Arborio Rice Pudding

Happy April SRC (Secret Recipe Club) reveal day my sweet little darlings!
“Sweet little darlings” is particularly apt today. This month for SRC I was assigned the blog {Sweetly} Serendipity – “for the love of sugar, happiness and serendipitous occasions”. Of course!
Taryn is a master baker (haha) – something I have yet to accomplish. While I do call myself a chef, I still don’t consider myself a baker because if flour or sugar or yeast are involved, more often than not something goes terribly awry. Cooking on the other hand – I got that shit down! Well, usually.
Her blog is loaded with all things sweet. And if the recipe I chose to make from it this month – Arborio Rice Pudding – is any indication of her talents… Well… Taryn – you go open that bakery. Because you are fucking fantastic.
Things I did not make but probably should include:
* I did make a slight adjustment to Taryn’s recipe. Rather than make the rice in a separate pot, I just cooked it in the milk itself.

Arborio Rice Pudding

Cook Time 30 mins
Total Time 30 mins


  • 4 C Whole Milk
  • 1/2 C Sweetening Agent white sugar, organic cane sugar, or likely even honey.
  • 1/4 Tsp Ground Cinnamon
  • 1 Vanilla Bean split and seeds scraped out
  • 1 C Arborio Rice uncooked.
  • 1/4 C Raisins.
  • 1 Tbsp Butter.
  • 1 Orange for zest.
  • Pinch of Fine Sea Salt.


  • In a medium sized saucepan, bring the milk, butter, sweetening agent, cinnamon, raisins, vanilla bean and seeds to a light boil, stirring gently but constantly to avoid burning.
  • Once hot, add the rice. Stir well. Bring to a boil and then reduce heat to low and simmer for around 30 minutes, stirring often. Taste around the 25 minute mark. You want the rice el dente - not crunchy but soft; soft but not mushy. The consistency should be looser than risotto - if it's too dry for your preference you can add a little more milk if necessary.
  • Add the orange zest and a pinch of salt. You may want to add just a touch of zest, taste, and add more if necessary. That's some strong shit! Stir well, remove vanilla pod, and remove from heat.
  • Scoop into bowls, sprinkle with cinnamon and serve. If you don't eat it all, this re-heats very well the next day (or two!) with a little more milk over medium heat in a smaller saucepan.
Tried this recipe?Let us know how it was!





I was assigned this month to {Sweetly Serendipity} – what were the chances? About 1 in 50, I think. To see what she made from my blog, click here.

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