A warm, comforting dessert for a cold, chilly day
Our classic rice pudding is one of the best rice puddings I’ve ever tasted. Okay, granted, most of the rice puddings I’ve had in my lifetime have come in a plastic disposable cup, but this recipe really is that good. And it's so easy, you’ll never buy store-bought rice pudding again.
The Chatelaine Kitchen receives many reader letters regarding food allergies, so we’ve also developed some dairy-free options as well with almond and rice milk that are as equally creamy and delicious. The secret is in the rice we use – arborio – which is a short-grain rice also used to make risotto. Arborio rice contains more starch than other rice, which when combined with liquids, helps to thicken and give the dish a creamy texture.
I’m not a fan of raisins, so I omit those from my rice pudding. You can serve this warm or cold, but for me, there’s nothing better than nibbling on a bowl of warm rice pudding while it’s snowing outside.
