Go Back
To create a rich and creamy vanilla bean rice pudding, gather these key ingredients: - 1 cup Arborio rice - 4 cups whole milk - 1/2 cup granulated sugar - 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract) - 1/4 teaspoon salt - 2 large egg yolks Arborio rice gives this dish its unique creaminess and texture. Whole milk adds richness. The sugar balances the flavors. The vanilla bean provides a deep, sweet aroma. Salt enhances all the tastes. Egg yolks add smoothness and help thicken the pudding. You may want to add some optional ingredients for extra creaminess and taste: - 1 teaspoon cornstarch (for extra creaminess) - 1/2 teaspoon ground cinnamon Cornstarch helps make the pudding even creamier. Cinnamon adds warmth and a hint of spice. Both options can elevate your pudding to the next level. To make your vanilla bean rice pudding even more delightful, consider these garnishes: - Fresh berries - Toasted coconut Fresh berries offer a burst of flavor and color. Toasted coconut adds a nice crunch. You can also dust a sprinkle of cinnamon on top for a beautiful finish. Enjoy these toppings to make each bite special! To make vanilla bean rice pudding, start with your ingredients. In a large saucepan, mix 1 cup of Arborio rice, 4 cups of whole milk, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Stir well to blend everything. Next, split your vanilla bean lengthwise. Scrape the seeds into the saucepan and add the whole pod for more flavor. If you use vanilla extract, you’ll add it later. Heat the mixture over medium heat. Stir occasionally until it simmers. Once it starts to simmer, lower the heat. Cook for 25 to 30 minutes, stirring often. The rice should be tender, and the mixture thick should be creamy. In a separate bowl, whisk 2 large egg yolks and 1 teaspoon of cornstarch until smooth. Slowly ladle about a cup of the hot pudding into the bowl with the egg yolks. Whisk constantly to temper the yolks. This means you warm them up slowly without cooking them. Now, pour the tempered yolk mixture back into the saucepan. Stir continuously as you cook for an additional 5 minutes. The pudding will thicken even more. Remove the saucepan from heat and throw away the vanilla pod if you used it. Stir in 1/2 teaspoon of ground cinnamon and your vanilla extract if you did not add it earlier. Let the pudding cool for a bit. Then, transfer it to bowls or ramekins for serving. To get the best rice pudding, keep stirring while it cooks. This helps prevent the rice from sticking to the bottom. If you want it creamier, add the cornstarch. Make sure to watch the heat. If it’s too high, the milk can scorch, which will ruin your pudding. Tempering egg yolks is key to a smooth pudding. Start by whisking the yolks in a bowl. Then, slowly add hot pudding to the yolks while whisking. This slowly raises the temperature of the yolks. If you add hot liquid too fast, the yolks can cook and scramble. After tempering, return the mixture to the saucepan and continue cooking. This method keeps your pudding silky and smooth. To get that perfect creamy rice pudding, use Arborio rice. This rice has a high starch content, which helps with creaminess. Cook the rice slowly in whole milk. Stir often to keep it smooth. If you want it extra creamy, add cornstarch. Whisk it well with egg yolks to blend before adding it to the pot. This step helps thicken and enrich the pudding. One common mistake is cooking the rice too fast. Keep the heat low after it simmers. Stirring less often can lead to a clumpy texture. Avoid adding the vanilla extract too soon. If you use the bean, add it at the start. If you use extract, save it for the end. This keeps the flavor bright and fresh. You can play with flavors in this recipe. Try adding a pinch of nutmeg for warmth. For a tropical twist, add coconut milk instead of some of the whole milk. You can also mix in dried fruits like raisins or cranberries while cooking. Top with fresh fruit, like berries, for color and taste. A sprinkle of cinnamon elevates the dish, making it even more inviting. {{image_2}} You can make rice pudding without dairy. Use almond milk, coconut milk, or oat milk instead of whole milk. These options give a different flavor and still create a creamy texture. Just keep the same amount of milk in the recipe. If you want a rich taste, coconut milk works best. Spices can change your rice pudding. Try adding cardamom for warmth or nutmeg for a cozy touch. You can also add a bit of orange zest or lemon zest for a fresh twist. If you love chocolate, mix in cocoa powder or chocolate chips. Each spice will add its own character to the dish. Serving rice pudding can be fun and creative. You can layer it in jars with fresh berries for a pretty dessert. Top it with toasted coconut for crunch. Drizzle some honey or maple syrup for sweetness. You can even serve it with a scoop of ice cream for an extra treat. Each idea gives your pudding a new look and taste. To store leftover rice pudding, first let it cool to room temperature. Then, transfer it to an airtight container. Make sure the lid seals well to keep moisture in. You can refrigerate it for up to five days. If you want to keep it longer, consider freezing it. Divide the pudding into smaller portions for easy thawing later. When you are ready to enjoy the rice pudding again, take it out of the fridge. Place it in a saucepan over low heat. Add a splash of milk to help loosen it up. Stir gently as it warms up. You can also use a microwave. Heat it in short bursts, stirring in between. This helps it heat evenly without drying out. Homemade rice pudding stays fresh for about five days in the fridge. If you freeze it, it can last for up to three months. When you thaw frozen pudding, you may notice a slight change in texture. This is normal, so just give it a good stir before serving. Always check for any off smells or changes in color before eating. Yes, you can use other rice types. Arborio rice is best for creaminess. Short-grain rice also works well. It absorbs moisture and becomes soft. Long-grain rice may not yield the same texture. If you use jasmine or basmati, the pudding will be less creamy. To make this dish nut-free, use whole milk. Avoid any nut-based milk like almond or cashew. You can also use coconut milk, but check for nut cross-contamination. Ensure all ingredients are free from nuts. This way, you can enjoy the pudding without worry. You can swap granulated sugar for brown sugar. This will give a deeper flavor. For the vanilla bean, use 2 teaspoons of vanilla extract. If you want a dairy-free option, try cashew cream instead of milk. Feel free to add spices like nutmeg or cardamom for a twist. This blog covered how to make delicious vanilla bean rice pudding. We discussed key ingredients, cooking steps, and tips for a creamy texture. I shared ways to customize your dish with flavors and alternatives. Storing and reheating tips help you enjoy leftovers. Remember to avoid common mistakes for the best results. With this guide, you can create a perfect dessert that everyone loves. Enjoy your homemade rice pudding, and feel free to get creative with it!

Vanilla Bean Rice Pudding

Indulge in the creamy goodness of Vanilla Dream Rice Pudding with this delightful recipe! Made with Arborio rice and infused with rich vanilla flavor, this dessert is perfect for any occasion. Easy to whip up, it’s a delicious treat that can be enjoyed warm or chilled. Discover step-by-step instructions to create this comforting dessert. Click to explore the full recipe and elevate your dessert game!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups whole milk

1/2 cup granulated sugar

1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)

1/4 teaspoon salt

2 large egg yolks

1 teaspoon cornstarch (optional, for extra creaminess)

1/2 teaspoon ground cinnamon

Fresh berries or toasted coconut (for garnish)

Instructions
 

In a large saucepan, combine the Arborio rice, whole milk, sugar, and salt. Stir well to combine.

    Split the vanilla bean lengthwise and scrape the seeds into the saucepan, adding both the seeds and the pod for maximum flavor. If using vanilla extract instead, add it at the end of cooking.

      Heat the mixture over medium heat, stirring occasionally until it begins to simmer.

        Once it simmers, reduce the heat to low and cook, stirring frequently for about 25-30 minutes, or until the rice is tender, and the mixture has thickened to a creamy consistency.

          In a separate bowl, whisk the egg yolks and cornstarch (if using) until smooth.

            Slowly ladle about a cup of the hot rice pudding mixture into the bowl with the egg yolks, whisking constantly to temper the yolks.

              Gradually pour the tempered yolk mixture back into the saucepan, stirring continuously. Cook for an additional 5 minutes until the pudding is thickened further and creamy.

                Remove the saucepan from heat, discard the vanilla pod (if used), and stir in ground cinnamon and vanilla extract (if not used previously).

                  Let the pudding cool slightly, then transfer to serving bowls or ramekins.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve warm or chilled, topped with fresh berries or toasted coconut for added texture and flavor. Dust with a sprinkle of cinnamon before serving for an elegant finish.