Italian Rice Pudding

5 from 1 vote

My grandma's Italian rice pudding is a simple no-bake dessert. Quickly simmered in under 30 minutes, this sweet dessert can easily be made after dinner and can be served hot or cold.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: Italian, italian-American

Servings: servings

Calories: 224kcal

Author: Vincent DelGiudice

Equipment

1 large saucepan

Ingredients

2 cups cooked arborio rice
2 cups whole milk
3 tablespoon unsalted butter
⅓ cup granulated sugar
½ teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

Instructions

In a large saucepan over medium-low heat, melt the butter. Once melted, add the milk and sugar.
Cook, stirring often, until the mixture reaches a gentle simmer and the sugar completely dissolves in the milk.
Stir in the vanilla, cinnamon, and nutmeg. Add the rice and stir to combine.
Maintain a gentle simmer for 15-20 minutes, stirring often to prevent the milk from scorching. Continue cooking until the pudding has thickened. It should still be slightly loose but thick enough that a wooden spoon leaves a trail when dragged across the pan.
Remove from the heat and serve warm. Or let cool and place in the refrigerator until cool. Serve with an additional sprinkle of cinnamon.

Video

Notes

Make the arborio rice in advance. Cold or day-old arborio rice works best. If you're making it the same day, spread the cooked rice in a thin layer on a parchment-lined baking sheet so it cools quickly, then refrigerate until cold.
Always keep stirring. While the ingredients are combined in the saucepan, be sure to stir often because the milk can scorch easily. Keep the mixture at a gentle simmer.
Serve warm or fully chilled. I prefer rice pudding either freshly made and warm or completely cold from the refrigerator. As it cools, there's a point where the texture can become a little sticky, so I usually avoid serving it lukewarm.

Nutrition