Creamy Rice Pudding with Yogurt
This Creamy Rice Pudding with Yogurt is a comforting, velvety dessert with a tangy twist. Easy to make and perfect for any occasion!
Servings: 4 servings
Ingredients
- 1/2 cup Arborio rice
- 2 1/2 cups milk whole milk or any non-dairy milk
- 1/3 cup sugar or 1/4 cup honey, sweeten to preference
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 teaspoons coconut oil
- choice of fruit yogurts for serving such as strawberry, blueberry, or peach
Instructions
Creamy Rice Pudding with Yogurt, Made Easy
- Rinse the Arborio rice under cold water to remove excess starch for a creamy texture without stickiness.
- In a medium saucepan, combine the rinsed rice, milk, sugar or honey, salt, and ground cinnamon. Stir well to mix.
- Place the saucepan over medium heat. Bring to a gentle boil, then reduce heat to low and simmer, stirring frequently to prevent sticking.
- Cook for 25-30 minutes until rice is tender and mixture thickens to a creamy consistency. Add more milk if too thick.
- Remove from heat and stir in the coconut oil for a rich, smooth finish.
- Serve warm immediately or let cool to room temperature. Chill in fridge for a refreshing dessert if desired.
- Spoon into bowls and top with your choice of fruit yogurt to add flavor and texture contrast.
Equipment
- Medium Saucepan
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Serving bowls
Notes
- For a creamier pudding, stir continuously and cook longer for thicker consistency.
- Try adding spices like nutmeg or cardamom for unique flavor variations.
- Use unsweetened non-dairy milk to better control sweetness if substituting milk.
- Adjust sweetness gradually to suit your taste preferences.
- Store leftovers in an airtight container in the fridge for up to 4 days and reheat gently with added milk.