Creamy Rice Pudding

Serves 4 to 6

Personal Note – The recipe is a mixture of friend’s recipes to trial and error to eventually get the ‘ultimate’ rice pudding recipe to remind me of the ones I had back in New York City.

Tips – If you notice that the milk is evaporating quickly, add another half a cup of milk half way through the recipe or the rice won’t be creamy enough.

  • 5 ½ cups whole milk
  • 1 cup of Arborio rice or short grain white rice
  • 1 vanilla bean (or 1 tablespoon of vanilla essence)
  • ½ cup of sugar
  • ground cinnamon
  1. Combine the milk and rice together in a non-stick saucepan on medium to high heat. Stir the mixture every now and then to prevent the rice from sticking to the bottom.
  2. When the mixture comes to a boil, reduce the heat to low. Simmer for about 20 minutes, and then mix in the vanilla bean seeds (or vanilla essence) and sugar.
  3. Stir the mixture for about 5 to 10 minutes until the consistency thickens and the rice is soft.
  4. While hot, pour the rice pudding into serving bowls or cups.
  5. Sprinkle ground cinnamon on top of each serving.
  6. Serve warm or place in the refrigerator until cold.
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