Italian rice pudding

    3 hours

    This is my Italian grandmother's rice pudding recipe! It is simply delicious. Traditionally served cold, garnish with chopped nuts.

    3 people made this

    Serves: 8 

    • 1.5L whole milk
    • 175g Arborio rice
    • 150g caster sugar, divided
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 2 eggs
    • 2 egg yolks
    • 240ml heavy whipping cream

    Prep:10min  ›  Cook:40min  ›  Extra time:2hr10min chilling  ›  Ready in:3hr 

    1. Mix milk, rice, 1/2 of the sugar, vanilla extract and salt together in a saucepan over medium-high heat. Bring to the boil.
    2. Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
    3. Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
    4. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
    5. Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour rice pudding into a serving dish; cover and refrigerate until chilled, at least 2 hours.

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