Grandma's Italian Style Rice Pudding

Grandma's Italian Style Rice Pudding is the most comforting food I remember by here. She always made recipes that are etched in my mind in flavor but this rice pudding is the most comforting I remember fondly of all the desserts she cooked to perfection. It's a great delicious custard with rice dessert with a hint of cinnamon.

Grandma's Rice Pudding Recipe is hard to beat in flavor and so easy to make!

Well I have to say I love my grandma's recipe for rice pudding and I have made it a ton of times and  it always comes out perfect!

 It's truly the BEST RICE PUDDING I have ever eaten! 

I know that everyone has a favorite their grandmother, mom and even other family member makes that keep their memory alive, this is the one for me.

When I make this, I think of good old fashioned homemade  wholesome ingredients and comfort food from grandma's house.

Made with all fresh ingredients, usually staples in most households back then. She'd whip up a batch of this in no time.

Adding dried fruits brings it to another level of deliciousness!

Grandma sometimes like to put dates of figs in hers. 

Most of us weren't big fans of  either of them.

 Back then so she would split it in half and add make some raisins to one bowl of rice pudding and in the other bowl the kind she loved with figs and dates

Addicting to say the least!

Let me just say it's quite addicting. Creamy, full of flavor and I started eating it hot. 

Either way it's over the top but don't just take my word for it, if you are rice pudding lover this is a must try.

When I was growing up and grandma made this I didn't know it wasn't for dinner. 

Because it had rice in it I though it was our supper! I was quite happy anytime she prepared this for me and couldn't get enough of it. 

Even if we didn't have anything else for dinner, this would have been just fine for me all by itself.

I loved watching her stir the pot over the old fashioned gas stove.  I can still see her lighting the pilot light to get it to come one. What a beautiful stove it was.

  The oven had a small side oven and a large oven in front. The the top had 5 burners. Gas was the way to go in those days back in 1960.

Although I have a smooth top electric stove now, I would love to have a gas stove again some day.


I really felt its a more natural way to cook and I really like the results from a gas stove over electric.

Slowly simmer this and stir occasionally. 

No need to watch the pot.  I also use a wooden spoon. I always have. Love using wood over plastic or metal. 

Grandma's Italian Style Rice Pudding Pin for later

The best rice to use is arborio rice.

Arborio rice is the only kind of rice I have been accustomed to in making this rice and that's what grandma used.

 I am sure you can use regular long grain, but I have never tried that. I want to always make it as close to her taste as possible. I pretty much have recreated the taste exactly to hers that I can remember.

One other thing, if the kids hate raisins, don't add them, grandma use to chop up maraschino cherries for just the top  when I was a kid and I loved it that way.

 I just garnish the top for a festive look during the Holiday and also some green candied cherries too! 

A great change in flavors also!

 Hope you love this one as much as we do. It's worth every cooking minute!  

Author: Claudia Lamascolo

Grandma's Best EVER Rice Pudding

prep time: 10  mins cook time: 45 mins  total time: 55 mins

Please read the entire recipe before making this. You will have interval times to add ingredients. I like to measure everything out and have it ready to add when it's time.

2 cups whole milk or half and half

3/4 cup sugar

3/4 cup extra milk

1/4 teaspoon salt

3/4 cup Italian Arborio rice

1 3/4 cups water to boil the rice in or coconut water

1 cinnamon stick (new ingredient to make it over the top great!)

1 egg beaten

ground cinnamon

2 tablespoons butter 1 tablespoon vanilla extract

freshly ground nutmeg

Optional: 2/3 cup raisins

In a small saucepan add 1- 3/4  cups water, 1 cinnamon stick  and 1/4 teaspoon salt. Bring to a boil. Add the rice to the pot on low simmer. Cover and cook for 12 minutes or until soft.

Grab another clean medium size saucepan and add the cooked rice, 2 cups milk with the cinnamon stick and 3/4 cup sugar.

Cook for around 30 to 35 minutes or until creamy and thick like a pudding and not watery looking (stirring occasionally on low heat.)  Stir in the last 3/4 cup of milk, the beaten egg and raisins if using and keep stirring on medium heat stirring constantly around another 2 minutes. Remove cinnamon stick and take off from heat. Stir in the butter and vanilla. Garnish with freshly ground nutmeg or cinnamon. It's fabulous!

notes

Tip: Stir occasionally. Keep on low heat make sure you use a timer.