Let Cooking Italian with Joe show you how to make my grandmother's authentic Italian world's best rice pudding! Truly smooth and silky texture that fills your taste buds with yum. Garnish with chopped nuts, cinnamon, and whipped cream.

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
2 hrs 10 mins
total:
3 hrs
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
  • Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.

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  • Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.

  • Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.

  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

  • Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

Nutrition Facts

394 calories; protein 10.2g 20% DV; carbohydrates 45.3g 15% DV; fat 19.3g 30% DV; cholesterol 156.8mg 52% DV; sodium 176.7mg 7% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/03/2020
I’ve never been much of a rice pudding person but my husband loves it and I’ve been craving it during this difficult period, I think because it’s creamy and comforting. I searched for a recipe that uses Arborio rice for its starchiness and found this one, and wow, I am blown away. Yes, it’s still rice pudding with a basic rice pudding flavor profile, but the texture is so creamy and lush and it’s just absolutely perfect. I did make two (maybe 3?) small modifications. I used vanilla bean paste and incorporated with the eggs since the flavor of extracts is bear preserved when added toward the end of cooking, and I waited till the pudding had cooled to room temp before folding in the cream. This makes a huge batch and be sure to use an appropriately large pot—rice and milk are both wont to boil over. Read More
(4)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/03/2020
I’ve never been much of a rice pudding person but my husband loves it and I’ve been craving it during this difficult period, I think because it’s creamy and comforting. I searched for a recipe that uses Arborio rice for its starchiness and found this one, and wow, I am blown away. Yes, it’s still rice pudding with a basic rice pudding flavor profile, but the texture is so creamy and lush and it’s just absolutely perfect. I did make two (maybe 3?) small modifications. I used vanilla bean paste and incorporated with the eggs since the flavor of extracts is bear preserved when added toward the end of cooking, and I waited till the pudding had cooled to room temp before folding in the cream. This makes a huge batch and be sure to use an appropriately large pot—rice and milk are both wont to boil over. Read More
(4)
Rating: 5 stars
05/11/2019
Made it exactly as written but did stir the rice, milk, sugar and vanilla constantly to ensure a thick, smooth consistancy. This tastes out of this world! My mother loves rice pudding but has never made it. We are celebrating mothers day today and she is going to be thrilled. This was my first time ever making rice pudding and this was the right recipe to pick!!!!! Read More
(2)
Rating: 4 stars
02/23/2020
Let me start by saying I LOVE rice pudding. Despite many attempts at making it myself, it sadly, has never turned out to my satisfaction. (Kozy Shack could probably retire on my money alone I was giving this one more try and found this recipe, had arborio rice in the cabinet and voila- sucess!!. I followed recipe with one change and that was adding vanilla when I added the egg mixture. I do have one question and that is why the heavy cream The consistency was beautiful before I even added it , and why do you whip it before adding it which kind of defeats the purpose of whipping it sent it falls when you add it to the warm-ish pudding. I think the next time and there WILL b a next time- I will leave the cream out. Si glad I found this recipe! I'm eating the whole thing by myself and not sharing one spoonful! Read More
(2)
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Rating: 5 stars
07/24/2018
Followed the recipe exactly with one exception; I added the vanilla at the end. Delicious! Read More
(2)
Rating: 5 stars
05/14/2020
Absolutely delicious! Very thick and creamy. I am so in love with this recipe, I’ll never look for another. Read More
Rating: 5 stars
04/23/2020
Tastes fantastic, I didn’t want to use an electric mixer since I was only making a half batch so I added the heavy cream at the end and stirred it in! Worked out great... Read More
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