Vanilla Bean Rice Pudding
Inspired by techniques from Serious Eats and NYT Cooking.
Slow-simmered creamy rice pudding full of real vanilla seeds, served warm or chilled.
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Method
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Equipment
- large heavy saucepan with lid
- paring knife
- wooden spoon
- serving bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 330 kcal |
| Protein | 7.1 g |
| Carbohydrate | 44.4 g |
| of which sugars | 24.7 g |
| of which free sugars | 16.6 g |
| Fat | 13.9 g |
| of which saturates | 8.5 g |
| Fibre | 0.4 g |
| Salt | 0.43 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Rice pudding
- 1 vanilla pod, split lengthwise or 2 tsp vanilla, stirred in at the end
- 150 g pudding rice or short-grain white rice
- 450 ml water
- 1.5 g fine sea salt or table salt about ¼ tsp
- 700 ml whole milk
- 300 ml single (light) cream
- 100 g caster sugar
- 1
Vanilla sugar. scrape the vanilla seeds into the sugar and rub together with your fingertips so the seeds spread evenly; keep the pod. Rubbing breaks up the sticky seeds so they spread through the pudding.
- 2
Start the rice. boil the water with the salt, add the rice, cover and cook gently 15 min until the water is nearly gone.
- 3
Cook in milk. stir in the milk, cream, vanilla sugar and pod, return to a gentle bubble and cook uncovered, stirring frequently, 30-35 min. Lower the heat and stir every few minutes for another 10-15 min until it is like loose yogurt. Slow cooking lets the rice release starch and thicken the milk.
- 4
Rest. remove the pod (rinse and dry it to garnish) and rest 10 min. The pudding sets a little as it rests.
- 5
Serve. serve warm, or chill and loosen with a little cold milk; garnish with the pod.
Storage
Cool quickly and keep covered in the fridge for up to 3 days. Reheat with a splash of milk until piping hot (74 °C).
