At a Glance

35 mins. to 45 mins.
45 mins. to 60 mins.
approximately 2 cups pudding
Rich, silky, creamy — rice pudding is comfort in a bowl. The pudding by itself is wonderful, but when the heavenly scent and flavor of two vanillas are added, you just can't ask for a better dessert.
Volume Ounces Grams

  • 2 cups whole milk
  • 1 cup heavy cream, divided
  • 1/4 cup sugar
  • 1/2 cup sushi or Arborio rice
  • 1/2 teaspoon vanilla extract, King Arthur Pure Vanilla Extract preferred
  • 1/2 teaspoon Vanilla Bean Crush or King Arthur Pure Vanilla Plus
  • pinch of salt


  1. Place the milk, 3/4 cup cream, sugar, rice, and King Arthur Pure Vanilla Extract in a medium-sized saucepan over medium heat.
  2. Bring to a simmer and cook, stirring frequently, for 30 to 35 minutes, until thickened and the milk is almost completely absorbed. This is very similar to cooking risotto.
  3. Test the rice to ensure it's done. You want a firm bite, but no crunchy center to the kernel.
  4. Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the Vanilla Bean Crush or Pure Vanilla Plus, along with a pinch of salt.
  5. Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.
  6. Yield: about 2 cups pudding.

Tips from our bakers

  • Why add more cream and vanilla at the end of cooking? Adding extra cream that does not get cooked helps keep the pudding smooth and cream, not clumpy. Adding the extra vanilla gives you a double layer of pure vanilla flavor.
  • If you don't have Vanilla Bean Crush or Pure Vanilla Plus, you can use 1/2 teaspoon of vanilla extract instead. You won't get the benefits of the vanilla bean, but the flavor will still be fine.
  • Sushi and/or Arborio rice have small grains and give off plenty of starch that makes for a creamier pudding. You can use regular long grain rice instead, just expect a less creamy final result.