Rice Pudding

5.0/5 rating (2 votes)
Rice Pudding

This is my nana's recipe and we used to make this all the time. It is perfect warm or cold.  I love how my baby sister Annmarie gets so excited when we make rice pudding.  It brings back so many wonderful memories.



  • 2 cups water
  • 1 cup Arborio rice
  • 2 cups whole or 2% milk
  • 1/2 cup sugar
  • 1/4 teaspoon sea salt
  • 2 cups heavy cream
  • 1 cinnamon stick
  • 1/2 teaspoon ground cinnamon, plus more for dusting
  • 1/4 teaspoon ground nutmeg, plus more for dusting
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F. 

  2. Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked.

  3. In a large bowl, whisk the milk, sugar, and salt together. When the rice is cooked and still hot, add the milk, heavy cream and cinnamon stick. Cover, place in the oven and cook for 40 minutes.

  4. Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. If the pudding looks liquid just let it sit for a few minutes. It will thicken as it begins to cool down.

  5. Divide in your bowls and dust with cinnamon and nutmeg. Serve warm or at room temperature.

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