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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 rice-pudding-med108462.jpg

Ingredients Ingredient Checklist 1 cup Arborio rice 1/2 cup sugar 1/4 teaspoon coarse salt 4 3/4 cups whole milk, divided 1 1/2 teaspoons pure vanilla extract 1/4 cup heavy cream Ground cinnamon, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 rice-pudding-med108462.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

rice-pudding-med108462.jpg

rice-pudding-med108462.jpg

Ingredients

Ingredients

  • 1 cup Arborio rice 1/2 cup sugar 1/4 teaspoon coarse salt 4 3/4 cups whole milk, divided 1 1/2 teaspoons pure vanilla extract 1/4 cup heavy cream Ground cinnamon, for serving

Directions

In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.

Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

Reviews (12)

 Add Rating & Review     355 Ratings   5 star values:        53    4 star values:        90    3 star values:        124    2 star values:        68    1 star values:        20

Load More Reviews

Reviews (12)

Add Rating & Review     355 Ratings   5 star values:        53    4 star values:        90    3 star values:        124    2 star values:        68    1 star values:        20

Add Rating & Review

355 Ratings 5 star values: 53 4 star values: 90 3 star values: 124 2 star values: 68 1 star values: 20

355 Ratings 5 star values: 53 4 star values: 90 3 star values: 124 2 star values: 68 1 star values: 20

355 Ratings 5 star values: 53 4 star values: 90 3 star values: 124 2 star values: 68 1 star values: 20

  • 5 star values: 53 4 star values: 90 3 star values: 124 2 star values: 68 1 star values: 20

    Martha Stewart Member     Rating: 5.0 stars       02/10/2020   This is by far the BEST rice pudding recipe I have made. It is easy and sooo yummy!  

Martha Stewart Member     Rating: 5 stars       08/27/2019   It tastes very close to my great grandmother’s version ... just not as long to make.  

Martha Stewart Member     Rating: Unrated       10/22/2015   I am wondering if I can use Soy Milk instead and leave the directions the same.  

Martha Stewart Member     Rating: 5 stars       11/09/2013   YUM! I added dried cranberries for extra flavor.  

Martha Stewart Member     Rating: Unrated       11/05/2013   This was a very easy recipe to make. Even easier then the other risotto rice pudding recipe I usually make. I grated some orange rind along with squeezed fresh orange juice and added raisins. I boiled the juice and raisins together and put everything together once I put the pudding in a nice big bowl. It gives it's a nice orange taste in the end. Also, I put the pudding in the refrigerator until it came to room temperature and added the last bit of cream. Super,super creamy and yummy! Enjoy  

Martha Stewart Member     Rating: 2 stars       11/05/2013   I'm sorry I only enjoyed it hot but after staying in the fridge for a couple of hours it became very very thick and I think I should have cooked it for longer time because my rice was still crunchy  

Martha Stewart Member     Rating: Unrated       11/12/2012   I tried this recipe and didn't like the texture of the arborio rice and finished product. I love rice pudding, but this was not good.  

Martha Stewart Member     Rating: Unrated       09/08/2012   I have served warm rice pudding at my B&B for years and it is so similar to this. I use 1/3 C arborio rice with 4 cups skim milk & 1/4 tsp. salt. Put it all in the top of a dbl boiler and simmer for 1 1/2 hr. When about an inch of milk remains on the top I stir in 1/4 C. sugar beaten with 1 egg. Cook a bit more and add the vanilla and a tablespoon of butter.........serve warm. When working with arborio rice the more you stir it the more starch is released. Use of dbl boiler? No scorch.  

Martha Stewart Member     Rating: Unrated       08/30/2012   Very good and easy as well. I also lightened it up with low fat milk and 1/2 & 1/2. I sprinkle with vietnamese cinnamon (best ever). Next time I will use raisins that have been soaked in rum. I'm used to the baked variety, loved that brown crust that formed. However, this is a good option that is ready quickly and no double boiler necessary.  

Martha Stewart Member     Rating: Unrated       08/27/2012   Very easy and so good. Instead of adding cream before serving I add some of my homemade vanilla ice cream (melted). The high fat content and eggs in the ice ream add a custardy flavor.  

Martha Stewart Member     Rating: Unrated       08/23/2012   I love using cinnamon for sprinkles. Sometimes I combine it with a hint of brown sugar.  

Martha Stewart Member     Rating: Unrated       08/23/2012   This is very tasty, and quite different from English rice pudding, which I was brought up on, which is baked in a low oven and develops an utterly delicious brown skin on top, and is eaten hot. This one makes a nice change, however.  

Martha Stewart Member     Rating: Unrated       07/03/2012   This is a great recipe! The best rice pudding I ever made! I substituted the whole milk with 1% milk to lighten it up. I also added some raisins that I'd boiled in water. Lastly, I used 1/2 and 1/2 for serving versus heavy cream. So delicious! And...no double boiler needed.

    Martha Stewart Member

    Rating: 5.0 stars 02/10/2020

This is by far the BEST rice pudding recipe I have made. It is easy and sooo yummy!

Rating: 5.0 stars

Rating: 5 stars 08/27/2019

It tastes very close to my great grandmother’s version … just not as long to make.

Rating: 5 stars

Rating: Unrated 10/22/2015

I am wondering if I can use Soy Milk instead and leave the directions the same.

Rating: Unrated

Rating: 5 stars 11/09/2013

YUM! I added dried cranberries for extra flavor.

Rating: Unrated 11/05/2013

This was a very easy recipe to make. Even easier then the other risotto rice pudding recipe I usually make. I grated some orange rind along with squeezed fresh orange juice and added raisins. I boiled the juice and raisins together and put everything together once I put the pudding in a nice big bowl. It gives it’s a nice orange taste in the end. Also, I put the pudding in the refrigerator until it came to room temperature and added the last bit of cream. Super,super creamy and yummy! Enjoy

Rating: 2 stars 11/05/2013

I’m sorry I only enjoyed it hot but after staying in the fridge for a couple of hours it became very very thick and I think I should have cooked it for longer time because my rice was still crunchy

Rating: 2 stars

Rating: Unrated 11/12/2012

I tried this recipe and didn’t like the texture of the arborio rice and finished product. I love rice pudding, but this was not good.

Rating: Unrated 09/08/2012

I have served warm rice pudding at my B&B for years and it is so similar to this. I use 1/3 C arborio rice with 4 cups skim milk & 1/4 tsp. salt. Put it all in the top of a dbl boiler and simmer for 1 1/2 hr. When about an inch of milk remains on the top I stir in 1/4 C. sugar beaten with 1 egg. Cook a bit more and add the vanilla and a tablespoon of butter………serve warm. When working with arborio rice the more you stir it the more starch is released. Use of dbl boiler? No scorch.

Rating: Unrated 08/30/2012

Very good and easy as well. I also lightened it up with low fat milk and 1/2 & 1/2. I sprinkle with vietnamese cinnamon (best ever). Next time I will use raisins that have been soaked in rum. I’m used to the baked variety, loved that brown crust that formed. However, this is a good option that is ready quickly and no double boiler necessary.

Rating: Unrated 08/27/2012

Very easy and so good. Instead of adding cream before serving I add some of my homemade vanilla ice cream (melted). The high fat content and eggs in the ice ream add a custardy flavor.

Rating: Unrated 08/23/2012

I love using cinnamon for sprinkles. Sometimes I combine it with a hint of brown sugar.

This is very tasty, and quite different from English rice pudding, which I was brought up on, which is baked in a low oven and develops an utterly delicious brown skin on top, and is eaten hot. This one makes a nice change, however.

Rating: Unrated 07/03/2012

This is a great recipe! The best rice pudding I ever made! I substituted the whole milk with 1% milk to lighten it up. I also added some raisins that I’d boiled in water. Lastly, I used 1/2 and 1/2 for serving versus heavy cream. So delicious! And…no double boiler needed.

All Reviews for Easiest Rice Pudding

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Easiest Rice Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest