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.