Italian rice pudding is the ultimate creamy rice pudding that is made with arborio rice, milk, butter, and sugar. It is the ultimate Italian comfort food dessert and really easy to make. This creamy rice pudding recipe is cooked on the stovetop and is made in less than 30 minutes. If you love rice pudding, then you must try this recipe with arborio rice. We know you will love it!
Italian rice pudding is made with arborio rice and it is very popular during the cooler months when you want a nice comforting dessert and it is also great served throughout the year. The inspiration for this recipe comes from my Italian grandmother who made this for us (her grandkids) whenever we visited her.
Her version had eggs but I prefer it without and find that they are not necessary to make a creamy rice pudding. I think she would be proud of my version.
When I am looking for comforting Italian desserts, this arborio rice pudding, my Italian lemon ricotta cake, Italian panna cotta, creamy Italian hot chocolate, and my Italian brownies are what I turn to!
This makes a great dessert to entertain with at the holidays and can be made ahead of time too. You can also make it just for yourself to eat throughout the week or for a group.
Ingredients
The ingredients are very simple. Here is what you will need:
- Arborio rice. You can find this in any grocery store. It is an Italian short-grain rice. If you have made my pancetta risotto, it is the same rice this recipe uses.
- Whole milk. Using whole milk is the key to a really creamy rice pudding.
- Unsalted butter.
- Granulated sugar.
- Vanilla extract.
- Cinnamon for topping. Optional.
I almost always have all of these ingredients in my house. It makes a great quick dessert when I am craving something sweet.
How To Make Italian Rice Pudding
When you make this, you only need one pot and a spoon to make it over the stovetop. The key is stirring every few minutes to get that creamy texture that everyone loves.
Combine all of the ingredients in a saucepan.
Cook while stirring often for about 20 minutes until thick and sticks to spoon.
- Add All of the ingredients to a medium saucepan: Add the arborio rice, milk, butter, sugar, and salt to a saucepan and bring to a gentle simmer. It doesn't take long to make, just about 20 minutes.
- Test doneness with the back of a spoon: After about 20 minutes of gently simmering, give the rice pudding a good stir then run your finger along the back of the spoon. If you see that the line you made is still there, it is done! You can see what this looks like from my picture above.
The reason this is so creamy is because of the arborio rice which is nice and starchy. If you have had risotto, it is the same idea as that.
The arborio rice used to make this Italian rice pudding will have a nice chew to it as well, which I really love.
Tips: To make sure you have really creamy rice pudding, only cook it until it coats the back of the spoon and the rice is tender. The pudding will continue to thicken as it cools. If you are a fan of raisins, by all means, go ahead and add it at the end of cooking.
Recipe Tips
- Serving the rice pudding: Traditionally, this is served cold but you can certainly serve this warm too. This is just a matter of preference. If you do want to serve this warm, allow it to cool for a few minutes after coming off the stovetop.
- Containers for the pudding: I also like to serve this Italian-style rice pudding in individual ramekins. I like doing this with my cinnamon panna cotta and whipped chocolate ricotta as well. You can also pour the rice pudding into one large container and scoop it out into individual bowls when serving.
- Add cinnamon: Don't forget to top it with a little cinnamon before eating!
FAQS
Yes. Arborio rice is an Italian short grain rice and very starchy making it a great rice to use in rice pudding.
Italian rice pudding can be served either warm (right after cooking) or cold depending on your preference.
If your rice pudding is too thick, it is most likely caused by cooking it for too long. Rice pudding thickens as it cools so remove it from the heat as soon as you see it coat the back of a spoon.
Substitutions And Variations
- Using another type of rice: If you do not have arborio rice, you can certainly use any short-grain rice for this recipe like carnaroli rice or a traditional short grain rice. I do recommend trying it out with arborio rice if you can.
- Add raisins: If you like raisins, you can add those to the recipe at the end. Just make sure you soak the raisins in some warm water for about 20 minutes and drain them before adding.
- Make it lighter: Lighten it up by using a lower fat milk like 2% milk. The only caveat with this is the rice pudding will not be as creamy.
- Add more creaminess! If you like your rice pudding extra creamy, stir in some mascarpone or even a little condensed milk after cooking (before serving) and while the pudding is still warm.
Storing
I find that this is best stored in the fridge for no more than 2-3 days. When storing rice pudding in the fridge, it is a good idea to place plastic wrap over it, making sure it touches the pudding so a skin does not form on the top.
More Italian Desserts
Italian Arborio Rice Pudding Recipe
Equipment
- 1 medium sauce pan
Ingredients
- 3 ¼ cup Whole milk
- ¾ cup Arborio rice uncooked
- ½ cup Granulated sugar
- ¼ cup Unsalted Butter
- ½ teaspoon Vanilla extract
- pinch of kosher salt
- Ground cinnamon for topping
Instructions
- In a medium sauce pan over medium heat, add all of the ingredients and mix well.3 ¼ cup Whole milk, ¾ cup Arborio rice, ½ cup Granulated sugar, ¼ cup Unsalted Butter, ½ teaspoon Vanilla extract, pinch of kosher salt
- Bring to a simmer without a lid.
- Once simmering, reduce heat to low and keep cooking and stirring for about 20 minutes or until the mixture thickens and coats the back of a spoon and the rice is fully cooked.
- When rice pudding is fully cooked, remove from the heat and pour into 5-6 individual ramekins or a large serving bowl. Remember, the pudding will continue to thicken as it cools.
- Allow to fully cool.
- Once cool, cover with plastic wrap making sure the plastic wrap touches the top of the pudding.
- Refrigerate for 2 hours or up to 3 days.
- Dust with ground cinnamon before serving.Ground cinnamon for topping
DD says
I needed to use up leftover arborio rice and came across this recipe- it was amazing! I can't wait to make this again.
kisitalian says
I am so glad you enjoyed it 🙂
Janell M Roche says
I tried one other recipe it was gross I tried this recipe I was absolutely in love with this rice pudding and my family thank you
kisitalian says
I am so glad you enjoyed it!
Paula Campion says
My favorite ever! Five stars! I added a little amaretto and it was amazing!
kisitalian says
So glad you enjoyed it Paula! I love the amaretto addition too 🙂
Claudia says
The best rice pudding I’ve ever eaten
I add bit evaporated milk
Thank you for this recipe
kisitalian says
I am so glad to hear that Claudia 🙂 Your addition sounds wonderful
Doris Kinney says
Your recipe was definitely traditional and close to what I remember growing up with from a French Canadian household. Since I only have 2% milk I added about 3 Tablespoons of powdered milk to the milk to help make it creamy. That was the only change I made the rest of ingredients were followed as is.
kisitalian says
Glad you enjoyed it! I love hearing how similar it is to your culture and background.
Laura says
I made this recipe last week. My entire family loved it. So I had to make it again today. Thank you so much for sharing this with me.
kisitalian says
I love hearing that Laura! I am so glad everyone is enjoying the recipe 🙂