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Sweet Rice Recipe

A creamy, aromatic dessert made with rice, milk, and sweetness that can be enjoyed hot, warm, or chilled.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: International
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup arborio rice or short-grain white rice
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Pinch of ground cinnamon optional
  • 2 tablespoons raisins or chopped dried fruit optional

Equipment

  • Medium saucepan with a heavy bottom
  • Wooden spoon or silicone spatula for stirring
  • Measuring cups and spoons
  • Whisk (optional, for beating egg yolks)
  • Four serving bowls or ramekins
  • Fine-mesh strainer

Method
 

  1. Rinse the arborio rice under cold water in a fine mesh strainer until the water runs mostly clear.
  2. Heat the butter in a medium saucepan over medium heat until it foams slightly.
  3. Add the rinsed rice and stir constantly for about 2 minutes until the grains turn translucent at the edges.
  4. Pour the whole milk into the saucepan with the toasted rice, stirring well to combine, then increase the heat to medium-high and bring to a gentle simmer.
  5. Reduce the heat to medium and let the mixture simmer gently for about 20 minutes, stirring occasionally.
  6. After 20 minutes, stir in the heavy cream, sugar, vanilla extract, and salt.
  7. Simmer for another 10 to 12 minutes, stirring frequently, until the rice is completely tender and the mixture reaches a creamy consistency.
  8. If using raisins or dried fruit, stir them in during the last minute of cooking.
  9. Remove from heat, taste the sweet rice, and adjust sweetness or flavor as desired.

Notes

Sweet rice keeps well in the fridge for up to 4 days. Reheat gently on the stovetop with added milk if necessary.