Rabbit River Italian Rice Pudding









6 cups Cold Whole Milk
¼ tsp salt
¾ cup Sugar
4 Large Rabbit River Organic Egg , beaten
1 cup Italian Arborio Rice
1 cup Heavy Cream
1 tsp Ground Cinnamon (optional)
2 tsp Vanilla Extract


  • The Secret to Wonderful Rice Pudding: Rinse pan with cold water DO NOT DRY. (Don’t ask why – just do it!)
  • Pour in milk and bring to a boil over medium heat.
  • Stir in rice and return to boil over medium heat.
  • Reduce heat and simmer uncovered until rice is tender. Approx. 30 – 45 minutes.
  • Stirring occasionally, but do not let your milk burn on the bottom of the pan.
  • Meanwhile in a small bowl combine heavy cream, sugar, Large Rabbit River Farms Egg Yolks, vanilla and salt, whip lightly. Set aside.
  • When rice is thick and tender and has absorbed all of the milk, stir in cream mixture adding
  • a little of the hot mixture to the cold egg mixture first (tempering the mixture).
  • Continue adding the cream mixture to the milk mixture until completely combined. Heat to a boil.
  • Remove and pour into a 2 qt. serving bowl.
  • Sprinkle with Cinnamon if desired and chill for at least 3 hours.

Serving Suggestion: Instead of Cinnamon, top with Fresh B.C. Strawberries or Raspberries.

Copyright 2015 Rabbit River Farms