Go Back
Rice pudding is a beloved dessert that transcends cultures and generations, offering a warm and comforting experience with every spoonful. The velvety vanilla bean rice pudding is no exception, expertly blending creamy rice with the aromatic essence of fresh vanilla beans. This delightful dish isn’t just a treat for the palate; it also evokes feelings of nostalgia, often reminding us of family gatherings and home-cooked meals. Whether enjoyed as a cozy dessert after dinner or a sweet breakfast indulgence, this rice pudding is sure to please.

Velvety Vanilla Bean Rice Pudding

Indulge in the warmth of nostalgia with velvety vanilla bean rice pudding, a classic dessert that transcends generations. This creamy delight, made with short-grain rice, fresh vanilla beans, and whole milk, offers a rich flavor and luxurious texture. Perfect for cozy dinners or a sweet breakfast, it can be customized with fruits, nuts, or spices. With simple ingredients and easy preparation, this dish is sure to become a favorite in your home. Enjoy the delicious journey!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice (or any short-grain rice)

4 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

1 vanilla bean, split with seeds scraped (or 2 tsp pure vanilla extract)

1/4 tsp salt

3 large egg yolks

1 tsp cornstarch (optional, for added creaminess)

Ground cinnamon and nutmeg for garnish

Fresh mint leaves for garnish (optional)

Instructions
 

Rinse the Rice: Begin by placing the Arborio rice in a fine-mesh strainer. Rinse under cold running water until the water runs clear. This step helps to remove excess starch, leading to a creamier texture in your pudding.

    Combine Ingredients: In a medium-sized saucepan, combine the rinsed rice, whole milk, heavy cream, granulated sugar, vanilla bean seeds, and the split vanilla bean pod. Add a pinch of salt to deepen the flavors.

      Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking. Once it reaches a simmer, reduce the heat to low and cook the rice uncovered. Stir frequently for about 20-30 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.

        Prepare the Egg Yolks: While the rice is cooking, whisk the egg yolks in a separate bowl until well combined. If you're using cornstarch, mix it with a small amount of milk in a separate bowl to create a smooth slurry.

          Temper the Egg Yolks: Once the rice mixture has thickened to the point where it coats the back of a spoon, remove the saucepan from the heat. Carefully ladle a few tablespoons of the hot rice mixture into the bowl with the egg yolks, whisking constantly. This tempering process prevents the yolks from scrambling.

            Combine Everything: Gradually pour the tempered egg yolk mixture back into the saucepan with the rice pudding, whisking thoroughly to ensure an even incorporation.

              Finish Cooking: Return the saucepan to low heat and continue to cook for an additional 5-10 minutes, stirring often. This will allow the pudding to thicken further and develop a rich, velvety texture thanks to the egg yolks.

                Remove the Pods: Discard the split vanilla bean pod from the pudding. If you chose to use cornstarch, stir it in at this point until fully integrated.

                  Serve: Once the pudding has reached a perfectly thick and creamy consistency, remove it from the heat. Let cool for a few minutes before spooning it into serving bowls. The pudding can be enjoyed warm or left to chill in the refrigerator for a refreshing cold dessert.

                    Garnish: For an extra touch of flavor, dust the top of each serving with ground cinnamon and nutmeg. Optionally, add fresh mint leaves for a pop of color and freshness.

                      Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6