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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Finish with Vanilla: Remove the saucepan from heat and gently stir in the vanilla extract to enhance the aroma and sweetness of the pudding.
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