How to Make Rice Pudding
Step 1
In a saucepan, combine milk, sugar, and orange zest. Heat over medium until just below boiling.
Stir in the rice, reduce heat, and cook gently—stirring occasionally—until the rice is tender and the pudding has thickened. (It will continue to thicken as it cools.)
Step 2
Remove from heat. Let it cool slightly or fully, depending on how you prefer it.
Step 3
Spoon into bowls and dust with unsweetened cocoa powder before serving.
Pro Tips for Perfect Pudding
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Avoid overcooking: Stir occasionally and monitor texture—especially as it cools.
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Go dairy-free: Substitute almond milk or oat milk for a lighter, plant-based option.
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Make it richer: Stir in a little cream or butter at the end for added silkiness.
Frequently Asked Questions
Can I Make It Ahead?
Yes! Cook, cool, and refrigerate for up to 3 days.
What Type of Rice Can I Use?
Carnaroli is preferred for its creaminess, but Arborio or other short-grain varieties work well too.
How Do I Reheat It?
Warm it on the stovetop over low heat, adding a splash of milk if needed to restore creaminess.
Is It Gluten-Free?
Yes—as long as all your ingredients are gluten-free, including any toppings or flavorings.
Can I Add Other Flavors?
Absolutely! Try vanilla, cinnamon, cardamom, or a splash of almond extract.
How to Store & Freeze
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To store: Let cool, then refrigerate in an airtight container for up to 3 days.
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To freeze: Cool completely, transfer to a freezer-safe container, and freeze for up to 1 month. Thaw overnight in the fridge and reheat gently with a little milk.
