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rice pudding recipe
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A luxurious saffron and cardamom-infused rice pudding made with Arborio rice and full-fat milk, served with a bright raspberry compote swirl. This comfort food dessert is both deeply familiar and uniquely elegant, perfect for family dinners or entertaining guests.
Ingredients
- 200 g (1 cup) Arborio rice, rinsed well
- 1.5 L (6 cups) full-fat milk
- 150 g (¾ cup) granulated sugar
- 6 green cardamom pods, lightly crushed
- 10 saffron threads
- 2.5 ml (½ tsp) fine sea salt
- 5 ml (1 tsp) vanilla extract
- 300 g (2 cups) raspberries (fresh or frozen)
- 30 g (2 tbsp) granulated sugar (for compote)
- 15 ml (1 tbsp) fresh lemon juice
- 5 g (1 tsp) cornstarch, mixed with 15 ml (1 tbsp) cold water
- 15 g (1 tbsp) unsalted pistachios, crushed (for garnish)
Instructions
- Rinse Rice: Rinse the Arborio rice under cold water until the water runs clear; drain well. This step removes excess surface starch, preventing a gummy texture while retaining enough for creaminess.
- Infuse Milk: In a large, heavy-bottomed pot, combine the milk, 150g sugar, crushed cardamom pods, saffron threads, and salt. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Avoid a hard boil.
- Cook Pudding: Add the rinsed rice to the simmering milk. Reduce heat to low and simmer uncovered for 45-60 minutes, stirring frequently (every 5-10 minutes) to prevent sticking. Continue cooking until the rice is tender and the pudding thickens to a creamy consistency. If it becomes too thick before the rice is tender, add a small splash of extra milk.
- Make Compote: While the pudding cooks, combine raspberries, 30g sugar, and lemon juice in a separate small saucepan. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the berries have broken down.
- Thicken Compote: Stir the cornstarch slurry into the raspberry compote and continue to simmer for 1-2 minutes, stirring constantly, until slightly thickened. Remove from heat and set aside to cool.
- Finish Pudding: Remove the cooked rice pudding from the heat. Carefully remove and discard the crushed cardamom pods. Stir in the vanilla extract.
- Serve and Garnish: Spoon the warm or chilled pudding into bowls. Swirl spoonfuls of the raspberry compote over the top, creating ribbons. Garnish with a sprinkle of crushed pistachios.
Notes
Use full-fat milk for the richest and creamiest texture. The pudding thickens considerably as it cools, so aim for a slightly fluid consistency when removing it from the heat. Frequent stirring every 5-10 minutes during the cooking process is essential to release starches and prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 645 calories
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 87 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 40 mg