Arborio Rice Pudding

By Living the Gourmet


  • 1 cup Village Harvest Arborio Rice
  • ½ cup sugar
  • Pinch of salt
  • 4 ¾ cup whole milk
  • 1 tablespoon vanilla
  • ¼ cup heavy cream
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Zest of 1 orange


  1. In a large saucepan, bring rice, sugar, salt and 4 ½ cups milk to a boil over medium heat. Reduce heat to low, cover and let simmer until thickened, about 20 minutes. Stir in vanilla and remaining ¼ cup milk.
  2. Transfer the rice pudding to a serving bowl and cover with cling film, pressing the cling film to the surface of the pudding to prevent a skin from forming on top. Transfer to the refrigerator and leave for about couple of hours.
  3. Before serving, stir in cream, cinnamon, nutmeg and orange zest. Serve with a dollop of fresh whipped cream is desired and top with addition orange shavings.

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