agitates the rice to release starch and prevents the milk from burning on the bottom. If the pudding becomes too thick after cooling, simply stir in a splash of warm milk to loosen it back to your preferred consistency. Avoid using skim or 2% milk; the fat content in whole milk is necessary to carry the flavors of vanilla and cinnamon. For a deeper flavor, toast the dry rice in the butter for 2 minutes before adding the water in step 1.
🍽️ Serving Suggestions
Serve warm with a dollop of lightly sweetened whipped cream and a crisp ginger snap cookie. Pair with a glass of chilled Tawny Port or a warm Chai Latte for the ultimate evening treat. Top with macerated berries or a spoonful of apricot jam for a bright, acidic contrast. Add a sprinkle of toasted slivered almonds or pistachios for a necessary crunch. For a holiday twist, serve with a drizzle of salted caramel sauce.