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Italian (Arborio) Rice Pudding

Rated as 4.67 out of 5 Stars

"A very rich, smooth, and creamy rice pudding with a hint of lemon. Pudding will thicken as it cools, but it's best served at room temperature or slightly warm."
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1 h 25 m servings 319
Original recipe yields 8 servings


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  1. Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
  2. Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
  3. Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
  4. Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.


  • Cook's Notes:
  • I try to get the double boiler simmering before the mixture is ready to be added.
  • For a more subtle cinnamon flavor, add the cinnamon stick after putting the mixture into the double boiler.
  • Other risotto type rices will work, but Arborio and Carnaroli are the best.

Nutrition Facts

Per Serving: 319 calories; 11.9 49.7 4.4 37 122 Full nutrition

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Read all reviews 2
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I added chopped walnuts but it never thickened which is how I actually like it. Nonetheless it was very tasty. The lemon added a nice tang to it. Will make again.

I used 1 cup of raisins, 1/4 cup of sugar or less to taste, 1/2 tsp of vanilla extract and only 2 cups of half and half so it would be creamer. i used cinnamon instead of the stick ....tasted ...