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

Prep:

Cook:

Level: Easy

System:

4

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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Avatar of Becca @ Amuse Your Bouche

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!

Avatar of Rina : I Thee Cook

Rina : I Thee Cook on 10.23.2011

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

Avatar of westmonster

westmonster on 10.22.2011

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

Avatar of alpinepedestrian

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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Avatar of crazydaisy

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.

Avatar of Marie

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.

Avatar of Rosie (Peppermint Bay)

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!

Avatar of Leafnlily

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!

Avatar of ambj73

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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