The aroma of sweet vanilla and creamy rice wafted through my grandmother’s kitchen every Sunday afternoon. It was our little ritual, a comforting tradition that brought the entire family together, spooning warm rice pudding into mismatched bowls while sharing stories and laughter. One particular day, the golden sunlight streamed through the window, and I watched in awe as she stirred the pot, the mixture bubbling softly, transforming into a creamy delight. Inspired by those cherished memories, I created this recipe that mirrors that velvety texture and sweet simplicity, perfect for any occasion or just a cozy night in.
Ingredients
1 cup Arborio rice
4 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon (plus more for garnish)
2 large eggs, beaten
1/2 cup raisins (optional)
Freshly grated nutmeg (for garnish)
Instructions
Begin by rinsing the Arborio rice under cold water until the water runs clear. This helps remove excess starch and ensures a creamy pudding. Set the rice aside and grab a medium-sized saucepan. Pour in the four cups of whole milk and add the rinsed rice, sugar, and salt. Stir gently to combine, placing the saucepan over medium heat.
As the mixture heats, keep a close eye on it, stirring frequently to prevent sticking or scorching. It’s essential to bring the mixture to a gentle simmer but avoid boiling it aggressively. Allow it to simmer for about 20 minutes, or until the rice is tender and the mixture thickens, stirring often.
Once the rice is soft and creamy, take a moment to inhale the delightful scent that fills your kitchen. In a separate bowl, whisk together the eggs, vanilla extract, and ground cinnamon. When the rice pudding is ready, temper the egg mixture by adding a few spoonfuls of the hot rice pudding into the bowl with the beaten eggs, stirring quickly to avoid scrambling the eggs.
Now, slowly pour the tempered egg mixture back into the saucepan with the rice pudding, stirring continuously. This will give your pudding a rich, velvety texture. If you’re a fan of sweetness, fold in the raisins at this point. Cook for an additional five minutes, allowing the pudding to thicken up even more, then remove it from the heat.
Transfer your luscious rice pudding into individual bowls or a large serving dish. Sprinkle a pinch of cinnamon and freshly grated nutmeg on top for that extra touch of warmth and spice. Allow it to cool slightly before serving, or enjoy it warm, just like we did at Grandma’s house. This velvety vanilla rice pudding is sure to become a cherished favorite in your home, just as it was in mine.