Creamy Vanilla Rice Pudding Recipe

This delicious classic creamy vanilla rice pudding recipe topped off with raisins is the perfect after-dinner dessert or daytime treat.

Ingredients for this recipe:

• 1 vanilla bean
• 3 ½ cups whole milk
• Heaping 1/3 cup sugar
• ¼ teaspoon sea salt
• 2/3 cup medium-grain rice
• 1 egg yolk
• ½ teaspoon ground cinnamon
• 1 tbsp unsalted butter
• ½ cup raisins

Serves 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Cooling Time: 40 minutes

1. Slice the vanilla bean in half longways and scrape out all of the seeds using a knife. Place the seeds and hollowed out vanilla bean pods in a medium-size sauce pot.
2. Add the milk, sugar, salt and rice to the pot with the vanilla and bring to a rolling simmer over medium heat while constantly stirring.
3. Turn the heat down to low and stir every 2-3 minutes for 20-25 minutes until the rice is soft and the mixture is relatively thick, like a thin risotto.
4. Remove the vanilla pods and stir in the egg yolk and cinnamon until completely mixed in.
5. Transfer the rice to a casserole dish and spread out. Chill for 30-40 minutes or until cold.
6. Serve with raisins.

Chef Notes:

Make-Ahead: You can make this recipe up to 3 days ahead of time. Keep it in the refrigerator before serving.

How to Store: Keep covered in the refrigerator for up to 5 days. This does not freeze well.

If you don’t have a vanilla bean, then use 1 teaspoon vanilla extract and put it in right after you add in the cinnamon for maximum flavor.

When it comes to adding in fruit or nuts, you can incorporate them when stirring in the cinnamon or add them right before serving. I prefer to add at the end before serving.

To cool the rice pudding faster, spread it out on a sheet tray or in a casserole dish first before placing in the refrigerator.