Rice Pudding

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 (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 velvety, rich texture without the need for eggs.

• Milk, sugar & vanilla extract: The base of the pudding, this trio creates a sweet, creamy custard that’s gently infused with warm vanilla flavor. Whole or 2% milk will work; I don’t recommend fat-free milk.
• Arborio rice: Arborio rice releases starch as it cooks and stays slightly firm in the center, giving the pudding its signature thickness and texture.
• Golden raisins, orange liqueur/juice, orange zest & cinnamon: Add pops of juicy sweetness, warm spice, and bright citrus flavor that runs through each bite.
• Crème fraîche or sour cream: Stirred in at the end for a creamy, tangy finish that balances the richness.
• Jump to the printable recipe for precise measurements

Step 1: Start the pudding base. In a large saucepan on the stovetop, combine the milk, sugar, vanilla, and salt. (If you have a heavy-bottomed saucepan, use that as it helps prevent scorching.) Bring to a boil, watching closely so it doesn’t overflow. Stir in the rice and let the mixture boil gently for 1 minute.

Step 2: Simmer until creamy. Reduce the heat to a low simmer and cook for 40 to 50 minutes, stirring occasionally at first and more frequently toward the end. Be sure to scrape the bottom of the pan as you stir to prevent sticking. The pudding is ready when the rice is tender and the mixture has a thick, creamy texture.

Pro Tip: Be patient—don’t be tempted to crank the heat to speed things up—the slow simmer gives the rice time to release its starch and helps develop that classic pudding texture.

Step 3: Let it cool. Pour the pudding into a bowl and stir now and then as it cools to room temperature. (If a skin forms on top while it cools, just give it a good stir—it’ll smooth right out.) To cool it faster, place the bowl over an ice bath or set it on a bag of frozen vegetables.

Step 4: Prep the raisins. In a small saucepan, combine the raisins, orange liqueur (or juice), and cinnamon. Add just enough water to cover, then bring the liquid to a boil and immediately remove from the heat.

Step 5: Steep and drain. Let the raisins steep for about 15 minutes, then drain and set aside. If you’d like, you can do this step ahead and keep the plumped raisins in the fridge for a day or two—just let them come to room temp before mixing in.

Step 6: Add mix-ins. Whisk the crème fraîche (or sour cream) briefly until light and fluffy. Gently fold it into the cooled pudding along with the raisins and orange zest, if using.

Additional Pro-Tips for perfect rice pudding

• Freezing rice pudding isn’t recommended. The rice can turn a bit grainy and the texture might lose that creamy, luscious feel.
• Stick with arborio rice over other varieties; its high starch content is what gives the pudding that silky, rich consistency.
• There’s plenty of room to play: swap out the raisins for chopped dried apricots or currants, add a handful of toasted pecans or almonds, or try a dusting of nutmeg or cocoa powder instead of cinnamon on top.