Are you craving a comforting, creamy dessert that’s surprisingly easy to make? Look no further! This vanilla bean rice pudding recipe is the perfect answer. It’s incredibly smooth, subtly sweet, and boasts a captivating vanilla aroma that will transport you to a cozy kitchen filled with delicious homemade cooking. Whether you’re looking for a quick dinner dessert or a delightful breakfast treat, this recipe delivers a delicious and satisfying experience. It’s one of those easy recipes that always impresses, perfect for both novice cooks and experienced bakers.
Ingredients:
- 1 cup Arborio rice (or other short-grain rice)
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup raisins (optional)
Instructions:
Step 1: Prepare the Rice
Rinse the Arborio rice under cold water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming gummy.
Step 2: Combine Ingredients
In a medium saucepan, combine the rinsed rice, milk, heavy cream, sugar, vanilla bean seeds (or extract), cinnamon, and salt. If using a vanilla bean pod, add it to the saucepan as well.
Step 3: Simmer the Pudding
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and creamy, stirring occasionally. If using raisins, add them during the last 5 minutes of cooking.
Step 4: Rest and Serve
Remove the saucepan from the heat and let the rice pudding rest, covered, for at least 15 minutes. This allows the pudding to thicken and absorb the flavors. If using a vanilla bean pod, remove it before serving.
Serve warm or chilled. Garnish with a sprinkle of cinnamon, a dollop of whipped cream, or a few extra raisins, if desired.
Tips for the Best Vanilla Bean Rice Pudding:
- Use good quality ingredients: The flavor of this pudding is heavily dependent on the quality of your milk and cream. Opt for whole milk and heavy cream for the richest and creamiest texture.
- Don't overcook the rice: Overcooked rice will result in a mushy pudding. Cook until tender but still slightly firm to the bite.
- Adjust sweetness to your taste: If you prefer a less sweet pudding, reduce the amount of sugar.
- Make it ahead: This rice pudding can be made ahead of time and stored in the refrigerator for up to 3 days. It actually tastes even better the next day!
Variations:
- Chocolate Rice Pudding: Add 1/4 cup unsweetened cocoa powder to the mixture along with the other ingredients.
- Spiced Rice Pudding: Incorporate 1/2 teaspoon of ground nutmeg, cardamom, or ginger for a warming twist.
- Coconut Rice Pudding: Substitute coconut milk for some of the regular milk for a tropical flair.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 15-20g
- Carbohydrates: 30-35g
- Protein: 5-7g
This vanilla bean rice pudding is a delightful and versatile recipe that can be enjoyed as a comforting dessert or a surprisingly satisfying breakfast. It's a perfect example of how delicious and healthy meals can be simple to prepare. Enjoy!