Name: The BEST Rice Pudding
Ingredients: ½ cup (100g) arborio rice (or short-grain white rice); 4 cups whole milk (plus extra if needed); ⅓ cup (65g) granulated sugar; 1 large egg yolk (optional, for extra richness); 1 tsp vanilla extract; ½ tsp ground cinnamon; Pinch of salt; Optional add-ins: Zest of ½ lemon or orange; 2 tbsp raisins or dried cranberries; 1 tbsp butter, stirred in at the end

Ingredients

Scale

½ cup (100g) arborio rice (or short-grain white rice)
4 cups whole milk (plus extra if needed)
⅓ cup (65g) granulated sugar
1 large egg yolk (optional, for extra richness)
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of salt
Optional add-ins:
- Zest of ½ lemon or orange
- 2 tbsp raisins or dried cranberries
- 1 tbsp butter, stirred in at the end

Instructions

Cook rice: In a medium saucepan, combine rice, milk, cinnamon, and salt. Bring to a gentle simmer over medium heat.
Simmer gently: Reduce heat to low. Cook uncovered, stirring frequently, for 35–45 minutes, until rice is very tender and mixture thickens to a creamy consistency. (If it gets too thick, stir in a splash of milk.)
Sweeten & enrich: Stir in sugar and optional lemon/orange zest. Cook 2–3 more minutes.
Temper egg (if using): Whisk egg yolk in a small bowl. Slowly drizzle in ½ cup hot pudding while whisking. Pour mixture back into pot; cook 1–2 minutes more, stirring constantly.
Finish: Remove from heat. Stir in vanilla (and butter or raisins, if using).
Serve warm or chill 2+ hours for cold pudding. Sprinkle with extra cinnamon before serving.

💡 Pro Tips:
– Arborio rice gives the creamiest texture (thanks to its high starch), but any short-grain white rice works.
– Stir often to prevent sticking and encourage even thickening.
– For dairy-free: Use full-fat coconut milk + almond milk blend.
– Leftovers keep well covered in the fridge up to 4 days.

Prep Time & Nutrition (per serving, serves 4):