Risotto Rice Pudding

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Step 1.

Put the rice, milk, sugar, vanilla and ground cinnamon into a large saucepan along with a pinch of salt.

Step 2.

Cook over a medium heat, stirring regularly for 20 minutes, until the rice has absorbed a lot of the milk and is cooked, with a slight bite.

Step 3.

Add any optional extras if using after 10 minutes (see notes).

Step 4.

Serve warm or cold.

Step 5.

If eating cold you might want to stir through a little more milk as the pudding will set in the fridge. Finish how you like.

Our favourite extras to give it an extra zing are orange zest, star anise, a splash of rum/sherry, prunes, raisins, dates, or jam. You can also make it vegan by using non-dairy milk.

200g Arborio Risotto Rice
1 Litre Milk (Whole or Non-Dairy)
50g Soft Light Brown or Caster Sugar
2 Tsp Vanilla Extract or 1 Vanilla Pod, Seeds Scraped
1 Tsp Ground Cinnamon