The Pioneer Woman Tasty Kitchen
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Vanilla Rice Pudding

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

Simple, creamy, delicious rice pudding made with only 5 ingredients!

Ingredients

  • ½ cups Rice (I Used Jasmati)
  • 1-½ cup Whole Milk
  • ½ cups Heavy Cream
  • ½ pieces Whole Vanilla Bean, Cut In Half Lengthwise And Seeds Scraped Out
  • ½ cups Demerara Or Granulated Sugar

Preparation

1. Place all ingredients (including the empty vanilla pod) in a small saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until the rice is tender, about 20-25 minutes.

2. Remove from heat and discard the vanilla pod. Spoon into serving dishes and serve warm or at room temperature with a bit of heavy cream. Enjoy!

4 Comments

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Becca @ Amuse Your Bouche on 1.15.2012

I never used to like my mum’s rice pudding as a kid, but this looks so good that I might just give it another go!

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Rina : I Thee Cook on 10.23.2011

I love rice pudding. My grandmother would make this every fall. Thanks for sharing!

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westmonster on 10.22.2011

Although we had rice pudding on Monday, your photo makes me crave it again today… Thanks for that.

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alpinepedestrian on 10.20.2011

Hooray! A rice pudding recipe that doesn’t involve cooking the rice in water first! Thank you! I ate, and made, a lot of rice pudding in Norway. It was always slow-cooked with whole milk, then topped with a pat of butter and cinnamon sugar. I hope a lot of people see this recipe and use it and stay away from those rice pudding recipes that promise to be creamy but always cook the rice in water.

7 Reviews

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crazydaisy on 4.11.2013

Heavenly. This comes from an entirely different planet than the ‘sweet rice’ I typically make for my children. Soooo good. Thank you for the recipe.

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Marie on 9.3.2012

Delicious! I used coconut milk instead of dairy to make it vegan and then cut the sugar by a half since coconut milk is naturally sweet. I also added a pinch of salt to balance the flavors.

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Rosie (Peppermint Bay) on 1.23.2012

This is an incredible recipe!! Simple and fast and so much more than delicious. I decreased the sugar and ended up using about a third of a cup, and it was plenty. I am definitely planning to make this again, and honestly it will probably happen pretty often in my kitchen!

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Leafnlily on 1.15.2012

Super! I used Basmati rice and 1 cup 2% milk and 1 cup 1% milk because that’s what I had. I used a whole vanilla bean cut in half and cooked it right in the mix and scrapped the beans out when finished. I also used about 3 tbsp less sugar and could probably get away with 1/4 cups sugar but my husband liked it sweet. This was creamy and delicious, it was gone in a blink!

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ambj73 on 10.24.2011

Wanted something to take the chill off as the colder air moves in and this was great! Now, I should add I had to make alterations because I realized I didn’t have milk on hand, nor cream, nor vanilla bean. Why even review then, you ask? Well, because it turned out so yummy even though I had to work with what I had. Used dry milk to make the milk, and substituted half and half for the cream. As for the vanilla, I just put a bit of extract in at the end. Because I grew up on cinnamon and sugar rice pudding, I also stirred in some cinnamon when I dished it up. YUM and my 4 year old loved it too. Thanks for sharing, this will be my go-to rice pudding recipe.

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