Creamy Rice Pudding

I used 1/3 cup Arborio rice and 1/3 cup sugar, and 3 cups whole milk plus 1 cup heavy cream. Threw in a cinnamon stick while cooking, and stirred in 1/2 tsp vanilla right when it came out of the oven.
I will make this again, and again, and again. It was delightful.

Used 1/3 cup sugar which is less than the recommended amount and it was too sweet. Next time use 1/4 cup.

Give this time. Yes, it's slow, but 1/4 c. of rice will absorb the milk and become a wonderful pudding. Right around the 2.5 hour mark it's a delicious pudding! Add some raisins, then top with toasted almonds.

This did not work for me until I added about another 2 cups of rice. I followed the recipe exactly as stated and 2 1/2 hours later added a lot more rice.

Vegan: Used 2 cans full fat coconut milk and since I had a can of sweetened condensed coconut milk, I used that for the remainder of the milk and left out the sugar. It only took 1.5 hours in the oven for me, but I started with room temp ingredients. The result: so simple, delicious and rich. But if you like it less sweet you may want to just use milk and sugar rather than sweetened condensed and thus have more control over the sweetness. I would still use it next time, just less, perhaps.

I used our "new" power pressure cooker, took two runs at 10 minutes... came out most creamy, lovely texture, great taste like the slow cooked recipe... definitely a do over.

Have made this more than once, and it’s delicious, but I do recommend you leave plenty of extra time to allow for... variables. Tonight, starting with cold milk and a cold baking dish, some apparently not-too-thirsty Arborio rice, and cooking in the back of a cold Chicago apartment in January, we sailed into the 3-hour mark before I finally gave up on it and packed it into the fridge to finish another day. Luckily I had some cookies stashed away for just such an emergency. Still, start it early!

It would have been super helpful if the recipe developers had said how to test "done" when it is in the oven. As the many comments note, you can't do it just by the clock. I made a double batch (and the milk was cold) so I knew it would take longer but that left me totally in the dark about how much it would firm up once I took it out. From the comments, clearly many need some guidance on when it was firm enough.

Uncooked

Cooked exactly as shown and used Arborio rice. This was wonderfully creamy and delicious. It did take a lot longer than 90 minutes, however. This cooked for about 2:45 total...and was worth the wait. It’s 1:00 am so I had mine nice and warm from the oven, topped with cinnamon; hubby fell asleep waiting so he can have his cool tomorrow.

Took me right back to my grandmas kitchen! Wonderful and super-easy. I used my LeCruset covered casserole and it thickened up just fine, but I did cook it for 2.5-3 hours, didn’t keep track. To make it perfect, I had a chai tea bag in the mixture the first hour, added the teaspoon of vanilla, and in the last 10-20 minutes added 1/4 cup of chopped dried cranberries and 1/2 tsp grated orange peel. Stirred in 2 egg yolks beaten with 1 tbsp cognac at the end. Heavenly!