The ultimate old-fashioned rice pudding (creamy & comforting)

If you’re craving a dessert that feels like a warm hug, this ultimate old-fashioned rice pudding is exactly what you need. Made with a rich blend of milk and cream, fragrant vanilla bean, and tender Arborio rice, this recipe delivers one of the creamiest rice puddings you’ll ever taste. Slowly simmered to perfection, it’s simple, nostalgic, and guaranteed to become a family favourite after the very first spoonful.

Perfect served warm on a cold night or chilled for a comforting make-ahead dessert, this classic rice pudding proves that humble ingredients can create something truly special.

The Ultimate Old Fashioned Rice Pudding
2 cups milk (500ml)
2 cups cream (500ml)
1/3 cup caster sugar (75g)
1 vanilla bean
½ tsp of cinnamon
3/4 cup white Arborio rice (150g)

Firstly, carefully cut your vanilla bean in half and scrape out the seeds.  Place both the pod skin and scraped seed in a medium pot with the sugar, cinnamon, milk and cream. Stir with wooden spoon to combine. Continue stirring while you bring the mixture to the boil.  Slowly stir in the rice making sure the rice doesn’t stick to the bottom. Pop a top on the pot and turn the heat down to low.  Check occasionally to make sure mixture is not sticking to the bottom but is doing a very gentle slow bubbling. Cook for about 45-50 minutes, until rice is tender and the liquid is absorbed.  Add a bit more milk if you would like a looser consistency. Remove vanilla pod before serving.  Serves 4

Note: I also love to throw in a ½ cup of sultanas but that is optional.  Add in 15 minutes before the end of cooking.