Riso al latte is what my Italian neighbour called it when she brought a bowl over one evening, still warm, with sliced strawberries on top. Rice pudding. But made with Arborio rice, a split vanilla bean, and whole milk simmered for forty-five minutes until the rice is tender and the liquid turns creamy.
Chopped toasted almonds and finely chopped strawberries get stirred in at the end. The rest of the strawberries, sliced, and more almonds go on top. It is meant to be eaten warm or at room temperature, and it is better the second way because the rice absorbs more liquid as it sits. One of our favourite spring desserts for exactly that reason — it is patient, and so is the cook.
Tips for Making Riso al Latte
Stir frequently during the simmer
Arborio rice releases starch as it cooks, which makes the pudding creamy. But it also sticks to the bottom of the pan if you walk away. Stir every few minutes for the full forty-five minutes. 
Use a medium saucepan and keep the heat at a gentle simmer. A hard boil cooks the milk too fast and the rice stays chewy.
Add the strawberries and almonds at the right time
The finely chopped strawberries and two tablespoons of almonds go in after the rice is cooked. They warm through in the residual heat.
The sliced strawberries and remaining almonds go on top when you serve. They stay fresh and add contrast to the warm pudding.
Riso al Latte con Fregole e Mandorle – Easy Rice Pudding
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy rice pudding gets a vibrant twist with toasted almonds and fresh strawberries. A simple dessert perfect for any occasion.
Ingredients
- 4 cups (946 ml) whole milk
- 1/4 cup (60 ml) sugar
- 1 vanilla bean, split lengthwise, seeds scraped out and reserved
- 1/4 teaspoon fine sea salt
- 3/4 cup (177 ml) Arborio rice
- 3 tablespoons toasted almonds, finely chopped
- 8 large strawberries, 4 finely chopped, 4 sliced
Instructions
- Combine milk, sugar, vanilla bean and seeds, and salt in a medium saucepan; bring to a boil.
- Add rice, reduce heat to a gentle simmer, and cook, stirring frequently, until rice is tender and pudding is creamy (approximately 45 minutes).
- Stir in 2 tablespoons of finely chopped almonds and finely chopped strawberries.
- Serve warm or at room temperature, topped with the remaining strawberry slices and chopped almonds.
Notes
- For a richer flavor, use full-fat coconut milk instead of whole milk.
- If Arborio rice is unavailable, substitute with other short-grain rice like Carnaroli.
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 15
Frequently Asked Questions
Can I use a different rice?
Arborio works best because of its high starch content. Other short-grain rice like Carnaroli will also work. Long-grain rice like basmati will not produce the same creamy texture.
Why a whole vanilla bean instead of extract?
The split vanilla bean simmers in the milk for the entire forty-five minutes, releasing more flavour than extract added at the end. You can see the seeds in the finished pudding. If you only have extract, add a teaspoon after cooking.
Can I make this ahead of time?
Yes. The pudding thickens as it cools and can be refrigerated overnight. Add a little milk when reheating to loosen it. Add the fresh strawberries and almonds just before serving.
Arborio rice does something no other grain has done for my rice pudding. I’ve used long-grain before and never hit creamy the same way. Worth digging the arborio out of the risotto drawer. I split a whole vanilla bean from a jar a friend gifted me and the specks through the pudding were worth the extra dollar per scoop.
Stirring every few minutes is important with arborio. Walked away once to grab a glass of water and scorched a ring on the bottom of the pot. Caught it early and rescued the top half. Temperature down a notch is also a move I wish I’d made earlier.
better cold out of the fridge next day.
My grandmother made riso al latte every Sunday of my childhood in Padua. When I saw this recipe I had to try the strawberry-almond version right away. She’d done hers plain with a dusting of cinnamon but I loved the contrast of the toasted almonds against the sweetened arborio. Ate it warm, then again cold the next morning out of the fridge. Both ways are right. :)