Creamy Vanilla Rice Pudding
Creamy Vanilla Rice Pudding is made by slowly simmering short-grain rice in milk until thick and spoonable, then stirring in sugar and vanilla for a gently sweet finish. The low-and-slow cooking method is what gives it that rich, creamy consistency. It takes about 40 minutes on the stovetop and can be served warm or chilled.
Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups
- Fine Mesh Sieve
Ingredients
- ½ cup short-grain rice Arborio is preferred for its creaminess
- 4 cups whole milk Organic for richer flavor
- ⅓ cup granulated sugar Adjust for sweetness preference
- 1 piece vanilla bean Split and scraped
- ¼ teaspoon salt to enhance sweetness
- 1 tablespoon butter Unsalted
Instructions
- Rinse the short-grain rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and prevents clumping.
- In a medium saucepan, combine the rinsed rice, milk, granulated sugar, split and scraped vanilla bean, and salt. Stir to combine.
- Place the saucepan over medium heat. Bring to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom. Once simmering, reduce the heat to low.
- Continue to cook, stirring frequently, for about 40 minutes or until the rice is creamy and tender. The mixture should be thick and rich.
- Stir in the butter until melted, enhancing the pudding's richness. If desired, remove the vanilla bean before serving.
- Allow to cool slightly before serving. The pudding will thicken as it cools, achieving the perfect consistency.
Notes
- For a twist, try adding a touch of nutmeg or cinnamon during the cooking process.
- For a dairy-free version, substitute almond milk and coconut oil for the milk and butter.
Nutrition
Calories: 329kcalCarbohydrates: 47gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 37mgSodium: 262mgPotassium: 434mgFiber: 1gSugar: 28gVitamin A: 483IUCalcium: 309mgIron: 0.5mg
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