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Rich Risotto Rice Pudding

There are certain desserts that transport you back in time with the first spoonful. For me, that dessert is this risotto rice pudding. It’s a dish that evokes memories of cozy Sunday afternoons at my grandmother’s house, the air thick with the sweet scent of simmering milk and vanilla. She’d stir it for what felt like hours, the rhythmic clinking of the spoon against the pot a familiar soundtrack to my childhood. The anticipation would build as the creamy mixture thickened, and when she finally poured it into a deep ceramic bowl, topped with a whisper of cinnamon, it was pure magic. This recipe, unearthed from the pages of Jill O’Connor’s “Sticky, Chewy, Messy, Gooey Desserts,” has recaptured that nostalgic warmth, offering a sophisticated yet comforting taste of home.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour (plus chilling time)
Servings: 4-6
Yield: Approximately 6 cups
Dietary Type: Vegetarian

Ingredients

This recipe focuses on simple, high-quality ingredients to achieve that signature creamy texture and comforting flavor.

1⁄2 cup arborio rice
8 cups whole milk
1⁄2 cup granulated sugar
1 vanilla bean, split in half lengthwise
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon salt
2 large egg yolks
1⁄2 cup heavy cream
2 teaspoons pure vanilla extract
Freshly grated nutmeg (optional, for serving)

A Note on Arborio Rice: While other short-grain rices can be used, arborio rice is truly the star here. Its high starch content is crucial for creating the characteristic creamy, luscious texture of a truly exceptional rice pudding. Don’t be tempted to substitute with long-grain rice, as it won’t yield the same result.

A Note on Vanilla: Using a vanilla bean infuses the pudding with a deep, complex vanilla flavor that extract alone cannot replicate. The tiny specks of vanilla seed throughout the pudding are a beautiful visual cue to the quality of this dessert. If you can’t find a vanilla bean, you can use 2 teaspoons of high-quality pure vanilla extract, but add it at the very end of cooking with the other vanilla extract.

Equipment Needed

You don’t need any specialized gadgets for this classic dessert, just a few kitchen staples:

A large, heavy-bottomed saucepan (at least 4-quart capacity) to prevent scorching.
A whisk for combining and tempering.
A serving bowl for chilling and presenting.
Plastic wrap to prevent a skin from forming.

Instructions

Creating this rich risotto rice pudding is a labor of love, requiring patience and a watchful eye, but the results are profoundly rewarding.

Combine the Base Ingredients: In your large, heavy-bottomed saucepan, combine the arborio rice, whole milk, granulated sugar, the split vanilla bean (seeds scraped into the pot as well, with the pods themselves), ground cinnamon, and salt. Stir everything together gently to ensure the sugar and rice are evenly distributed.
Bring to a Boil: Place the saucepan over medium-high heat. Stir the mixture constantly as it heats up. You want to bring it to a rolling boil, ensuring that the sugar is dissolved and the rice begins to absorb some of the liquid. Constant stirring is key at this stage to prevent the milk from scorching on the bottom of the pan.
Simmer and Thicken (First Stage): Once it reaches a boil, immediately reduce the heat to medium-low. Allow the mixture to simmer gently, uncovered. It is crucial to stir the pudding every 5 minutes. You’ll notice the mixture beginning to thicken as the rice absorbs the milk and releases its starches. Continue this gentle simmering and stirring for approximately 30 minutes.
Continue Cooking for Tenderness: After the initial 30 minutes, continue to cook the pudding, stirring every 5 minutes. The goal here is to get the rice wonderfully tender but not mushy. This will take about 15 minutes longer. You’ll know it’s getting close when the milk has become thick and creamy, and the rice grains are soft. Crucially, the mixture should still be a little soupy when hot. This is intentional! Rice pudding continues to thicken significantly as it cools. If it seems too thick while still hot, it risks becoming a dense, stodgy mass once chilled, losing that desirable unctuous creaminess.
Temper the Egg Yolks: While the pudding is in its final stages of cooking, prepare the egg yolk mixture. In a separate medium-sized bowl, whisk together the egg yolks and the heavy cream until they are well combined and smooth.
Incorporate the Egg Mixture: Once the rice is tender and the pudding is thick but still soupy, it’s time to temper the eggs. Slowly ladle about 1 cup of the hot rice pudding mixture into the bowl with the egg yolks and cream, whisking continuously. This gradual process gently warms the egg yolks, preventing them from scrambling when added to the hotter pudding. Once the egg mixture is tempered, pour this entire mixture back into the saucepan with the rest of the rice pudding.
Cook Through the Eggs: Continue to cook the pudding over medium-low heat, stirring constantly, for an additional 2 to 3 minutes. You’ll see the pudding become even creamier, glossier, and more luxurious. The heat cooks the egg yolks through, thickening the pudding further without curdling. Ensure it remains fairly soupy at this point.
Final Flavor Infusions: Remove the saucepan from the heat. Stir in the 2 teaspoons of pure vanilla extract. If you are using freshly grated nutmeg, grate a little directly into the pudding and stir it through.
Remove the Vanilla Bean: Carefully remove the split vanilla bean pod from the pudding. You can rinse it, dry it, and save it to infuse sugar or other liquids later.
Chill and Prevent Skin Formation: Pour the hot pudding into your serving bowl. To prevent a skin from forming on the surface as it cools, press plastic wrap directly onto the surface of the pudding, ensuring it makes full contact.
Refrigerate: Allow the pudding to cool at room temperature for about 30 minutes, then refrigerate until cold, which will take at least 2 to 3 hours.
Serve Cold: This pudding is best served cold.

Expert Tips & Tricks

The Perfect Starch Release: The key to a creamy rice pudding is the starch from the rice. Arborio rice is ideal because it releases its starches readily. If you find your pudding isn’t thickening as much as you’d like during the simmering process, a very gentle, prolonged simmer can help.
Don’t Rush the Cooling: The chilling process is as important as the cooking. As the pudding cools, the starches will continue to swell and the pudding will firm up to that perfect, spoonable consistency.
Scraping the Vanilla Bean: To get the most flavor from your vanilla bean, use the tip of a sharp paring knife to split it lengthwise. Then, turn your knife sideways and scrape the tiny black seeds from the inside of each half directly into the pot.

Serving & Storage Suggestions

This Rich Risotto Rice Pudding is a versatile dessert that can be enjoyed in various ways.

Simple Elegance: Serve the chilled pudding directly from its serving bowl. A dusting of freshly grated nutmeg or a sprinkle of ground cinnamon is all the adornment it truly needs.
Decadent Pairings: For an extra touch of luxury, you can fold a dollop of softly whipped cream into each individual serving just before presenting it.
Layered Delight: This pudding also shines in a parfait glass. Layer it with dulce de leche or a rich caramel sauce for a stunning dessert presentation. You can also simply drizzle your favorite sauce over the top.
Storage: Leftovers will keep well in the refrigerator, covered tightly with plastic wrap pressed directly onto the surface, for 3 to 4 days. It does not freeze well, as the texture can become grainy upon thawing.

Nutritional Information

Here is an estimated nutritional breakdown for this Rich Risotto Rice Pudding. Please note that these are approximate values and can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	615.5 kcal	N/A
Total Fat	29.3 g	45%
Saturated Fat	16.8 g	84%
Cholesterol	194.4 mg	64%
Sodium	356.4 mg	14%
Total Carbohydrate	68.3 g	22%
Dietary Fiber	0.8 g	3%
Sugars	51 g	102%
Protein	19.3 g	38%
Calories from Fat	263 g	N/A

Note: The % Daily Value is based on a 2,000-calorie diet.

Variations & Substitutions

While this recipe is near perfection as is, here are a few ideas to adapt it to your preferences:

Dairy-Free Delight: For a dairy-free version, you can substitute the whole milk with unsweetened full-fat coconut milk or a rich oat milk. You may need to adjust the simmering time slightly as non-dairy milks can behave differently. The heavy cream can be replaced with a thick, dairy-free creamer or omitted, though it might slightly reduce the richness.
Citrus Zest: Add the zest of half a lemon or orange along with the vanilla bean for a subtle bright, aromatic twist.
Spiced Variations: Experiment with other warming spices like a pinch of ground cardamom or nutmeg (beyond just a topping) during the simmering stage.

FAQs

Q: Why is my rice pudding not thickening?
A: Ensure you are using the correct type of rice (arborio is best) and that you are simmering it long enough to allow the starches to release. The pudding will also thicken considerably as it cools.

Q: Can I make this ahead of time?
A: Yes, this pudding is excellent for making ahead. In fact, it’s best when it has had ample time to chill and set in the refrigerator for at least 2-3 hours.

Q: What is the best way to prevent a skin from forming on my rice pudding?
A: Pressing plastic wrap directly onto the surface of the hot pudding before chilling is the most effective method.

Q: Can I use a different type of rice?
A: While arborio rice is highly recommended for its starch content and creamy texture, short-grain rice like sushi rice can be used as a substitute. Avoid long-grain rices.

Q: How long does the pudding last in the refrigerator?
A: Stored properly with plastic wrap pressed directly onto the surface, the pudding should last for 3 to 4 days in the refrigerator.

Final Thoughts

This Rich Risotto Rice Pudding is more than just a dessert; it’s an experience. It’s a comforting embrace, a whispered memory, and a testament to the simple pleasure of a perfectly executed classic. Whether you’re revisiting childhood favorites or discovering this gem for the first time, I encourage you to savor every creamy, fragrant spoonful. Share it with loved ones, perhaps alongside a glass of chilled dessert wine or a strong cup of coffee, and let its warmth fill your kitchen and your heart. I’d love to hear about your own memories or any delightful twists you discover when you make this special pudding.

Rich Risotto Rice Pudding Recipe