The Best Rice Pudding for Cozy Spring Evenings Recipe

Introduction

Rice pudding is a timeless comfort dessert that feels perfect on cozy spring evenings. This creamy, rich version uses short-grain rice and a touch of lemon zest for a bright, delicate flavor. It’s simple to make and wonderfully soothing.

Ingredients

• 1 cup Short-Grain Rice (Arborio or sushi rice)
• 4 cups Full-Fat Milk
• 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• Zest of 1 Lemon
• Pinch of Salt
• Optional Garnishes: Fresh berries (sliced strawberries or raspberries), toasted slivered almonds, fresh mint

Instructions

1. Step 1: Rinse the rice under cold water until the water runs mostly clear, then drain well.
2. Step 2: In a heavy-bottomed saucepan, combine the rinsed rice, full-fat milk, granulated sugar, and a pinch of salt. Stir gently and place over medium-low heat.
3. Step 3: Bring the mixture to a gentle simmer, just until small bubbles break the surface. Stir in the lemon zest.
4. Step 4: Reduce the heat to the lowest setting and cook uncovered, stirring frequently every 5-10 minutes for about 45-60 minutes, until the rice is tender and the pudding is thick and creamy.
5. Step 5: Check for doneness; the pudding should be thick but not too stiff. If it looks too thick, stir in a splash more milk.
6. Step 6: Remove from heat and stir in the vanilla extract.
7. Step 7: Let the pudding rest for 10-15 minutes before serving warm or at room temperature, garnished with fresh berries and mint if desired.

Tips & Variations

• For extra creaminess, you can substitute half the milk with cream.
• Add a pinch of cinnamon or nutmeg along with the lemon zest for a warm spice note.
• Use coconut milk instead of dairy for a dairy-free version with a tropical twist.
• Toast the slivered almonds lightly before garnishing to add crunch and flavor.

Storage

Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. If it thickens too much after chilling, stir in a splash of milk before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use long-grain rice instead of short-grain?

Short-grain rice is better because it releases more starch, creating a creamier texture. Long-grain rice can be used, but the pudding will be less creamy and may have a grainier texture.

How do I know when the rice pudding is done?

The rice should be fully tender and the pudding thickened to a creamy consistency that holds its shape but is still soft. Stirring frequently helps prevent sticking and encourages even cooking.

The Best Rice Pudding for Cozy Spring Evenings Recipe

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★★★★★

4.8 from 57 reviews

• Author: Luna
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

This creamy, comforting rice pudding recipe is perfect for cozy spring evenings. Made with short-grain rice simmered gently in full-fat milk with a hint of lemon zest and vanilla, this dessert is rich, smooth, and subtly sweet. Topped with fresh berries, toasted almonds, and mint, it’s a delightful treat that combines simplicity with indulgence.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Short-Grain Rice (Arborio or sushi rice)
• 4 cups Full-Fat Milk
• 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• Zest of 1 Lemon
• Pinch of Salt

Optional Garnishes

• Fresh berries (sliced strawberries or raspberries)
• Toasted slivered almonds
• Fresh mint

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Instructions

1. Rinse Rice: Rinse the rice under cold water until the water runs mostly clear to remove excess starch, then drain well to prepare for cooking.
2. Combine Ingredients: In a heavy-bottomed saucepan, combine rinsed rice, full-fat milk, granulated sugar, and a pinch of salt. Stir gently to mix the ingredients evenly.
3. Simmer Mixture: Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, just until small bubbles break the surface. Once simmering, stir in the lemon zest to infuse flavor.
4. Cook the Pudding: Reduce the heat to the lowest setting and cook uncovered, stirring frequently every 5-10 minutes, for about 45-60 minutes. This slow cooking will tenderize the rice and thicken the pudding.
5. Check Consistency: Test the pudding for doneness; it should be thick but not too stiff. If it’s too thick, stir in a splash more milk to loosen it to the desired creamy consistency.
6. Finish with Vanilla: Remove the saucepan from heat and gently stir in the vanilla extract to enhance the aroma and sweetness of the pudding.
7. Rest and Serve: Let the pudding rest for 10-15 minutes to thicken slightly and cool a bit. Serve warm or at room temperature, garnished with fresh berries, toasted almonds, and mint if desired.

Notes

• Use short-grain rice such as Arborio or sushi rice for the creamiest texture.
• Stir frequently during cooking to prevent the rice from sticking to the bottom of the pan and to ensure even thickening.
• If you prefer a lighter pudding, you can substitute some or all of the full-fat milk with reduced-fat milk, but the texture will be less creamy.
• Lemon zest adds a subtle brightness, but it can be omitted if you prefer a more traditional flavor.
• This pudding can be stored in the refrigerator for up to 3 days; reheat gently with a splash of milk to restore creaminess.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: International

Keywords: Rice pudding, creamy dessert, spring dessert, lemon zest, comfort food, easy pudding, homemade rice pudding