Rice Pudding
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Creamy arborio rice combines with milk, vanilla, and crème fraîche (or sour cream) for a sweet, decadent rice pudding that’s truly the best you’ll ever taste.
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 (you must 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 creamy and 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 timeless and comforting dessert.
“I made this on Thursday and it was all gone by Friday evening!! This is the BEST rice pudding I have ever made or eaten!”
What You’ll Need To Make Rice Pudding
- Milk: Forms the creamy base for the rice pudding, providing richness and flavor. Either whole or 2% milk will work; I do not recommend fat-free milk.
- Sugar: Adds sweetness to the pudding, balancing out the natural flavors of the rice and dairy.
- Vanilla Extract: Adds a warm and aromatic flavor to enhance the taste of the pudding.
- Arborio Rice: Provides the characteristic creamy texture of rice pudding when cooked. Ideal for rice pudding due to its high starch content.
- Golden Raisins: Infuse the pudding with bursts of sweetness and chewy texture.
- Orange Liqueur or Orange Juice: Adds a citrusy brightness to the raisins, enhancing their flavor.
- Cinnamon: Offers warm notes, complementing the sweetness of the raisins and adding depth of flavor. Also, a little sprinkled on top of the pudding provides a pretty finishing touch.
- Crème Fraîche or Sour Cream: Adds a creamy and tangy element to balance the sweetness of the pudding.
- Jump to the printable recipe for precise measurements
Step-By-Step 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. If you’d like to speed the cooling process, put the bowl over an ice bath or a bag of frozen vegetables.
Meanwhile, 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.
Frequently Asked Questions
Yes, the rice pudding will keep nicely, refrigerated, for up to two days. When ready to serve, remove it from the fridge a little ahead of time as it tastes best cool, but not cold.
I don’t recommend freezing rice pudding. The rice could become slightly grainy, and the pudding may lose some of its creamy consistency.
It’s not recommended—other types of rice may not release starch in the same way arborio rice does, resulting in a less creamy texture and mouthfeel.
Sure! Feel free to swap the raisins for other dried fruit such as currants or diced apricots, stir in some chopped nuts, or top the rice pudding with a sprinkle of cocoa powder instead of cinnamon.
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Rice Pudding
Creamy arborio rice combines with milk, vanilla, and crème fraîche (or sour cream) for a sweet, decadent rice pudding that’s truly the best you’ll ever taste.
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
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
For Finishing & Serving
- 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.
Nutrition Information
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- 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.
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This is truly the best rice pudding I’ve ever tasted. The sour cream is really magic for making it taste incredibly rich!
Wonderful. I love making this recipe
Jen my two percent milk is starting to sour . I don’t want to waste it . Can it be used for this recipe
I wouldn’t recommend it — sorry!