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This Vanilla Rice Pudding is a silky, creamy, slightly sweetened rice custard full of aromatic vanilla bean and slightly spiced with cinnamon.
This is the BEST Rice Pudding that I have ever had. I refused to try rice pudding for years. Years! Because I was convinced that rice was completely unacceptable and unwanted in a dessert. I was beyond wrong. It is creamy, cool and just a little sweet.
The vanilla bean flavor will blow you away. It is a silky, creamy, slightly sweetened custard full of aromatic vanilla bean and slightly spiced with cinnamon. It takes its place amongst the best custard desserts like this butterscotch pudding recipe and amazing lemon bars.
We are all about the cinnamon. Yum.
The rice is more a vehicle for the sweet, creamy vanilla bean pudding. A sprinkle of cinnamon and a little crunch from the pistachios just set it over the top, but it was arguably there already.
This is one of those desserts that will forever ruin eating dessert at a restaurant. With each bite you will certainly be thinking that you could have made it better yourself at home! Hate that.
Love that.
And this rice pudding!
The only thing saving our waistlines is the fact that you have to babysit this pudding. It is not a pop in the oven and forget about it kind of dessert; this is a stand over the stove stirring constantly because you are paranoid the milk is going to burn (because it probably will burn) if you walk away.
Do not pass on this humble dessert because it is cold and “out of season”. You might find that this creamy, cool, light dessert is perfect after a heavy holiday meal! And the flavors of warm vanilla and cinnamon will bring on that holiday cheer just as well as a pumpkin pie.
Vanilla Bean Rice Pudding
Ingredients
- 4 cups whole milk
- ½ cup uncooked Arborio rice
- pinch kosher salt
- 1 vanilla bean split (or 1 ½ teaspoon vanilla extract)
- 2 large egg yolks
- 1/3 cup granulated sugar
- pistachios for serving
- cinnamon for serving
Instructions
- In a large, heavy bottomed saucepan add the milk, rice, salt and split vanilla bean, stir to combine. (If you are using the extract instead of the bean, don’t add it yet.) Bring to a boil over high heat, stirring constantly.
- Reduce heat to low, cover and simmer gently, stirring occasionally for 15 minutes.
- While the pudding is simmering, combine the egg yolks, sugar and extract (if you are using it) in a medium bowl. Whisk together until the egg yolks are integrated. Set aside.
- Uncover and simmer, stirring frequently until the rice is tender and the pudding has thickened. Do not boil the rice. Stir constantly towards the end to keep the milk from burning. Remove the vanilla bean and scrape out all the seeds into the pudding.
- Slowly add the cooked rice mixture to the egg mixture, whisking constantly to keep the eggs from scrambling. Return the entire mixture to the saucepan and continue cooking over low heat until the mixture is thick and coats the back of a spoon, about 5 minutes.
- Remove the pan from the heat and transfer the rice pudding into a serving dish or storage container. Cut a piece of parchment paper to fit over the top of the pudding. You can also use a piece of plastic wrap. Make sure it covers the entire surface so that a skin doesn’t form. Cover and refrigerate until cold.
- Serve cold with a sprinkle of pistachios and cinnamon.
This rice pudding looks scrumptious! It’s such a comforting and delicious dessert.
Haha I think the cinnamon automatically makes this acceptable holiday food so I totally support your opinion 🙂 This rice pudding looks so creamy and dreamy amazing! I love rice pudding and have never made it at home and that totally needs to change. The vanilla bean definitely sounds like it would make this extra special – yum!
Well as long as we both agree…who cares what everyone else thinks?! You should definitely try to make it at home…you’ll never want to eat it out again!
This looks so creamy and dreamy! I love rice pudding but never make it for some reason. Those flecks of vanilla bean make me want to just dive in! Pinned.
Thanks for the pin, Marcie!!! You should definitely make it at home! So much better 🙂
Lindsey, your pudding looks absolutely delicious! Love the pistachios on top. We would enjoy this the whole year around, when we were living in Germany we ate it mostly warm in the winter and cold in the summer 🙂
Thanks! It is definitely awesome all year round. Next time we’ll have to try it warmed. I am just so used to always getting it cold at restaurants.
Hey Lindsey, this pudding looks aweosme.. love the flavours.. I usually make rice pudding with cardamom.. Can’t wait to try this recipe.. 🙂
I’ll have to try it with cardamom! That sounds delightful!
I have to admit that I’m not a huge fan of rice pudding, I think because of the texture. But from the looks of this vanilla bean kind, it’s luring me in! I love that you spiced it up a bit with some cinnamon. I think you’ve convinced me to give this dish another try!
I thought I would hate it. I thought the texture would gross me out, but it didn’t and I totally love it! Maybe it’s the extra flavor from the vanilla bean and cinnamon or maybe its just because it’s cool and creamy and such a welcome change of pace!
OHMGEE – I am mesmerized by how creamy this pudding is! I don’t think I’ve ever made rice pudding with Arborio rice – and definitely know I haven’t made or had rice and vanilla in once decadent, lusciously creamy pudding like this!
oh, you must Shashi!!! The vanilla bean is ridiculous. What rice do you use for rice pudding?
So far, I’ve only used basmati…I cannot wait to make a dairy free version of this!
looks great Ashley! I have never tried rice pudding but this reminds me of a very popular Indian dessert “kheer” which is made using rice and milk but there’s no egg in it. It’s flavored with cardamom and rose! I was in fact thinking of making it tomorrow for Diwali 🙂
I hope you do! I am SHOCKED that you’ve never had rice pudding. I believe that the egg is not traditional. I found a lot of recipes without the egg yolks. Cardamom and rose would be heavenly!
now that you say, I think I have had a sticky rice pudding once and didn’t really like it much!
Nooooo!!! Sadness. This one just tastes like a vanilla bean custard with a little texture. 🙂
I love custard so I think I will love this! 🙂