Rinse the uncooked rice in cold water and drain well.
In a large saucepan, combine the Arborio rice, whole milk, heavy cream, honey or maple syrup, white sugar, ground cinnamon, ground ginger, ground nutmeg, salt, and cinnamon stick.
Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to low and let it simmer, stirring occasionally, until the rice is tender and the mixture is thick and creamy (about 25-30 minutes).
Remove the saucepan from the heat and discard the cinnamon stick. Stir in the vanilla extract.
Let the rice pudding cool slightly before serving. It can be served warm or chilled.
Before serving, sprinkle some additional ground cinnamon on top for garnish.
Enjoy the sweet and spiced flavors of this honey or maple cinnamon and nutmeg rice pudding that's perfect for a cozy and comforting dessert or snack!
Notes
- The rice pudding may form a film on top while cooking, so be sure to stir frequently so the ingredients keep mixing together. Stirring also prevents the rice from sticking to the bottom of the pan. The pudding will stop forming a film once it has cooled down.
- Check the rice for tenderness after 25-30 minutes of cooking. If it's still not tender, continue cooking and stirring until it's done.
- Rinse the rice with cold water before cooking to remove any excess starch or impurities.
- The Arborio rice, whole milk, and heavy cream are all necessary to get the creamiest texture.