Rice pudding is not just for kids! You can garnish with fresh seasonal fruit, such as blackberries.


Recipe Summary

10 mins
20 mins
30 mins
1 hr
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring milk to a boil in a saucepan; add rice and reduce heat to low. Simmer until rice is tender, about 20 minutes. Stir in sugar and salt. Remove from heat and allow rice to cool.

  • Beat heavy cream in a bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold whipped cream into cooled rice.

  • Divide rice into 4 bowls and garnish with a few blackberries. Serve remaining blackberries on the side.

Nutrition Facts

520 calories; protein 13g 26% DV; carbohydrates 56.6g 18% DV; fat 27.6g 42% DV; cholesterol 101mg 34% DV; sodium 162.9mg 7% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Honestly I thought the rice to milk ratio was off but it worked out very nicely. I used pearl rice (Aroborio rice would be great too). Warning - cook this very slowly stirring often to avoid scorching the milk / rice. Stir while cooling. I did add some vanilla and some powdered sugar to the whipped cream. Everyone loved it. This makes more than 4 servings because it is so rich. An easy yet special dessert to make ahead for entertaining. Note: Cinnamon would be a great addition and then serve with spiced apples instead of berries. Read More