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Old-fashioned arborio rice pudding made with milk, vanilla ice cream, and egg yolks in a shallow pan

Old-Fashioned Arborio Rice Pudding with Vanilla Ice Cream

Kastra Recipes Staff
This creamy old-fashioned arborio rice pudding is made with milk, sugar, vanilla ice cream, and egg yolks — just like classic bakery and diner versions from decades ago. Smooth, stable, and comforting, with no modern stabilizers.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine American, Greek, Italian
Servings 8 Servings
Calories 250 kcal

Equipment

  • Heavy-bottom saucepan (2.5–3 L / 10–12 cup)
  • Wooden spoon or heatproof spatula
  • Whisk
  • Mixing bowl (for egg yolk)
  • 24×34 cm (9×13-inch) pan for cooling
  • Plastic wrap

Ingredients
  

  • 1.5 liters 6⅓ cups 2% milk
  • 150 g ¾ cup arborio rice
  • 150g g ¾ cup granulated sugar
  • 220 g 1½ cups vanilla ice cream, full-fat
  • 2 egg yolks
  • ½ tsp salt
  • ¾ tsp vanilla extract

Instructions
 

Cook the rice

  • In a heavy-bottom saucepan, combine the milk, water, rice, and salt.
  • Bring to a gentle simmer over medium-low heat, stirring often to prevent sticking.
  • Once you see bubbes appear than start timing the cooking of the rice.
  • Cook 25–30 minutes, until the rice is fully tender and the mixture is creamy but still loose and fluid.

Sweeten

  • Once the rice is fully cooked, add the sugar and stir until completely dissolved.
  • If using vanilla powder, add it now with the sugar.

Turn the heat OFF.

  • Temper the egg yolks
  • In a small bowl, whisk the egg yolks until smooth.
  • Slowly ladle in about ½ cup of the hot rice pudding, whisking constantly to temper the yolks.

Finish the pudding (OFF the heat)

  • Stir the tempered yolks back into the pot with the heat off.
  • Let the pot sit off the heat for about 1 minute to slightly lower the temperature.
  • Add the vanilla ice cream and stir gently until fully melted and smooth.
  • If using vanilla extract, stir it in now.
  • The pudding should look glossy, creamy, and fluid.

Cool properly

  • Pour the hot pudding into a 24 × 34 cm (9 × 13-inch) pan.
  • Smooth the surface and press plastic wrap directly onto the pudding to prevent a skin.
  • Refrigerate until fully chilled, 2–3 hours.

Notes

Chef Notes
  1. Adding water helps prevent the milk from burning during the long simmer.
  2. Egg yolks, ice cream, and vanilla are added only off the heat.
  3. Do not simmer or boil after adding the yolks.
  4. The pudding thickens further as it chills—avoid overcooking.
  5. Serve chilled, optionally dusted with cinnamon or nutmeg.
Keyword American / European bakery-style, old-fashioned rice pudding, vintage dessert