How to make it

  • Combine rice, milk, sugar, vanilla bean, cinnamon and salt in a large, heavy-bottomed saucepan over medium high heat.
  • Bring mixture to a boil, stirring constantly.
  • Reduce heat to medium low and simmer, stirring every 5 minutes as the mixture starts to thicken.
  • Continue this for about 30 minutes.
  • Continue cooking until the rice is tender but not mushy, about 15 minutes longer.
  • The milk will be thick and the rice tender; the mixture will a little soupy.
  • As pudding cools it thickens.
  • If too thick while still hot, it will cool to a stodgy lump with no creaminess.
  • Whisk egg yolks and cream together in a bowl.
  • Stir slowly into pudding.
  • Continue cooking pudding over medium low heat for 2 to 3 minutes until eggs are cooked through and pudding is creamy, glossy and still fairly soupy.
  • Remove from heat and stir in vanilla.
  • Grate a little nutmeg into pudding, if desired.
  • Remove vanilla bean.
  • Pour pudding into serving bowl and press plastic wrap over the surface to prevent a skin from forming.
  • Refrigerate until cold, at least 2 to 3 hours.
  • Serve cold.
  • NOTE: This pudding is delicious as is or you can fold a dollop of whipped cream into each serving.

Reviews & Comments 4

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    " It was excellent "
    julien ate it and said...
    I'm a huge fan of rice pudding. I've never made it but I'm certainly going to try this recipe!
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    " It was excellent "
    chichimonkeyface ate it and said...
    This looks fabulous
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Yummy, I like the combination of ingredients - saving this one.
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    Sounds great! High FIVE :+D
    Was this review helpful? Yes Flag

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