Vanilla Rice Puddingcreamy and slow-cooked
Rice slowly cooked in milk, sugar, and vanilla bean until soft and creamy, with visible grains and a thick texture after resting.
In vanilla rice pudding, the starch released by the rice thickens the milk during slow, frequent stirring. The vanilla bean flavors the mixture from the start; butter is added at the end to round out the texture. The pudding leaves the pot more fluid than it will be served, as it continues to thicken while cooling.
Ingredients
Rice pudding
Flavoring
Rice pudding
Finishing
Preparation
Heat the milk
Place 1200 ml of milk, the vanilla bean, seeds, and salt in a heavy-bottomed pot; heat without boiling vigorously.
8 minutesCook the rice
Add the rice and cook over low heat for 40 to 45 minutes, stirring frequently to prevent sticking.
45 minutesSweeten and adjust
Add the sugar and cook for another 8 minutes. Use the remaining milk gradually to maintain a creamy texture.
8 minutesFinish and cool
Remove the vanilla bean, incorporate the butter, transfer to a dish, and cover directly on the surface. Cool and refrigerate.
120 minutes
Substitutions
Natural vanilla extract can be added at the end for flavor but does not provide the specks or gradual infusion of the bean.
Storage
Cover directly on the surface, cool within two hours, and keep refrigerated.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
