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Vanilla Bean Rice Pudding

January 5, 2009 by Joy the Baker 71 Comments

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.

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Filed Under: Breakfast, Fruit, Gluten-Free, Recipes, Vanilla

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Reader Interactions

Comments

  1. Banketu Pakalpojumi

    August 20, 2016 at 5:16 am

    Looking unbelievable. I would add a bit more whipped cream to it.

    Reply
  2. Ingrid

    June 9, 2015 at 12:41 pm

    Hi! I am trying this out and maybe it’s me being a bit blind but I see in the ingredients 2 spoons of butter but can’t see when to add them in the preparation? Thanks!

    Reply
  3. Dina

    December 19, 2012 at 3:02 pm

    i’ve been on a rice pudding kick, and i know what you mean. looks like a great recipe!

    Reply
  4. Lexi

    April 28, 2011 at 8:14 pm

    Could this be made with vanilla extract instead of a vanilla bean?
    If so, how much?
    Thanks!

    Reply
    • joythebaker

      May 5, 2011 at 9:22 am

      yes! 2 or 3 teaspoons of vanilla extract! go for it!

      Reply
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Trackbacks

  1. Risotto Rice Pudding with brown sugar and vanilla | bediva says:
    September 6, 2015 at 4:50 am

    […] Vanilla Bean Rice Pudding […]

    Reply
  2. 8 Fancy Ways to Use Leftover Food | | 6 Bills6 Bills says:
    August 3, 2012 at 3:24 am

    […] rice pudding is a great variation that can make use of a little extra pumpkin. You can also make plain vanilla rice pudding, spice it up Indian-style, or even make rice pudding popsicles. And of course, if you’re up for […]

    Reply
  3. 8 Fancy Ways to Use Leftover Food | PFS says:
    August 2, 2012 at 6:07 am

    […] rice pudding is a great variation that can make use of a little extra pumpkin. You can also make plain vanilla rice pudding, spice it up Indian-style, or even make rice pudding popsicles. And of course, if you’re up […]

    Reply
  4. 8 Fancy Ways to Use Leftover Food | personal fincance says:
    August 2, 2012 at 4:52 am

    […] rice pudding is a great variation that can make use of a little extra pumpkin. You can also make plain vanilla rice pudding, spice it up Indian-style, or even make rice pudding popsicles. And of course, if you’re up […]

    Reply
  5. Recipe: Rice Pudding with Raisins & Almonds « Wherever I am, you are there also says:
    July 23, 2012 at 5:20 am

    […] Rice Pudding with Raisins & Almonds (adapted from Joy the Baker) […]

    Reply
  6. Risotto Rice Pudding with brown sugar and vanilla — Joy the Baker says:
    June 15, 2011 at 1:57 am

    […] best believe I’ve made rice pudding before.  If you don’t have Arborio rice, how about Jasmine Rice Pudding or Brown Rice Pudding?  I’ve got you […]

    Reply

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