Mascarpone Pudding

The secret to this dessert lies in slowly cooking the rice until the grains are tender. Ricotta cheese can be substituted for the mascarpone.

Serves: 8Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄2 cups milk
  • 1 cup long-grain rice
  • 1⁄2 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 3⁄4 cup heavy cream
  • 3 Tbsp. sugar
  • 1 cup mascarpone
  • 1⁄2 cup sliced almonds


  • In a medium-size saucepan, combine the milk and the rice. Stir in the cinnamon. Bring to a boil, uncovered, over medium heat. Cover, reduce heat to low, and simmer 25 minutes until cooked through, stirring occasionally.
  • In a bowl, stir the vanilla extract into the heavy cream. Add to the rice, stirring to combine. Continue cooking over low heat until the rice is tender. Remove from the heat.
  • Stir in the sugar and mascarpone. Spoon into dessert dishes and chill. Garnish with almonds.