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Extra Creamy Italian Mascarpone Rice Pudding

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert


Extra extra creamy Italian-style rice pudding made with Mascarpone and risotto-style rice!



For the rice:

  • 1 cup Arborio rice (uncooked and rinsed in a fine mesh strainer)
  • 5 cups whole milk, plus more as needed
  • 2 tsp vanilla bean paste (this is essential for the flavor!! I used this one)
  • 1/4 tsp sea salt


For the custard mixture:

  • 2 whole eggs
  • 2 egg yolks
  • 1/3 cup granulated sugar
  • 1/3 cup mascarpone (room temp)

For serving:

  • Splash of heavy cream
  • Cinnamon sugar mix (store bought or homemade)


  1. In a large pot mix the rice, 5 cups of milk, vanilla bean paste, and salt. Bring mix to a boil on the stove, then lower to a simmer for 20-25 minutes. Stir every 5-10 minutes to prevent the rice from sticking, and cook until rice is tender.
  2. While rice is cooking, whisk the custard ingredients together until super smooth.
  3. Reduce heat further and stir in the custard mixture. Allow to cook for 5 minutes. Turn off heat then add more milk as needed to reach desired consistency (I added an extra 1/2 cup of milk).
  4. Add to your serving dish with a splash of heavy cream and a generous sprinkle of cinnamon sugar on top. Serve warm and enjoy!



*Note: keep extra milk on hand for reheating and add more sugar if needed.