Arborio Rice Pudding

from ButterYum
makes four 1-cup servings


  • 1/2 cup Arborio rice
  • 4 cups milk (skim works just fine)
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 1/4 cup raisins (optional)
  • 1/2 to 1 teaspoon vanilla bean paste or vanilla extract (to taste)
  • 1 egg yolk (optional, but will add a bit of luxury to the finished texture)
  • Sprinkling of cinnamon (optional)


  1. In a medium heavy-bottomed sauce pan, place rice, milk, sugar, and butter; stir.  
  2. Bring to a boil; stirring occasionally.  
  3. Add raisins if using; reduce heat to a gentle bubble and stir frequently for 20-30 minutes until the rice is plump and creamy (see note below) - don't walk away during this step.  
  4. Remove from heat and stir in vanilla and optional egg yolk if using.  
  5. Serve immediately or transfer to a storage container and cover the surface with plastic wrap to prevent a skin from forming; chill completely.  
  6. To speed the chilling process along, pour onto a large rimmed cookie sheet before covering with plastic and placing it in the fridge.  
  7. Sprinkle with a little cinnamon before serving.


  • If you plan to serve the rice pudding hot, cook to desired serving consistency.  
  • If you plan to serve it cold, it will firm up when chilled so stop cooking when the consistency is a bit looser than you want.  
  • If you find your chilled rice pudding is too firm, stir in a little cream or half and half.