Easy Arborio Rice Pudding

  • Yield 8 servings

The same rice that rises to the creamy challenge in risotto gives this super simple dessert a tasty twist.


5 cups whole milk (or any combination of whole and 2% low-fat milk)
1/2 cup arborio rice
6 tablespoons sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 egg yolks


  1. Combine 4 cups milk, rice and sugar in a saucepan. Bring to a boil, reduce heat and simmer until rice is tender, about 30 minutes.
  2. Remove from heat and stir in vanilla. Whisk egg yolks and about 1/2 cup of hot milk mixture. Whisk back into pan with remaining 1 cup milk.
  3. Place over medium heat and cook until thickened, about 5 minutes. Cool, and chill at least 2 hours before serving.

—Recipe by Jill Melton



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