Rice Pudding
a creamy, lightly sweet rice pudding recipe
Servings 2 servings
Calories 611kcal
Ingredients
- 2 tablespoons butter
- ½ cup arborio rice
- ½ teaspoon vanilla extract
- ⅛ teaspoon cinnamon optional
- 1 cup milk
- 1 cup half and half cream
- ¼ cup granulated white sugar
Instructions
- In a small to medium pan, melt the butter over medium heat.
- Stir in the dry rice and cook until it appears translucent.
- Stir in the vanilla extract and cinnamon.
- Combine the milk and cream in a glass measuring up. Add ¼ the mixture to the rice, stirring as it cooks and incorporates. Once the liquid is mostly absorbed, add more. This will take 20-25 minutes, have patience and continue to stir.
- As you add the last addition of liquid, also add the sugar and stir into the pudding.
- Taste a rice piece to check for doneness. Once cooked, remove from heat and cover the pan. Leave for 3-5 minutes.
- Serve warm or cold.
Notes
- You can cover and refrigerate any leftovers for at least 5 days.
- You can easily double for triple this recipe for more servings.
Nutrition
Calories: 611kcal | Carbohydrates: 76g | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 211mg | Potassium: 387mg | Fiber: 1g | Sugar: 36g | Vitamin A: 976IU | Vitamin C: 1mg | Calcium: 286mg | Iron: 2mg