70 minutes
A classic, creamy vanilla rice pudding perfect for a comforting dessert.
cups
Medium-Grain Rice
cups
teaspoons
cups
cups
cups
teaspoons
1. Cook the Rice
Bring 2 cups of water to a boil in a large saucepan. Once boiling, stir in the rice and salt, then cover the saucepan and reduce the heat to low. Allow the rice to simmer for about 15-20 minutes, until most of the water is absorbed and the rice is tender.
2. Add Dairy and Sugar
Add the whole milk, half-and-half, and sugar to the saucepan with the rice. Increase the heat to medium and bring the mixture to a simmer, stirring occasionally to help dissolve the sugar and blend the ingredients.
3. Simmer the Pudding
Once it starts to simmer, reduce the heat to maintain a gentle simmer and cook for about 30 minutes, stirring frequently. This simmering process will thicken the mixture, and you’ll notice it starting to become creamy.
4. Final Thickening
After the initial 30 minutes of simmering, reduce the heat to low and continue to cook the pudding for another 15 minutes, stirring every couple of minutes to prevent the pudding from sticking to the bottom of the pan or scorching. You’ll know it’s ready when the mixture is thick enough that a spoon can stand up in it.
5. Add Vanilla and Serve
Remove the saucepan from the heat and stir in the vanilla extract, incorporating it thoroughly into the pudding. Let the rice pudding cool slightly before serving to allow the flavors to meld. You can serve it warm or chilled, depending on your preference.
Substitute some or all of the milk with coconut milk and stir in toasted shredded coconut for a tropical twist.
Replace half of the milk with canned coconut milk to give your pudding a tropical flair. If you like, add shredded coconut to the rice during the last few minutes of cooking for added texture.
Infuse the milk with cinnamon sticks during heating, and remove before adding the rice. Mix in ground cinnamon and nutmeg with the vanilla for added warmth.
Sprinkle the top of the cooled pudding with sugar and use a kitchen torch to caramelize it, creating a crisp, brûléed top.
For a sweet surprise, add a handful of chocolate chips to the pudding just before it finishes cooking. The residual heat will melt the chocolate, creating a marbled effect.
Use whole milk and heavy cream, infused with a vanilla bean, for a rich, deeply vanilla-flavored pudding.
Opt for short-grain rice like Arborio, which is typically used in risotto for a creamier texture. Rinse the rice under cold water before cooking.
Cook over low heat, stirring frequently, in a heavy-bottomed pot to prevent scorching and achieve creamy texture.
Remove the pudding from heat while slightly looser than desired, as it will thicken upon cooling.
Use a blend of sugar and sweetened condensed milk for a velvety texture and complex sweetness.
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