The Best Recipes for Cooking Arborio Rice

Arborio rice is a delicious Italian rice with a creamy texture perfect for risotto and rice puddings. Unlike white or brown rice, Arborio rice has a high starch content, giving it a naturally rich and luscious flavor. So, how do you cook this fine Italian delicacy? Read on to find recipes for cooking Arborio rice in an instant pot or rice cooker, on the stovetop, or in the oven.

Ingredients

Plain Arborio Rice in a Rice Cooker or Instant Pot

2 cups (392 g) of Arborio rice
3 cups (710 ml) of water

Makes 4 to 6 servings

Savory Stovetop Risotto

2 tablespoons (30 ml) of olive oil
1 medium yellow onion, finely chopped
5 cups (1,200 ml) of chicken broth or stock
2 cups (392 g) of Arborio rice
¹⁄₂ cup (120 ml) of dry white wine
3 tablespoons (42.6 g) of butter, cut into cubes
1 cup (240 g) of finely grated parmesan cheese
Kosher salt and freshly ground black pepper to taste

Makes 6 servings

Oven-Baked Arborio Rice Pudding

1cup (240 g) of Arborio rice
1/2 cup (100 g) of sugar
1/4 teaspoon of (1.3 g) of salt
4 cups (950 ml) of whole milk
2 tablespoons (18 g) of butter, cut into cubes
1 vanilla bean (optional)

Makes 6 servings

Method 1

Method 1 of 3:

Plain Arborio Rice in a Rice Cooker or Instant Pot

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1
Put 2 c (392 g) of rice in a strainer and rinse it until the water runs clear. Pour 2 c (392 g) of Arborio rice into a fine-mesh strainer and hold it under the tap. Run cold water over the rice until the draining water doesn't look cloudy anymore.^{[1]
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- Rinsing the rice helps prevent it from clumping up as it cooks, keeping it fluffy and airy.
2
Place the rinsed rice into a rice cooker and pour in 3 cups (710 ml) of water. If you'd like to use a different amount of rice, keep the ratio 1 part rice to 1.5 parts of water. For example, if you want to cook just 1 c (196 g) of Arborio rice, use 1 ¹⁄₂ cups (350 ml) of water.
- Try this method in an instant pot for similar results. Just make sure to use the rice cooking settings on your appliance.
- To make risotto in a rice cooker, replace the water with chicken broth or stock. Once the machine has finished cooking the rice, stir in 1 c (100 g) of grated parmesan cheese.
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3
Close the lid and turn the rice cooker on. Depending on the type of rice cooker or instant pot you have, you may need to select "Cook," "Rice," or just turn the machine on. Most rice cookers turn themselves off once the rice has finished cooking, or they'll switch to a setting that keeps the rice warm until you turn it off.^{[2]
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- Arborio rice typically takes 30 minutes to cook in a rice cooker or instant pot.
4
Fluff the rice with a spoon and let it sit for 10 minutes before serving. Once the machine turns off or switches to a "Keep warm" setting, open the lid and gently break up the rice with a wooden spoon. Then, put the lid back on and leave the rice to rest for 10 minutes.^{[3]
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- Store leftover Arborio rice in an airtight container for up to 6 days.

Method 2

Method 2 of 3:

Savory Stovetop Risotto

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1
Simmer 5 cups (1,200 ml) of chicken broth over medium-low heat. Pour the broth or stock into a large pot on the stove and turn the burner to medium-low. Leave the lid off the pot and wait for the broth to bubble. Using hot broth later on will ensure your risotto cooks evenly.^{[4]
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- Continue preparing the risotto while the broth heats to save time.
2
Sauté 1 onion over medium-low heat for 5 to 8 minutes. Heat 2 tablespoons (30 ml) of olive oil in a wide 5 to 6 US qt (4.7 to 5.7 L) pot over medium-low heat. Stir in 1 finely chopped onion, stirring it every few minutes as it cooks. Sauté the onion until it softens and becomes clear.
- For a more complex flavor, add 2 minced garlic cloves with the onions.
- Keep an eye on the onion so it doesn’t overcook or become too brown, as this could make the risotto taste bitter.
3
Add the rice to the onion and cook for 2 to 3 minutes. Stir 2 c (392 g) of Arborio rice into the pan with the sautéed onion and toast it over medium-low heat until the rice is coated with the oil.
- The rice will become fragrant as you toast it and turn clear around the edges.^{[5]
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Slowly add ¹⁄₂ cup (120 ml) of dry white wine (such as Sauvignon Blanc or Pinot Grigio) to the rice and turn the burner up to medium. Stir the mixture constantly to prevent it from sticking to the pan. Let the wine bubble and evaporate as the alcohol cooks off.^{[6]
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5
Stir in the broth 1 ladleful at a time. Choose a ladle or measuring cup that holds between ³⁄₄ and 1 cup (180 and 240 ml) of liquid, and use it to carefully scoop some of the hot chicken broth you prepared before. Pour a ladleful of the broth into the rice and stir consistently.^{[7]
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- The rice will gradually absorb the broth and become tender as it cooks.
6
Continue to stir in the broth and cook the rice for 18 to 22 minutes. Once the rice has absorbed the first ladleful of broth, stir in another ladleful. Keep adding broth and stirring the mixture until it becomes creamy and thick.^{[8]
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- Taste a spoonful to test if the Arborio rice is done. Fully cooked rice will be tender and not crunchy in the center. If it’s mushy, you’ve overcooked it.^{[9]
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7
Turn off the burner and stir in 3 tbsp (42.6 g) of butter and 1 c (240 g) of parmesan. Stir 3 tbsp (42.6 g) of cubed butter and 1 c (240 g) of finely grated parmesan cheese into the mixture. Taste the risotto and add salt and pepper according to your taste. Then, serve the risotto while it's still warm.^{[10]
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- If the risotto is too thick for your liking, stir in extra chicken broth to loosen it up.
- Refrigerate leftover risotto in an airtight container for up to 5 days.
Wolfgang Puck, Chef and Restaurateur

Cooking well is an art. "Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it's how you combine them that sets you apart."

Method 3

Method 3 of 3:

Oven-Baked Arborio Rice Pudding

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1
Preheat the oven to 325 °F (163 °C) and butter a baking dish. After you've turned on the oven, rub a stick of butter along the inside of a 2 US qt (1.9 L) baking dish. This will make it easier to scoop out the pudding once it's cooked.^{[11]
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2
Put 1 c (240 g) of Arborio rice and ½ c (98 g) of sugar into the dish. Also, add ¼ tsp (1.3 g) of salt directly into the greased baking dish. If you'd like to give the pudding a richer flavor, add a vanilla bean.^{[12]
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- To release more vanilla flavor, slice the vanilla bean in half lengthwise and carefully scrape out the paste with a knife. Add the bean and the paste to the dish.
- For a savory variation, mix 1 ½ c (294 g) of Arborio rice with 4 cups (950 ml) of chicken stock in a Dutch oven. Cover the pot and bake it at 350 °F (177 °C) for 45 minutes. Then, remove the pot and stir in 1 cup (240 ml) of stock and ¹⁄₂ cup (120 ml) of white wine.^{[13]
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3
Pour in 4 cups (950 ml) of whole milk and scatter 2 tbsp (18 g) of butter on the top. Let the rice, sugar, and salt mix while you pour the milk into the dish. Stir the mixture gently to ensure it's combined. Then, drop 2 tbsp (18 g) of cubed butter over the mixture.^{[14]
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- The butter will melt on top as the pudding bakes, giving the rice an even creamier flavor.
4
Bake the pudding for 1 hour and 45 minutes, stirring frequently. Place the baking dish in the oven and let it bake until the rice has absorbed about half of the milk. To help it cook evenly, stir the rice every 10 to 15 minutes.^{[15]
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- The top of the pudding will become brown as it cooks. Stir the brown top layer back into the pudding as you check on it.
5
Remove the pudding and let it sit for 10 to 15 minutes. When the pudding is finished cooking, there will still be milk in the dish—this is normal! Take the dish out of the oven once the rice is soft, setting it on the stove or countertop to cool. The remaining milk will absorb into the pudding as it cools down.^{[16]
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- Avoid cooking the rice until all of the milk is absorbed, as this can make it dry and chewy.
6
Serve the Arborio rice pudding with a sprinkle of cinnamon. Plate the pudding while it's warm, let it cool to room temperature, or chill it until it's cold—the choice is up to you! Sprinkle the top of the pudding with a little ground cinnamon, and enjoy.^{[17]
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- Place a dollop of whipped cream on top for an even richer pudding.
- Pair your pudding with a fruit compote or salsa for an even sweeter flavor.^{[18]
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- Refrigerate leftover Arborio rice pudding in an airtight container for up to 3 days.

Community Q&A

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Question

Can you put arborio rice in chicken soup?

Community Answer

Yes, but it will get soggy if left in too long. I would advise putting the rice in your bowl and pouring the chicken soup on top.

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Can 2 cups of raw rice make more than 2 cups of cooked rice?

Community Answer

Yes because it will expand once cooked. Uncooked rice is much smaller and easier to compact.

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