Print

Slow-Cooked Vanilla Bean Rice Pudding

A close-up of creamy vanilla bean rice pudding speckled with dark vanilla seeds, served in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy rice pudding using real vanilla bean for a comforting, traditional dessert that requires minimal active time.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 vanilla bean, split and scraped
  • 1/4 teaspoon salt
  • 2 large egg yolks

Instructions

  1. Combine the Arborio rice, whole milk, heavy cream, sugar, vanilla bean seeds and pod, and salt in a heavy-bottomed saucepan.
  2. Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, stirring frequently to prevent scorching on the bottom.
  3. Once simmering, reduce the heat to the lowest setting. Cook uncovered for 60 to 75 minutes, stirring every 10 to 15 minutes. The pudding should thicken slowly and the rice should become tender.
  4. In a small bowl, whisk the egg yolks. Scoop about 1/2 cup of the hot pudding mixture into the yolks while whisking constantly to temper them.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining pudding. Stir well.
  6. Cook for 2 more minutes, stirring constantly, until the pudding thickens slightly. Do not boil after adding the yolks.
  7. Remove the vanilla bean pod. Serve warm or chilled.

Notes

  • For an extra creamy texture, stir in 1 teaspoon of butter at the end of cooking.
  • If the pudding becomes too thick upon cooling, stir in a splash of milk to reach your desired consistency.
  • This recipe is a great example of a slow cooked dessert that yields maximum flavor.

Nutrition

Find it online: https://dishicious.com/vanilla-bean-rice-pudding-recipe/