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.ย 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?
The Best Rice Pudding
The Gourmet Cookbook
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
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.
71 Responses
Looking unbelievable. I would add a bit more whipped cream to it.
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!
i’ve been on a rice pudding kick, and i know what you mean. looks like a great recipe!
Could this be made with vanilla extract instead of a vanilla bean?
If so, how much?
Thanks!
yes! 2 or 3 teaspoons of vanilla extract! go for it!
Just made this and ****YUMMMY****** The only thing is, the recipe calls for butter, but the directions didn’t mention when to put it in. I assumed that it went in with the milk and it seems like that was right – because as I stated earlier *****YUUUUMMMY*****. It tasted a little ‘rice-y’ at first but as it’s been cooling (and I’ve been tasting) it’s getting less ‘rice-y’ and more ***YUMMYYYYY***
I love rice pudding, but I was wondering, how should I do this if I want to make it in my rice cooker? I kind of gave up on stove top made rice a few years ago when I procured my Zojirushi but I want to make this recipe (and I have a feeling I’d burn it on the stove.)
Any advice would be wonderful!
I’m in love with Pushing Daisies! I re-watch it very often! Also rice pudding has been my favourite since I was little. <3
This dessert is called ‘payasam’ in India. It’s a childhood favorite and the rice can be substituted with semolina or vermicilli. Payasam is made for any special occasion and the grander the occasion, the grander the ingredients that go into it!
Looks delicious. I’m surprised the recipe calls for long grained rice. I thought pudings were suppose to be made with a short grain rice because of their extra starch. Any idea?
can you believe pushing daisies was canceled? i was SO HOOKED and they took it away. sadness.
I love how vibrant your orange cup is!
So, what does happen with the tbsp of butter? I am making the rice now so I may leave the butter out and see how it shapes up.
hahaha…I ate a whole pot of tapioca pudding all by myself once (and I would never share that information with anyone but you, Joy!)Love your site and recipes!!
I just got done making this. I tweeked it a bit. Added cinnamon, dark rasins, touch of ground ginger and asprinkle of nut meg! Oh and a tad bit more lemon zest at the very end.And I must say , it rocked my socks off!!!! Thanks for the recipe!
Wow, looks fabulous. I think Iโm going to tinker with a variation using some lavender. If it turns out well, I can forward you the recipe. Or, heck, Iโll be in LA inโฆ umโฆ December some time: maybe we can perfect the recipe together.
Love the blog!
Wow, looks fabulous. I think I’m going to tinker with a variation using some lavender. If it turns out well, I can forward you the recipe. Or, heck, I’ll be in LA in… um… December some time: maybe we can perfect the recipe together.
Love the blog!
Joy, I am on my way to the store for ‘whole milk’ and ‘vanilla beans’…..this sound just like my mothers pudding and cant wait to eat it!! Oh you bring us “Joy” ; }
Joy, this is so much better than the rice pudding I grew up on. The lemon zest absolutely makes it.
Awesome Nels!! Thanks for the tip!!
This recipe works with arborio as well. Just made it that way. Essentially the same recipe is in this month’s Bon Appetit. Uses 3 cups of whole milk and 1 cup whipping cream. The only thing is you need to cook it a bit longer…around 30 to 35 minutes for step 2 instead of 20 minutes. Just a matter of keeping an eye on it to get the consistency you want.
PLEASE TELL ME WHAT HAPPENS TO BUTTER
rice pudding sucks
Wow – this brings back memories! When I was a kid my mom would make rice pudding and it was my favorite…this one looks lovely!
One question – does it matter what type of rice you use? Can you use regular white rice or would something like jasmine rice or basmati work better??
Thanks again for continuously offering enticing recipes!
-Georgia
I made this for my grandparents and they loved it!
oh, man. my popo (grandpa) just turned 87. a few months ago i wrote him a letter – yea… hand written/old school. i wanted his rice pudding recipe. every time he would visit when i was a child he’d make rice pudding. i’m still waiting for popo to give me the recipe – they are still too busy dancing at the italian-america club every night. but i’m sure this recipe is a close second to his. but i’ll let you know when i get the freaking recipe!
Long time lurker. I tried this recipe out with brown long grain rice and 2% milk, and amazingly, it was gooey, creamy and nutty. Delicious and semi-healthy. Thanks Joy!
I just had one of the worst days of my life and this was exactly what I needed to cheer me up a bit. Thank you so much for the recipe.
Rice pudding is such comfort. I only discovered it recently and feel robbed I didn’t get it growing up. :)
Yours looks delish.
I’m in awe of your stomach and must find out if mine can do the same. I’ve never seen Pushing Daisies, but I hear it’s cute.
We honk for rice pudding around here.
I am making this Rice pudding right now and it smells so good, I love your blog,
I love Pushing Daisies, saccharine and all. I’m not a huge fan of rice pudding, but I’m making your cranberry coffee cake today, and I can’t wait!!
I grew up on rice pudding – it was on every holiday table. I could see eating 8 cups of pudding in one sitting with no problem. I may give it a try today. Thanks for the recipe.
Pushing Daisies is such a great show! I’m so sad they canceled it!
I’ve never been a rice pudding fan, but I’d certainly be willing to give it another try!
Joy,
This looks dreamy. Do you think I could utilize my rice cooker for the 1st part? Any rice I’ve tried to cook via stovetop hasn’t turned out (I’m cursed).
Thanks!
The pudding looks so creamy and satisfying. I love it nice and warm, and I too could eat the entire thing, no guilt involved.
Ended up trying this last night with the lowfat milk (think it was 1%) and it worked pretty good. Although I doubt it’s as creamy as this one and I had to let it simmer during the last part for quite some time (more than 20 minutes) to get the runny-ness out of it.
I’m willing to bet the whole milk makes it absolutely delicious but the lower fat version was still decent, FYI.
Thanks again for an amazing recipe Joy! Love your blog.
Oh and BTW, I used your banana cranberry bread recipe over Christmas and my family went nuts. I ended up making a simple bourbon glaze to go over the top of the bread and it added such a nice touch! This is definitely one I’ll keep in my file for years!
This look great although I am not a raisin fan, can I leave them out?
Juleske was referring to pushing daisies! The pie maker. I love that show and i love rice pudding. This recipe sounds like it may taste like the same stuff i had as a kid. I will have to try this, thanks joy.
We’ve both been thinking ‘vanilla.’ I just posted a vanilla bean bar recipe this AM. Of course, this looks amazing to me. I’m a Vanilla Gal!
Looks delicious! Definitely not sharing this one.
Ooh lovely. Nothing wrong with a night like that.
Oooooooh…I am sooooooo looking forward to making this…minus the lemon zest (love lemon, but not in desserts for some odd reason). I also have to think about the raisins. Everything else sounds divine. :)
Hopefully I can get to the store before our upcoming ice storm later today. It seems like a perfect thing to have while holed up at home. :)
Ooh I can see the black specks from the vanilla bean. I’m gonna bet the pudding was really good.
…golden raisins are better than candy : )
yum. i love rice pudding and pure comfort is right.
your sunday sounds like mine…except i had cake and watched the entire 2nd season of secret diary of a call girl (one of many guilty secrets…)
Mmmmm – I grew up on rice pudding – sounds wonderful!
Very comforting, indeed. What a great recipe. My favorite variation of rice pudding has the addition of ginger and cardamom. This sounds like a delicious classic.
Oh wow. I could use some comfort after the day I’ve had. Don’t tell my trainer at the gym. :)
Yeah, you definitely won me over with this. Your writing…so persuasive…and the pictures…ugh! Need to make this pronto!!
Sounds like the perfect night to me! The pudding looks awesome!!
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.
Mmm, this looks so good! I’ve been craving rice pudding lately. I might have to try this out tonight…
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.
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!
After the day I’ve had, comfort food like this would be very nice indeed. This looks delicious. Beautiful photos too.
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 :)
Hmms that looks just as gooey as I feel inside whenever I see the pie maker and his sweet red cheekbones :)
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!
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!