Creamy mascarpone rice pudding is the spoonable dessert I make when plain rice pudding feels too plain. Mascarpone stirred in at the end makes the milk-and-cream base lush, with ground cinnamon and vanilla extract doing the warm work. Forty minutes, six bowls, and a scatter of almonds on top.
Forget everything you know about rice pudding! This isn’t your average stovetop dessert. We’re elevating a classic comfort food with the rich, velvety magic of mascarpone cheese. The result is an incredibly creamy, decadent pudding with warm notes of cinnamon and vanilla, perfect for a cozy night in or an elegant dinner party finale. It’s surprisingly simple to make but tastes absolutely luxurious. Let’s get cooking!
Ingredients
• 1 1/2 cups / 355 ml milk
• 1 cup / 200g (7.1 oz) long-grain white rice
• 1/2 teaspoon (10 ml / 0.3 fl oz) ground cinnamon
• 1 teaspoon vanilla extract
• 3/4 cup / 180 ml heavy cream
• 3 tablespoons granulated sugar
• 1 cup / 227g (8 oz) mascarpone cheese
• 16 whole, unblanched almonds, for garnish
Instructions
1. In a medium-sized saucepan, combine the milk, rice, and ground cinnamon. Bring the mixture to a boil over medium heat, stirring to prevent sticking.
2. Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the rice is cooked through. Be sure to stir occasionally.
3. In a small bowl, stir the vanilla extract into the heavy cream. Pour this mixture into the cooked rice and stir to combine.
4. Continue cooking on low heat, uncovered, stirring frequently until the rice is very tender and the pudding has thickened.
5. Remove the saucepan from the heat. Gently stir in the granulated sugar and mascarpone cheese until the mixture is smooth and fully incorporated.
6. Spoon the warm pudding into 6 individual dessert dishes.
7. Chill in the refrigerator for at least 1 hour before serving. Garnish with whole almonds just before you’re ready to enjoy.
Nutritional Information
• Serves: 6
• Cost Per Serving: Approx. $1.24
• Calories: 340
• Fat: 23g
• Carbohydrates: 28g
• Protein: 6g
• Fiber: 2g
• Sugar: 10g
• Sodium: 50mg
Pro Tips
• For an even creamier texture, try using Arborio or Carnaroli rice. They release more starch, resulting in a luxuriously thick pudding.
• To prevent the mascarpone from splitting, let it sit at room temperature for about 15-20 minutes before stirring it into the hot rice mixture.
• Experiment with flavor by adding a strip of lemon or orange zest to the milk while it simmers for a bright, citrusy note. Remove the zest before serving.
• For a richer flavor, toast the almonds in a dry pan over medium heat for 3-4 minutes until fragrant before using them as a garnish.
FAQ
Q: Is this creamy rice pudding recipe gluten-free
A: Yes, this recipe is naturally gluten-free as all ingredients—rice, milk, cream, sugar, and mascarpone—do not contain gluten. If you have a severe sensitivity, ensure your vanilla extract and cinnamon are certified gluten-free.
Q: Can I make this mascarpone rice pudding vegan
A: Absolutely. To make a vegan version, substitute the milk and heavy cream with a full-fat, creamy plant-based milk like oat or cashew milk. For the mascarpone, use a store-bought vegan mascarpone or a high-quality vegan cream cheese.
Q: What is the best type of rice for this vegetarian pudding
A: For the ultimate creamy texture, use a high-starch, short-grain rice like Arborio or Carnaroli. These varieties release more starch as they cook, creating a naturally thick and velvety pudding, which is perfect for an egg-free vegetarian recipe.
Q: How should I store leftover rice pudding
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pudding will thicken as it chills. Enjoy it cold directly from the fridge, or gently reheat it on the stovetop with a splash of milk to restore its creamy consistency.
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Creamy Mascarpone Rice Pudding
Ingredients
Method
- In a medium-sized saucepan, combine the milk, rice, and ground cinnamon.
- Bring the mixture to a boil over medium heat, stirring to prevent sticking.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the rice is cooked through. Be sure to stir occasionally.
- In a small bowl, stir the vanilla extract into the heavy cream.
- Pour this mixture into the cooked rice and stir to combine.
- Continue cooking on low heat, uncovered, stirring frequently until the rice is very tender and the pudding has thickened.
- Remove the saucepan from the heat. Gently stir in the granulated sugar and mascarpone cheese until the mixture is smooth and fully incorporated.
- Spoon the warm pudding into 6 individual dessert dishes.
- Chill in the refrigerator for at least 1 hour before serving.
- Garnish with whole almonds just before you're ready to enjoy.
