Fish Free Classic Rice Pudding
Total time50 min
Prep time5 min
Cook time45 min
4.5(16)
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Learn more →Ingredients
6 servings
- ¾ cup short-grain white rice (such as arborio or sushi rice)
- 1 ½ cups water
- 3 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ⅓ cup granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
For serving
- ½ tsp ground cinnamon, for serving (optional)
- 1 tbsp unsalted butter (optional)
Can be omittedunsalted butter
Instructions
- 1
Combine the rice and water in a medium heavy-bottomed saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the water is almost fully absorbed, about 8–10 minutes.
- 2
Add the whole milk, heavy cream, sugar, and salt to the saucepan. Stir to combine and bring to a gentle simmer over medium heat, stirring frequently to prevent the milk from scorching on the bottom.
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