Creamy Vanilla Rice Pudding

Today I am thrilled to share a simple yet delicious recipe for stove-top Creamy Vanilla Rice Pudding. To make the pudding, I used a vanilla bean, which infused a rich and intense vanilla flavor into the creamy rice pudding, and truly sets this recipe apart from all of the others. You can find vanilla beans at gourmet stores and larger grocery stores like Whole Foods (where I got mine). I chose a Nielsen-Massey Madagascar vanilla bean, which is one of the most popular varieties, known for its buttery, sweet aroma. There is really no comparison to regular vanilla extract and the beans are essential for recipes like this that feature vanilla as the main attraction. I also chose to use medium-grain rice, which provides the most thick and creamy texture. I hope you enjoy this simple and decadent vanilla treat! 

Creamy Vanilla Rice Pudding

Ingredients
6 cups whole milk
2/3 cup medium-grain white rice
1/3 cup sugar
1 vanilla bean, scrapped
3/4 teaspoon salt

Directions

First, gently split the vanilla bean open and scrape out the inside. Reserve.

Combine milk, rice, sugar, salt, vanilla scrapings and vanilla pod in a large pot. Bring to a simmer over medium heat, stirring gently.

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.

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 as you can see in the photo below:

Refrigerate until cold and thick, at least 4 hours or up until overnight.

Creamy Vanilla Rice Pudding

 

Author:

Janelle

Recipe type: Dessert

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Ingredients

• 6 cups whole milk
• ⅔ cup medium-grain white rice
• ⅓ cup sugar
• 1 vanilla bean, scrapped
• ¾ teaspoon salt

Instructions

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.

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