A good rice pudding is creamy, vanilla-scented and satisfying and it doesn’t take hours to make it. But when the wrong rice is used or the incorrect ratio liquid to rice is applied, this classic dessert may turn out a runny mess, mushy and gluey or too thick and dry. Granted, making this dessert needs your attention, needs low heat and stirring, but it is done in 30 minutes.
Serve this heavenly creamy rice pudding warm or cold.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Arborio rice – the best short-grain rice that ensures enough starch to thicken the dessert. This rice becomes soft during cooking, but does not fall apart, so the pudding will NOT become mushy.
- Milk – cream is not the choice to go. It thickens the pudding before the rice is done, resulting in a ‘fatty’ mouthfeel and a dense, chewy pudding.
- Vanilla bean – the bean gives the best flavor, but vanilla extract can also be used.
- Granulated sugar
- Egg yolk – the yolk thickens the pudding, giving it a creamy texture, a richer flavor and an off-white color.
How to Make Rice Pudding
Step 1 – Split a vanilla bean lengthwise. Lay the vanilla bean “pod” flat on a cutting bard. Use a sharp knife and slice the vanilla bean lengthwise down the middle, but not all the way through. Cut only through the top layer of the bean. This will expose the seeds that will seep into the milk during cooking.
Step 2 – Transfer milk, rice, salt and the split vanilla bean into a heavy saucepan. Bring to a boil, while stirring constantly. This will prevent the rice from sticking to the pan bottom.
Reduce the heat to low, cover the pan and simmer gently for about 15 minutes. Stir occasionally.
Step 3 – Take the lid off the pan and continue simmering for another 8 minutes or so. Stir frequently. At the end, the rice should be tender, and the pudding should be reduced to about 1 3/4 cups. Measure this.
Remove the vanilla bean.
Step 4 – In a bowl, mix the egg yolk with the granulated sugar. Slowly add the cooked rice to the egg mixture, while whisking.
Step 5 – With the back of a knife, scrape the seeds out of the vanilla bean and add the seeds to the rice pudding.
Pour the pudding back into the pan.
Step 6 – Place the pan over medium-low heat and cook, stirring constantly, until the mixture thickens. This will take about 1-2 minutes and the pudding coats the back of a spoon or spatula.
Step 7 – Pour the pudding into a bowl and place a sheet of plastic wrap directly onto the surface of the pudding. This prevents a skin from forming. Cool it down as far as you like. You can also serve it immediately if you prefer.
Variation on the Classic Rice Pudding
- Add some espresso powder (at step 4) for a coffee flavored pudding.
- Flavor with orange peel and cinnamon.
- Make a rice pudding brulee.
- Add lemon and pistachio nuts.
- Add honey or maple syrup at the end.
- Mix in raisins or serve with fresh fruit.
Basic Rice Pudding for Two
Pin Recipe Facebook Share by TextIngredients
- 2 cups milk
- 1/4 cup Arborio rice
- 1/4 teaspoon salt
- 1/2 vanilla bean, or 3/4 teaspoon vanilla extract
- 1 egg yolk
- 2.5 tablespoons granulated sugar
Instructions
- Split a vanilla bean lengthwise. Lay the vanilla bean “pod” flat on a cutting bard. Use a sharp knife and slice the vanilla bean lengthwise down the middle, but not all the way through. Cut only through the top layer of the bean. This will expose the inside where the seeds hide.
- Transfer milk, rice, salt and the split vanilla bean into a heavy saucepan. Bring to a boil, while stirring constantly. This will prevent the rice from sticking to the pan bottom. Reduce the heat to low, cover the pan and simmer gently for about 15 minutes. Stir occasionally.
- Take the lid off the pan and continue simmering for another 8 minutes or so. Stir frequently. At the end, the rice should be tender, and the pudding should be reduced to about 1 3/4 cups. Measure this.
- Remove the vanilla bean.
- In a bowl, mix the egg yolk with the granulated sugar. (NOTE 1)
- Slowly add the cooked rice to the egg mixture, while whisking constantly.
- With the back of a knife, scrape the seeds out of the vanilla bean and add to the rice pudding.
- Pour the pudding back into the pan. Place the pan over medium-low heat and cook, stirring constantly, until the mixture thickens. This will take about 1-2 minutes and the pudding coats the back of a spoon or spatula.
- Pour the pudding into a bowl and place a sheet of plastic wrap directly onto the surface of the pudding. This prevents a skin from forming. Cool it down as far as you like. You can also serve it immediately if you prefer.
- Once cooled, divide the rice pudding over two bowls.
Notes
- If you’re using vanilla extract instead of a vanilla bean, add the extract to the egg yolk-sugar mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.