Ingredients:

  • 1/2 cup (100g) short-grain rice, such as pudding rice or Arborio rice
  • 4 cups (1 Liter) whole milk
  • 1/4 cup (56.7g) heavy cream (optional, for extra richness)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • Lemon zest from 1/2 lemon (optional)
  • Ground nutmeg, for serving (optional)
  • Fruit jam or compote, for serving (optional)

Instructions:

  1. Rinse the rice under cold water until the water runs clear. This removes excess starch and helps prevent a gummy texture.
  2. In the saucepan, combine the rinsed rice, milk, sugar, vanilla extract, cinnamon (if using), lemon zest (if using), and salt.
  3. Bring the mixture to a simmer over medium heat, stirring frequently to prevent scorching. Reduce heat to low, cover, and simmer gently for 1 hour 30 minutes to 2 hours, or until the rice is tender and the pudding has thickened to your desired consistency, stirring every 15-20 minutes. Watch carefully to prevent sticking. This is a great way to make classic rice pudding recipe.
  4. Preheat oven to 300°F (150°C). Bring the mixture to a simmer on the stovetop, then transfer the saucepan to the preheated oven (uncovered). Bake for 1 hour 30 minutes to 2 hours, or until the rice is tender and the pudding has thickened, stirring gently halfway through. A skin will form on top – this is perfectly normal and adds flavor.
  5. Remove from heat (or oven) and stir in heavy cream (if using). Let cool slightly before serving. The pudding will thicken more as it cools.
  6. Spoon into bowls and sprinkle with ground nutmeg or top with jam/compote, if desired.