How to make it

  • Stir together rice, milk, sugar, vanilla bean, cinnamon and salt in a large saucepan over medium-high heat. Bring to a boil, stirring constantly.
  • Reduce heat to medium-low and simmer for 30 minutes, stirring every 5 minutes as the mixture starts to thicken.
  • Continue to cook until the rice is tender but not too mushy, 15 minutes longer. The milk will be thick and the rice tender, but the mixture should be a little soupy.
  • In a bowl, whisk together 2 egg yolks and cream and stir into cooked rice.
  • Continue to cook over medium-low heat for 2 to 3 minutes, until eggs are cooked through and pudding is creamy and glossy but still fairly soupy.
  • Remove from heat and stir in remaining vanilla extract. Grate a little nutmeg in, if you like.
  • Remove the vanilla bean, if you’ve used one.
  • Pour the pudding into a bowl and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, 2 to 3 hours.
  • Serve pudding as is, or layer in a parfait glass with caramel sauce and top with whipped cream.
  • Each serving: about 512 calories; 16 grams protein; 57 grams carbohydrate; 24 grams fat (14 grams saturated); 1 gram fiber; 171 milligrams cholesterol; 320 milligrams sodium.

Reviews & Comments 1

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  • janetta 9 years ago
    I like it, I have never made a rice pudding before, I am going to try this one out.
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