Mini Rice Pudding Shots

Of all the desserts in my repertoire, there’s a special place in my heart for those that evoke a sense of pure, unadulterated comfort. For me, that’s rice pudding. It’s the dessert my grandmother would make on a chilly evening, the scent of cinnamon and warm milk filling the entire house. It was a hug in a bowl. But as much as I adore the classic, serving a large bowl of rice pudding at a party or a family get-together felt a bit… rustic. I wanted to elevate this humble classic, to transform it into something chic, elegant, and perfectly suited for entertaining. That’s how the idea for these Mini Rice Pudding Shots was born. The first time I served them was at our annual holiday open house. I was nervous. Would people be excited about rice pudding in a tiny glass? The reaction was beyond anything I could have hoped for. Guests were enchanted. They loved the single-serving portion, which allowed them to indulge without feeling overwhelmed. They raved about the incredibly creamy texture and the perfect balance of sweetness and spice. My brother-in-law, a notorious dessert skeptic, had three of them! These little shots became the star of the show, a sophisticated nod to a nostalgic treat. They are now my go-to dessert for any occasion, from dinner parties to casual barbecues, because they prove that the most comforting flavors can also be the most elegant.

Ingredients

This recipe relies on simple, high-quality ingredients to create a luxuriously creamy and flavorful pudding. Each component plays a crucial role in achieving the perfect texture and taste.

• 1 cup Arborio Rice: This Italian short-grain rice is the star of the show. Its high starch content is essential for creating an exceptionally creamy, velvety texture without becoming mushy.
• 4 cups Whole Milk: The foundation of our pudding’s liquid base. Whole milk provides the necessary fat content for a rich flavor and smooth consistency.
• 1 cup Heavy Cream: This is our secret weapon for ultimate decadence. The heavy cream is added towards the end of the cooking process to give the pudding an unbelievably luscious and full-bodied finish.
• ¾ cup Granulated Sugar: Provides the perfect level of sweetness to balance the richness of the dairy. You can adjust this slightly to your personal preference.
• 1 large Cinnamon Stick: Infusing the milk with a whole cinnamon stick imparts a deep, warm, and nuanced spice flavor that is far superior to ground cinnamon mixed in at the end.
• 1 Vanilla Bean, split lengthwise, or 1 ½ teaspoons Pure Vanilla Extract: A split vanilla bean will stud the pudding with beautiful black specks and provide an authentic, complex vanilla aroma. High-quality pure vanilla extract is a great alternative.
• ¼ teaspoon Kosher Salt: A small but vital ingredient. Salt enhances all the other flavors, brightens the sweetness of the sugar, and balances the richness of the milk and cream.
• Garnish (Optional): Ground cinnamon, freshly grated nutmeg, or a small sprig of mint for a touch of color and extra aroma.

Instructions

Follow these steps carefully to ensure your rice pudding is perfectly cooked, creamy, and free of any scorched flavor. The key is low heat and patient, consistent stirring.

1. Prepare the Rice: Place the Arborio rice in a fine-mesh sieve. Rinse it under cold running water for about 30 seconds, or until the water runs mostly clear. This step removes excess surface starch, which helps prevent the pudding from becoming overly gummy while still allowing the grains to release enough starch for creaminess. Drain the rice thoroughly.
2. Combine Initial Ingredients: In a heavy-bottomed, medium-sized saucepan or Dutch oven, combine the rinsed Arborio rice, whole milk, granulated sugar, the whole cinnamon stick, and the kosher salt. If you are using a vanilla bean, split it in half lengthwise with a small knife, scrape the seeds out, and add both the seeds and the pod to the pot. If using vanilla extract, you will add it later.
3. Bring to a Gentle Simmer: Place the saucepan over medium heat. Stir the mixture gently but constantly with a wooden spoon or heatproof spatula, making sure to scrape the bottom of the pot to prevent the rice and sugar from sticking and scorching. Bring the mixture to a gentle simmer. You should see small bubbles breaking the surface around the edges of the pot. Do not let it come to a rolling boil, as this can cause the milk to scald and the rice to cook unevenly.
4. Cook Low and Slow: Once simmering, immediately reduce the heat to low. The mixture should maintain a very gentle, barely-there simmer. Continue to cook for 25-35 minutes, stirring every 2-3 minutes. This frequent stirring is the most important step; it prevents a skin from forming on top, stops the rice from sticking to the bottom, and encourages the rice grains to release their starches, which is what naturally thickens the pudding and makes it creamy.
5. Check for Doneness: After about 25 minutes, start checking the pudding. It’s ready when the rice is tender (al dente, with a slight bite but not chalky) and the mixture has thickened considerably, beautifully coating the back of your spoon. The pudding will continue to thicken as it cools, so it’s better to pull it from the heat when it’s slightly looser than your desired final consistency.
6. Incorporate the Cream and Vanilla: Remove the saucepan from the heat. Carefully fish out the cinnamon stick and the vanilla bean pod (if used). Now, slowly pour in the heavy cream and the pure vanilla extract (if you didn’t use a bean). Stir gently until the cream is fully incorporated. This final addition of cold cream helps to stop the cooking process and adds an incredible layer of richness and a silky mouthfeel.
7. Cool the Pudding: Let the rice pudding cool in the saucepan for about 15-20 minutes at room temperature, stirring occasionally to prevent a skin from forming. This initial cooling period allows the flavors to meld further.
8. Portion and Chill: Carefully spoon the slightly cooled rice pudding into small shot glasses, espresso cups, or mini dessert jars. A small funnel or a piping bag can make this process cleaner and easier. Fill each glass about three-quarters full.
9. Set in the Refrigerator: Place the portioned shots on a tray and cover them loosely with plastic wrap (press the wrap directly onto the surface of the pudding in each glass to prevent a skin). Refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the pudding to set to the perfect consistency and for the flavors to fully develop.
10. Garnish and Serve: Just before serving, remove the rice pudding shots from the refrigerator. Garnish each one with a light dusting of ground cinnamon, a grating of fresh nutmeg, or any other desired toppings. Serve chilled.

Nutrition Facts

This is an indulgent dessert, best enjoyed in moderation. The nutrition information is an estimate based on the recipe making approximately 12 small shots.

• Servings: 12 shots
• Calories per serving: Approximately 210 kcal
• Carbohydrates: This dessert’s primary energy source comes from the rice and sugar, providing that satisfying, comforting feeling.
• Fat: The whole milk and heavy cream contribute to the fat content, which is essential for the rich flavor and incredibly creamy texture of the pudding.
• Protein: Milk and rice provide a modest amount of protein, contributing to the overall structure and nutritional profile of the dessert.
• Sugar: The sweetness from the granulated sugar is balanced by the spice and dairy, providing a classic dessert flavor profile.
• Sodium: A small amount of kosher salt is used not for a salty taste, but to enhance and brighten all the other flavors in the pudding.

Preparation Time

This recipe is simple in its execution but requires patience for the best results. The majority of the time is hands-off chilling time, making it an excellent make-ahead dessert.

• Active Preparation Time: 10 minutes (rinsing rice, measuring ingredients).
• Cooking Time: 35-45 minutes ( simmering and stirring).
• Cooling & Chilling Time: Minimum 4 hours, preferably overnight (essential for setting).
• Total Time: Approximately 5 hours.

How to Serve

The beauty of these mini rice pudding shots lies in their versatility. You can serve them simply or turn them into an interactive dessert experience. Here are some creative ways to present them:

• The Minimalist Classic:
  • Serve the shots well-chilled, straight from the fridge.
  • Add a simple, elegant garnish like a delicate sprinkle of high-quality ground cinnamon or freshly grated nutmeg.
  • A single, tiny mint leaf on top can add a pop of color and freshness.
• The Interactive Topping Bar:
  • This is a fantastic idea for parties and gatherings. Set out the plain rice pudding shots and a variety of small bowls filled with different toppings, allowing guests to customize their own dessert.
  • Sauces & Drizzles:
    • Salted Caramel Sauce
    • Rich Chocolate Ganache
    • Raspberry or Strawberry Coulis
    • Lemon Curd
    • Dulce de Leche
  • Fruit Toppings:
    • Fresh Berries (raspberries, blueberries, sliced strawberries)
    • Diced Tropical Fruits (mango, pineapple)
    • Stewed Apples or Pears with cinnamon
    • Pomegranate Arils
  • Crunchy Elements:
    • Toasted Sliced Almonds or Chopped Pecans
    • Crushed Biscoff Cookies or Amaretti Biscuits
    • Mini Chocolate Chips
    • Toasted Coconut Flakes
    • Granola
• Themed Variations:
  • Tropical Delight: Make the pudding with coconut milk instead of regular milk, and top with diced mango, toasted coconut flakes, and a squeeze of lime.
  • Winter Wonderland: Swirl in a spoonful of cranberry compote and top with white chocolate shavings and crushed pistachios.
  • Chocolate Lover’s Dream: Drizzle with warm chocolate ganache and top with chocolate curls and a single raspberry.
  • Nordic Style: Add a pinch of cardamom to the milk while it simmers and top the finished shots with a spoonful of lingonberry jam.

Additional Tips

Unlock the full potential of your rice pudding with these eight expert tips designed to ensure flawless results every time.

1. The Right Rice is Non-Negotiable: While you can technically make rice pudding with other types of rice, Arborio (or another high-starch, short-grain rice like Carnaroli) is what gives you that signature Italian-style creaminess. Long-grain rice will result in a much different, separated texture, as its grains don’t break down and release starch in the same way.
2. Embrace the Low and Slow: The biggest mistake people make with rice pudding is trying to rush it with high heat. This will inevitably lead to a scorched bottom and unevenly cooked rice. Keep the heat on low, allowing for a bare simmer. This gentle cooking coaxes the starch out of the rice slowly, creating a naturally thick and creamy pudding.
3. Stir, Stir, and Stir Again: Constant stirring, especially in the first and last 10 minutes of cooking, is your best friend. It accomplishes three things: it prevents the milk and sugar from burning on the bottom of the pot, it stops a “skin” from forming on the surface, and most importantly, the agitation helps the rice grains rub against each other, releasing more starch and creating that coveted creamy consistency.
4. Don’t Skip the Chill: The chilling period is not just about serving the dessert cold. It’s a crucial step in the recipe where the pudding fully sets. As the starches cool, they firm up, transforming the pudding from a loose, hot cereal consistency to a thick, spoonable, luscious dessert. A minimum of four hours is needed for this transformation.
5. Perfect for Making Ahead: These Mini Rice Pudding Shots are an entertainer’s dream because they are designed to be made ahead. You can prepare them a full day or two in advance. Simply follow the recipe, portion them into glasses, cover, and store in the refrigerator. This frees up your time on the day of your event. Just garnish before serving.
6. Experiment with Flavor Infusions: The cinnamon stick and vanilla bean are a classic starting point, but don’t be afraid to experiment. You can infuse the milk with other flavors during the simmering stage. Try adding a few wide strips of orange or lemon zest (removed before serving), a star anise pod, or a few lightly crushed cardamom pods for an exotic twist.
7. Taste and Adjust Sweetness at the End: While the recipe calls for a specific amount of sugar, individual preferences vary. The best time to taste for sweetness is after you’ve removed the pudding from the heat but before you add the cream. If you feel it needs more, stir in a little extra sugar until it dissolves. You can also use maple syrup or honey for a different flavor profile.
8. Achieving Your Perfect Consistency: If your pudding gets too thick after chilling, you can stir in a splash of milk or cream to loosen it to your desired consistency. Conversely, if it seems too thin after cooking, remember that it will thicken significantly upon cooling. If it’s still very liquidy, you can return it to low heat and cook for another 5-10 minutes, stirring constantly, until more liquid has evaporated.

FAQ Section

Here are answers to some of the most frequently asked questions about making Mini Rice Pudding Shots.

1. Can I make this recipe dairy-free or vegan?
Absolutely! To make it vegan, substitute the whole milk with a creamy, full-fat plant-based milk like oat milk or canned coconut milk (the kind for cooking, not the beverage in a carton). Use a plant-based heavy cream alternative or more full-fat coconut milk in place of the heavy cream. The results will be just as delicious and creamy.

2. What is the absolute best type of rice to use for rice pudding?
The best rice is a short-grain, high-starch variety. Arborio rice, famous for its use in risotto, is the top choice because it releases ample starch when cooked, creating a naturally creamy and cohesive pudding. Carnaroli is another excellent Italian option. In a pinch, any short-grain white rice will work better than long-grain varieties like Basmati or Jasmine.

3. How long do these rice pudding shots last in the refrigerator?
When stored properly, these mini rice pudding shots will last for up to 4 days in the refrigerator. Ensure they are well-covered, either with plastic wrap pressed against the surface or in airtight containers, to prevent them from drying out or absorbing other fridge odors.

4. Can I freeze rice pudding?
While you technically can freeze rice pudding, it’s generally not recommended. The freezing and thawing process can significantly alter the texture. The dairy may separate, and the rice can become mushy, compromising the creamy consistency that makes this dessert so special. For best results, it’s best to enjoy it fresh from the refrigerator.

5. My rice pudding came out too runny or too thick. How can I fix it?
This is a common issue with a simple fix. If your pudding is too thick after chilling, simply stir in a tablespoon or two of milk or cream until it reaches your desired consistency. If the pudding is too runny after the initial cooking time, it likely just needs to be cooked a bit longer. Return it to low heat and simmer, stirring constantly, for another 5-10 minutes. Remember, it will always thicken substantially as it cools.

6. Can I use leftover cooked rice to make this recipe?
Using leftover cooked rice will create a very different dessert. The “low and slow” cooking method with raw rice is essential for releasing starches and infusing the grains with the milky, sweet flavor. If you use pre-cooked rice, you would essentially be warming it in a sweet cream sauce. It won’t have the same integrated creaminess and texture, so it’s best to start with uncooked rice for this specific recipe.

7. Why did my rice pudding stick to the pot and taste burnt?
This almost always happens for one of two reasons: the heat was too high, or you didn’t stir it enough. Milk and sugar can burn very easily. It is crucial to use a heavy-bottomed pot for even heat distribution, keep the flame on low, and stir frequently, making sure your spatula scrapes the entire bottom surface of the pot to prevent any sticking.

8. Are these dessert shots suitable for children?
Yes, they are wonderfully kid-friendly! The small portion size is perfect for little appetites. The creamy, mild flavor is generally a big hit with children. You can make it even more fun for them by setting up a topping bar with kid-approved choices like mini chocolate chips, colorful sprinkles, and sliced bananas.