Vanilla Bean Rice Pudding

Rice Pudding

Something happened last night-

It involved me, my space heater, a few comforters, season one of Pushing Daisies, a spoon, and an entire container of chilled rice pudding.

I realized two things last night. One: while Pushing Daisies is beautiful and charming, it’s almost too sweet. It is still, however, an effective way to wish away three hours of a Sunday evening. Two: Yes, my stomach does have the capacity to hold about 8 cups of rice pudding. How awesome is that!?

I ate the whole thing. Fact. Every last creamy, soft, raisin studded, vanilla bite. And the truth? I’d do it all again tonight if I could… and I can… but I won’t. Does that make sense?

This Rice Pudding might be best shared with your family. It’s Super Comfort.  If comfort became a super hero and came to save the day, it would come in the form of this rice pudding.

If you do have to eat the entire thing by yourself, under your covers on a cold night, well…that’s not such a hard cross to bear, is it?

Rice Pudding

Raisins for Pudding

The Best Rice Pudding

The Gourmet Cookbook

Print this Recipe!

serves 4 to 6

2 cups water

1cup long grain rice

1/4 teaspoon salt

2 Tablespoons butter

1/2 teaspoon lemon zest

4 cups whole milk

1/2 cup sugar

1/2 vanilla bean, split open

1 cup golden raisins

Rice Pudding

Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.

Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.

68 thoughts on “Vanilla Bean Rice Pudding

  1. Definitely a great recipe. My favorite variation of the classic is to substitute coconut milk, along with lime zest (instead of vanilla).

    BTW, I’m a big fan of your website, Joy. I check it almost daily.

  2. I’m going to have to make this for my lunches when I head back to school! I always end up buying some in the student union when I need a treat.
    Thanks!

  3. I’m officially no longer a lurker. It took a rice pudding recipe to get me out of lurk-dom. I had such a craving for it the other night…and just needed a recipe to fall into my lap. Thank you! Love your blog, by the way.

  4. Mandy- I totally understand the waist line issue. The recipe stresses that you use whole milk. I’m not exactly sure why though. I suppose you could give it a go with lower fat milk. Let me know how it turns out. Also, using Arborio rice might change the cooking times and liquid amounts. I’m not sure you could just switch it in this recipe with complete success. Good question though!

    Juleske- Huh?

    Bridgett- Sure, you could totally use 2 teaspoons of vanilla extract instead of the vanilla bean. Enjoy it!

  5. This sounds divine! I am wondering if you have made this sans the actual vanilla bean and just added extract? I am thinking of whipping some of this up for dessert and don’t have a vanilla bean in the kitchen today. Any thoughts? Thanks for another great recipe :)

  6. This looks awesome. For some reason I totally dig rice pudding in winter. It’s so hearty and creamy.

    A couple of questions: Can I substitute low-fat milk for whole? Trying to watch my wasteline after the holidays, as you can imagine….

    Also, can I use Arborio rice instead of long-grain. It seems I remember seeing a rice pudding recipe with arborio a few years back. Although I’ve never made the dish before!

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