Creamy Vanilla Rice Pudding
Author: Janelle
  • 6 cups whole milk
  • ⅔ cup medium-grain white rice
  • ⅓ cup sugar
  • 1 vanilla bean, scrapped
  • ¾ teaspoon salt
  1. First, gently split the vanilla bean open and scrape out the inside. Reserve.
  2. Combine milk, rice, sugar, salt, vanilla scrapings and vanilla pod in a large pot. Bring to a simmer over medium heat, stirring gently.
  3. Cover pot, reduce heat to low, and simmer for 15 minutes. Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more or until rice is fully cooked.
  4. Remove pot from heat and let pudding cool for 5 minutes. Take out the vanilla bean pod. Transfer to a heatproof bowl. The pudding will be very runny at this point.
  5. Refrigerate until cold and thick, at least 4 hours or up until overnight.
Recipe by the chic brûlée at