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Rice Pudding

Rice Pudding

I’ve always wanted to try rice pudding but never seem to have an opportunity when I am in a restaurant. I decided to finally try making it at home and 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. I thought it was a fun recipe to make and I can’t wait to make it again.

Rice Pudding

Make the rice pudding by combining the milk, rice, and salt together in a heavy bottomed sauce pan over medium high heat. Split the vanilla bean pod in half with a knife. Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds and place into 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 together in a bowl; whisk until combined. Temper the mixture with about a 1/2 cup of the rice/milk mixture, a tablespoon at a time, while whisking vigorously to incorporate.

Add the tempered mixture into the rice and milk mixture along with the cinnamon then stir until mixed thoroughly. Cook on low, stirring often, until thickened, or about 160 degrees F., making sure not to let it boil because it will curdle.

Serve warm or cold. Enjoy!

Rice Pudding

Rice Pudding

Rice Pudding

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Dessert
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 2 1/2 cups whole milk
  • 1/3 cup uncooked medium grain rice
  • Pinch of salt
  • 1 vanilla bean split in half lengthwise & seeds scraped
  • 1 egg
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon

Instructions

  • Make the rice pudding
    by combining the milk, rice, and salt together in a heavy-bottomed saucepan over medium-high heat.
  • Split the vanilla bean pod in half with a knife. Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds and place them into the milk and rice. Whisk until well combined.
  • Bring to a boil then reduce heat to low and simmer and cook, stirring often, until the rice is softened, 30-35 minutes.
  • Combine the brown sugar and egg
    together in a bowl; whisk until combined.
  • Temper the mixture with about a 1/2 cup of the rice/milk mixture, a tablespoon at a time, while whisking vigorously to incorporate.
  • Add the tempered mixture into the rice and milk
    mixture along with the cinnamon then stir until mixed thoroughly.
  • Cook on low, stirring often, until thickened, or about 160 degrees F., making sure not to let it boil because it will curdle.
  • Serve warm or cold. Enjoy!
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7 Comments

  1. 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.

  2. Lisa Riggs says:

    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?

    1. 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

  3. 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! 😛

  4. i’ve never made or eaten rice pudding either! and it’s so easy! yours looks so creamy and luscious. 🙂