Rice Pudding
This post may contain affiliate links. Read my full disclosure policy. Think of this as rice pudding all grown up—ultra-creamy from arborio rice, brightened with orange and cinnamon, and finished with a swirl of crème fraîche. If you’re searching for the best rice pudding recipe, look no further—this is the one! The recipe comes from my friend Lisa Kolb Ruland, the talented pastry chef behind the popular recipe blog, Unpeeled. Lisa’s recipes are simply fantastic (try her sugar-crusted pecan shortbread and French fruit tart if you haven’t already). What makes this rice pudding recipe special is the use of arborio rice, a short-grain rice that’s typically used in risotto. With its high starch content, arborio rice creates a velvety, rich texture without the need for eggs. Lisa also folds in a generous dollop of crème fraîche (or sour cream) at the end to give the pudding an extra layer of creaminess and a subtle tangy flavor that balances out the sweetness. Finally, to gild the lily, Lisa infuses golden raisins with orange liqueur and cinnamon, and stirs them into the pudding just before serving. This adds yet another special touch to this comforting dessert. “I’d been looking for a creamy rice pudding recipe forever—finally found it! We’re supposed to have it tonight, but I keep stealing bites out of the refrigerator! 😆” What You’ll Need To Make Rice Pudding Milk, sugar & vanilla extract: The base of the pudding, this trio creates a sweet, creamy custard that’s gently infused with warm vanilla flavor. Whole or 2% milk will work; I don’t recommend fat-free milk. Arborio rice: Arborio rice releases starch as it cooks and stays slightly firm in the center, giving the pudding its signature thickness and texture. Golden raisins, orange liqueur/juice, orange zest & cinnamon: Add pops of juicy sweetness, warm spice, and bright citrus flavor that runs through each bite. Crème fraîche or sour cream: Stirred in at the end for a creamy, tangy finish that balances the richness. Jump to the printable recipe for precise measurements Milk, sugar & vanilla extract: The base of the pudding, this trio creates a sweet, creamy custard that’s gently infused with warm vanilla flavor. Whole or 2% milk will work; I don’t recommend fat-free milk. Arborio rice: Arborio rice releases starch as it cooks and stays slightly firm in the center, giving the pudding its signature thickness and texture. Golden raisins, orange liqueur/juice, orange zest & cinnamon: Add pops of juicy sweetness, warm spice, and bright citrus flavor that runs through each bite. Crème fraîche or sour cream: Stirred in at the end for a creamy, tangy finish that balances the richness. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Start the pudding base. In a large saucepan on the stovetop, combine the milk, sugar, vanilla, and salt. (If you have a heavy-bottomed saucepan, use that as it helps prevent scorching.) Bring to a boil, watching closely so it doesn’t overflow. Stir in the rice and let the mixture boil gently for 1 minute. Step 2: Simmer until creamy. Reduce the heat to a low simmer and cook for 40 to 50 minutes, stirring occasionally at first and more frequently toward the end. Be sure to scrape the bottom of the pan as you stir to prevent sticking. The pudding is ready when the rice is tender and the mixture has a thick, creamy texture. Pro Tip: Be patient—don’t be tempted to crank the heat to speed things up—the slow simmer gives the rice time to release its starch and helps develop that classic pudding texture. Step 3: Let it cool. Pour the pudding into a bowl and stir now and then as it cools to room temperature. (If a skin forms on top while it cools, just give it a good stir—it’ll smooth right out.) To cool it faster, place the bowl over an ice bath or set it on a bag of frozen vegetables. Step 4: Prep the raisins. In a small saucepan, combine the raisins, orange liqueur (or juice), and cinnamon. Add just enough water to cover, then bring the liquid to a boil and immediately remove from the heat. Step 5: Steep and drain. Let the raisins steep for about 15 minutes, then drain and set aside. If you’d like, you can do this step ahead and keep the plumped raisins in the fridge for a day or two—just let them come to room temp before mixing in. Step 6: Add mix-ins. Whisk the crème fraîche (or sour cream) briefly until light and fluffy. Gently fold it into the cooled pudding along with the raisins and orange zest, if using. Step 7: Serve or store. Enjoy the pudding at room temperature, or store in an airtight container in the fridge for up to 2 days if making ahead. To serve, spoon the rice pudding into serving bowls. Top with a small sprinkle of cinnamon and some additional orange zest, if desired. Pro Tip: If the pudding thickens too much in the fridge, just stir in a splash of milk to loosen it up before serving. Additional Pro-Tips for perfect rice pudding Freezing rice pudding isn’t recommended. The rice can turn a bit grainy and the texture might lose that creamy, luscious feel. Stick with arborio rice over other varieties; its high starch content is what gives the pudding that silky, rich consistency. There’s plenty of room to play: swap out the raisins for chopped dried apricots or currants, add a handful of toasted pecans or almonds, or try a dusting of nutmeg or cocoa powder instead of cinnamon on top. Freezing rice pudding isn’t recommended. The rice can turn a bit grainy and the texture might lose that creamy, luscious feel. Stick with arborio rice over other varieties; its high starch content is what gives the pudding that silky, rich consistency. There’s plenty of room to play: swap out the raisins for chopped dried apricots or currants, add a handful of toasted pecans or almonds, or try a dusting of nutmeg or cocoa powder instead of cinnamon on top. More Classic Desserts You May Like RecipeComments (23)Add Comment Recipe Comments (23) Add Comment Ingredients For the Rice Pudding 5 cups milk (whole or 2%) ½ cup plus 2 tablespoons sugar 1 tablespoon pure vanilla extract ¼ teaspoon salt ¾ cup arborio rice 5 cups milk (whole or 2%) ½ cup plus 2 tablespoons sugar 1 tablespoon pure vanilla extract ¼ teaspoon salt ¾ cup arborio rice For the Steeped Raisins ½ cup golden raisins 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau, or orange juice ⅛ teaspoon cinnamon, plus more for serving ½ cup golden raisins 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau, or orange juice ⅛ teaspoon cinnamon, plus more for serving For Finishing & Serving ¾ cup crème fraîche or sour cream ½ teaspoon orange zest, from 1 orange (optional) ¾ cup crème fraîche or sour cream ½ teaspoon orange zest, from 1 orange (optional) Instructions In a large saucepan, bring the milk, sugar, vanilla, and salt to a boil. (Watch carefully so it doesn't overflow!) Add the rice. Stir, and boil gently for one minute. Reduce the heat to a low simmer and cook for 40 to 50 minutes, stirring occasionally, until thickened and creamy (you'll need to stir more frequently towards the end of the cooking time to prevent sticking). Pour the rice pudding into a bowl and stir occasionally until cooled to room temperature. (To speed the cooling process, put the bowl over an ice bath or a bag of frozen vegetables.) Place the raisins, orange liqueur (or juice), and cinnamon in a small saucepan. Add enough water just to cover the raisins. Bring to a boil, then immediately remove from the heat. Steep for about 15 minutes, then drain. Set aside. Give the crème fraîche (or sour cream) a quick whisk to make it fluffy and a little aerated. Gently fold into the cooled rice pudding, along with the steeped raisins. Stir in the orange zest, if using. At this point, the rice pudding can be served at room temperature or refrigerated for up to 2 days. To serve, spoon the rice pudding into serving bowls. Top with a small sprinkle of cinnamon and some orange zest, if desired. Make-Ahead Instructions: This rice pudding will keep, refrigerated, for up to two days. Rice pudding tastes best cool, but not cold. In a large saucepan, bring the milk, sugar, vanilla, and salt to a boil. (Watch carefully so it doesn't overflow!) Add the rice. Stir, and boil gently for one minute. Reduce the heat to a low simmer and cook for 40 to 50 minutes, stirring occasionally, until thickened and creamy (you'll need to stir more frequently towards the end of the cooking time to prevent sticking). Pour the rice pudding into a bowl and stir occasionally until cooled to room temperature. (To speed the cooling process, put the bowl over an ice bath or a bag of frozen vegetables.) Place the raisins, orange liqueur (or juice), and cinnamon in a small saucepan. Add enough water just to cover the raisins. Bring to a boil, then immediately remove from the heat. Steep for about 15 minutes, then drain. Set aside. Give the crème fraîche (or sour cream) a quick whisk to make it fluffy and a little aerated. Gently fold into the cooled rice pudding, along with the steeped raisins. Stir in the orange zest, if using. At this point, the rice pudding can be served at room temperature or refrigerated for up to 2 days. To serve, spoon the rice pudding into serving bowls. Top with a small sprinkle of cinnamon and some orange zest, if desired. Make-Ahead Instructions: This rice pudding will keep, refrigerated, for up to two days. Rice pudding tastes best cool, but not cold. Nutrition Information Powered by Per serving (6 servings) Calories: 409 Fat: 12 g Saturated fat: 7 g Carbohydrates: 63 g Sugar: 41 g Fiber: 1 g Protein: 9 g Sodium: 200 mg Cholesterol: 35 mg Per serving (6 servings) Calories: 409 Fat: 12 g Saturated fat: 7 g Carbohydrates: 63 g Sugar: 41 g Fiber: 1 g Protein: 9 g Sodium: 200 mg Cholesterol: 35 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DessertIce Cream, Pudding & Custards Dessert Ice Cream, Pudding & Custards