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White bowl of coffee cream rice pudding with whipped cream and espresso powder dusting on a wooden board

Coffee Cream Rice Pudding

Stovetop coffee cream rice pudding made with arborio rice, espresso, and whole milk. Served warm or chilled with whipped cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

Pudding
  • 150 g arborio rice short-grain, uncooked
  • 750 ml whole milk
  • 60 ml freshly brewed espresso strong, about 2 shots
  • 60 g white sugar
  • 1 tsp vanilla extract
  • 1 pinch fine salt
Cream topping
  • 120 ml heavy cream cold, for whipping
  • 1 tbsp powdered sugar
  • 1/2 tsp ground cinnamon or instant espresso powder for dusting, optional

Method
 

Make the pudding
  1. Combine the arborio rice and whole milk in a 3-quart heavy-bottomed saucepan over medium heat. Stir to separate the grains.
  2. Warm the milk until it just begins to steam, about 5 minutes. Do not let it boil at this stage.
  3. Add the sugar, salt, and vanilla extract. Stir until the sugar dissolves, about 1 minute.
  4. Pour in the espresso and stir to combine. Reduce the heat to medium-low.
  5. Cook uncovered for 22 to 25 minutes, stirring every 3 to 4 minutes, until the rice is tender and the pudding coats the back of a spoon. It will look slightly underdone, that's correct.
  6. Remove from heat. The pudding will thicken further as it cools.
Whip the cream
  1. Pour the cold heavy cream into a mixing bowl. Add the powdered sugar.
  2. Whip with a handheld electric mixer or whisk until soft peaks form, about 2 to 3 minutes. Stop before the peaks turn stiff.
Serve
  1. Spoon the warm pudding into bowls or glasses.
  2. Top each portion with a spoonful of whipped cream.
  3. Dust lightly with ground cinnamon or espresso powder if using. Serve immediately or refrigerate for up to 4 days.

Notes

For a stronger coffee flavor, increase the espresso to 90 ml and reduce the milk by 30 ml to keep the ratio balanced.