Creamy Rice Pudding
User Reviews
5
Creamy Rice Pudding
Description
This recipe for Creamy Rice Pudding uses vanilla bean and whole milk simmered with medium-grain rice, sugar, and sea salt, stirred frequently over low heat to develop a smooth, thick texture similar to risotto. The slow, gentle cooking allows the milk and rice starch to meld, resulting in a creamy base. After cooking, the vanilla bean pods are removed and the egg yolk and ground cinnamon are stirred in to enrich the pudding with custard-like consistency and warm spice notes.
The pudding is spread in a dish to chill and firm up, then served cold with raisins adding bursts of sweetness and texture. The vanilla bean gives a natural, aromatic flavor but can be substituted with vanilla extract if necessary.
This dessert benefits from careful, low heat cooking to achieve its creamy texture and is best stored covered in the refrigerator for up to five days. It does not freeze well due to texture changes. Adding a touch of butter after cooking gives extra richness, and reheating is not typically required.
Ingredients
- 1 vanilla bean
- 3 ½ cups milk whole
- sugar heaping 1/3 cup
- ¼ teaspoon salt sea salt
- 2/3 cup rice medium-grain
- 1 egg yolk
- ½ teaspoon ground cinnamon
- ½ cup raisins
Instructions
- Slice the vanilla bean in half longways and scrape out all of the seeds using a knife. Place the seeds and hollowed out vanilla bean pods in a medium-size saucepot.
- Add the milk, sugar, salt, and rice to the pot with the vanilla and bring to a rolling simmer over medium heat while constantly stirring.
- Turn the heat down to low and stir every 2-3 minutes for 20-25 minutes until the rice is soft and the mixture is relatively thick, like a thin risotto.
- Remove the vanilla pods and stir in the egg yolk and cinnamon until completely mixed in.
- Transfer the rice to a casserole dish and spread out. Chill for 30-40 minutes or until cold.
- Serve with raisins.
Notes
- Cook the pudding gently to allow the rice starch and milk to form a creamy texture.
- Vanilla bean adds depth, but 1 teaspoon of vanilla extract can be used as a substitute, added after cinnamon.
- Raisins can be stirred in during cooking or added just before serving.
- Spread pudding thinly in a dish to chill evenly in about 30 minutes.
- Optional addition of unsalted butter gives extra richness.
- Can be made up to 3 days ahead and kept refrigerated up to 5 days; freezing not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 245mg | 10% |
| Potassium | 461mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 252mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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