Vanilla Rice Pudding
Slow-simmered creamy rice pudding scented with vanilla and cinnamon, comforting and barely sweet.
Rice pudding rewards patience and nothing else. Low heat, frequent stirring, and pulling it off the stove while it still looks a little loose, because it thickens dramatically as it cools. Real vanilla makes the difference between nursery food and something you would serve to guests.
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How to make Vanilla Rice Pudding
Ingredients
Quantities scale automatically. Cooking times stay the same.
Pudding
To serve
Equipment
- Heavy-based saucepan
- Wooden spoon
Method
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1
Warm the dairy
Put the milk, cream, sugar, split vanilla pod, cinnamon stick, salt and lemon peel in a heavy saucepan and heat gently until steaming but not boiling.
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2
Add the rice
Stir in the rice and bring to the barest simmer, with just a few bubbles breaking the surface. High heat will scorch the bottom and split the milk.
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3
Simmer and stir
Cook uncovered for 35-40 minutes, stirring every 3-4 minutes and scraping the base of the pan each time so nothing catches.
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4
Judge the texture
It is ready when the rice is completely tender and the mixture coats a spoon but still moves loosely. It will thicken by half again as it cools.
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5
Remove the aromatics
Fish out the cinnamon stick, lemon peel and vanilla pod, scraping the seeds from the pod back into the pudding.
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6
Serve
Serve warm with cinnamon and compote, or press cling film onto the surface and chill for a thick, cold version.
Cook’s tips
- Pull it off the heat looking too loose. Rice pudding sets firm as it cools, and a perfectly thick pan becomes stodgy in a bowl.
- Use short-grain rice. Long-grain never releases enough starch and stays separate rather than creamy.
- A heavy pan is worth it. Thin pans create hot spots and burnt milk on the base.
Variations
- Make it with coconut milk and top with mango for a tropical version.
- Stir in a spoonful of dulce de leche or a handful of raisins soaked in rum.
- Bake it instead at 150C / 300F for 2 hours for a skin on top and a softer set.
Storage and make-ahead
Keeps 4 days refrigerated. It stiffens considerably when cold, so beat in a splash of warm milk to loosen it back to the right texture.
Nutrition per serving
| Calories | 312 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 46 g |
| Fat | 10 g |
| Fibre | 1 g |
| Sugar | 24 g |
| Sodium | 130 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
