Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

This recipe is so creamy and delicious, even those who don't like rice pudding will ask for more. A little time consuming, but well worth the effort. Hope you enjoy it as much as we have.

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Recipe Summary

cook:
1 hr 10 mins
additional:
4 hrs 30 mins
total:
5 hrs 50 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring milk, Arborio rice, sugar, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat and simmer, uncovered, stirring frequently until rice is very tender, about 1 hour. Remove from heat.

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  • Beat eggs in a bowl, and gradually stir in about 1 cup of the rice mixture with the beaten eggs, adding about 1/4 cup of the hot rice at a time. Return the egg mixture into the saucepan, and stir in the heavy cream and vanilla extract.

  • Pour the rice pudding into a 3-quart dish, and sprinkle with cinnamon. Allow pudding to cool slightly, then cover and refrigerate until chilled, about 4 hours.

Nutrition Facts

469 calories; protein 12g; carbohydrates 53.8g; fat 23.1g; cholesterol 119.3mg; sodium 199.5mg. Full Nutrition
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