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Rice pudding had traditionally been a very polarizing treat in my family. There are those that simply can’t get enough of it, but there are also those (not naming names…Erik!) who have never cared for it. There’s just something about sweet rice that throws some people off. That was up until I used THIS particular recipe to make rice pudding. And let me tell you, it’s been a complete game-changer.
Those who assured me they didn’t care for rice pudding agreed to have a bite, and ended up coming back for second, third, and fourth bites! The common refrain became “Wow, I would love rice pudding if it all tasted like THIS!”
Related: Why You Should Always Rinse Your Rice
This rice pudding is a bowl of creamy heaven, with the perfect amount of sweetness. There is one small catch though – the process of making rice pudding is similar to making risotto, which means a lot of stirring for the cook. It really isn’t as bad as it sounds though. Crank some tunes or an audiobook, and you’ll have stirred your way to a creamy treat in no time! Trust me….it is worth the wait!
Vanilla Rice Pudding
from King Arthur Flour
- 4 cups whole milk
- 2 cups heavy cream, divided
- 1/2 cup sugar
- 1 cup Arborio rice
- 1 tsp vanilla extract
- 1 tsp vanilla bean seeds*
- pinch of salt
*Note: Vanilla bean seeds are the black stuff inside a vanilla bean. To collect it, cut a vanilla bean open lengthwise, and use the point of a small knife to scrape out the contents. If you can’t find whole vanilla beans at the store, that’s fine! Just add an additional teaspoon of vanilla extract instead.
To a large pot, add the milk, 1 and 1/2 cups of the cream, sugar, rice, and vanilla extract, and place on the stove over medium heat.
Bring the pot to a simmer and cook the mixture, stirring frequently, for 30 to 40 minutes. It will be done cooking when the pudding is thick and the rice is firm, but not crunchy.
Remove the pot from heat and add the remaining 1/2 cup of cream, along with the teaspoon of vanilla bean crush (or vanilla extract,) and a pinch of salt. Stir well.
Serve the rice pudding warm, with a sprinkle of cinnamon. Alternately, you can cover and refrigerate it, and serve it chilled, depending on your tastes!
Prepare to turn rice pudding non-believers into believers!
Creamy Vanilla Rice Pudding
Ingredients
- 4 cups whole milk
- 2 cups heavy cream divided
- 1/2 cup sugar
- 1 cup Arborio rice
- 1 tsp vanilla extract
- 1 tsp vanilla bean seeds
- pinch of salt
Instructions
- Add milk, 1 and 1/2 cups of the cream, sugar, rice, and vanilla extract to a pot over medium heat.
- Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes.
- Remove from heat and add remaining 1/2 cup of cream, vanilla bean seeds (or additional teaspoon of vanilla extract), and a pinch of salt.
- Serve warm, or chilled.
