Rice Pudding
I’ve always wanted to try rice pudding, so I finally decided to make it. I couldn’t decide between using a vanilla bean in the rice pudding or cinnamon–I decided to use both, and I am so glad I did. This rice pudding was creamy and delicious, and we all thought it was a wonderful dessert.
Rice Pudding
Ingredients:
- 2 ½ cups whole milk
- ⅓ cup uncooked medium-grain rice
- Pinch of salt
- 1 vanilla bean split in half lengthwise & seeds scraped
- 1 egg
- ¼ cup brown sugar
- ¼ tsp cinnamon
How to Make Rice Pudding:
Heat the milk, rice, and salt in a large saucepan over medium-high heat.
Split the vanilla bean pod in half with a knife. Using the back of the knife, scrape the seeds from the vanilla bean pod, and add them to the milk and rice. Whisk until well combined. Bring to a boil, then reduce heat to low and simmer until the rice is softened, 25-30 minutes.
Combine the brown sugar and egg in a bowl; whisk until combined. Temper the mixture with about a ½ cup of the rice/milk mixture, a tablespoon at a time, while whisking vigorously to incorporate.
Add the tempered mixture to the rice & milk mixture with the cinnamon, then stir until well mixed.
Cook on low, stirring often, until thickened and about 160 degrees. Do not let it boil because it will curdle.
Serve warm or cold. Enjoy!
Equipment
- Kitchen Thermometer
Ingredients
- 2½ cups whole milk
- ⅓ cup uncooked medium grain rice
- Pinch of salt
- 1 vanilla bean split in half lengthwise & seeds scraped
- 1 egg
- ¼ cup brown sugar
- ¼ tsp cinnamon
Instructions
- Heat the milk, rice, and salt in a large saucepan over medium-high heat.
- Split the vanilla bean pod in half with a knife. Using the back of the knife, scrape the seeds from the vanilla bean pod, and add them to the milk and rice. Whisk until well combined. Bring to a boil, then reduce heat to low and simmer until the rice is softened, 25-30 minutes.
- Combine the brown sugar and egg in a bowl; whisk until combined. Temper the mixture with about ½ cup of the rice/milk mixture, 1 tablespoon at a time, while whisking vigorously to incorporate.
- Add the tempered mixture to the rice & milk mixture with the cinnamon, then stir until mixed well.
- Cook on low, stirring often, until thickened and about 160 degrees. Do not let it boil because it will curdle.
- Serve warm or cold. Enjoy!
Very creamy and tasty with real vanilla!
Rice pudding is terrific stuff! Haven’t made any in ages, and yours looks so good that of course now I’m craving it. Great recipe — thanks.
Looks like a great dessert. Very comforting.
Thanks for sharing! I love rice pudding but have stared eating brown rice. Would that work for rice pudding and how do you think it would change the recipe?
Lisa,
I would imagine it would take close to twice as long to cook. You may need to add a bit more cream if needed as well. Please let me know how it turns out!!!
Pam
Rice pudding is honestly one of my favorite desserts, but I never make it because my husband doesn’t like rice, so it’s basically his dessert nightmare. Send me a bowl and i’d be the happiest! 😛
i’ve never made or eaten rice pudding either! and it’s so easy! yours looks so creamy and luscious. 🙂