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Rice Pudding

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Adjust Servings:
250 ml Arborio Rice We are measuring by volume
1000 ml Milk 3.2%
500 ml Water
60 gr Butter
125 gr Sugar (White)
1 tspn Cinnamon powder
1 piece Cinnamon Stick
1 lemon Lemons skin
1 piece Anise Star

Rice Pudding

Best tip, keep the volume ratio 1/6

  • Dessert
  • Gluten Free
  • Vegetarian
  • Serves 8
  • Easy




This dessert can be found in all its variants from Asia to the Middle East and North Africa to America and they all rely on or trust their success in the combination of rice, milk, some sweetener, spices and some fat to add creaminess. Being one of my childhood memories and the simplicity to prepare it, made me try to develop a dessert that even though requires some love in it, the result is more than worth it and most of the people like it, so it’s like a win-win, if they don’t like it well they can just eat normal rice, I haven’t heard of the first person who doesn’t like rice or is rice intolerant. A good advantage of this dessert is that you can prepare a big batch and have dessert the whole week! depending on your taste, of course, you can regulate the amount of sugar or fat to adapt it, for this recipe I tried to have a balanced combination and not compromise taste with yummy and delicious ingredients. Ps: When making small batches (Under 1 litre of milk/water) increase the ratio 1/7 because of evaporation of water


20 min


Peel the lemon skin that doesn't have any white. Put in a pot water, milk, anise star, cinnamon stick and powder, lemon skin and sugar. Put in medium/low fire until reaches a temperature of 80 degrees (lower than boiling) and keep for 15 minutes. Let it chill a bit and remove the cinnamon stick, anise star. If you don't like the feeling of powder cinamon you can remove the little layer of fat that it creates when milk gets cold. Personally I leave the lemon skin since provides a great flavour and once it's cooked it's a great addition to the pudding.


When the infused milk and water mix is clean, warm up again and once it's close to boiling, add the rice. Keep the fire medium/low and remove constantly for about 20 minutes. By that time, you will feel that the mixture is more dense, from time to time you should check the rice to see that is 'al dente'. Once the mixture has a consistent texture and the rice is done, add the butter and turn off the fire. Wait to chill and put in the fridge. Enjoy

Sergio Varela

Another one bites the cake
Another one bites the cake