Vanilla Bean Rice Pudding
Written by joythebaker on January 5, 2009 – 2:06 pm -
Something happened last night-
It involved me, my space heater, a few comforters, season one of Pushing Daisies, a spoon, and an entire container of chilled rice pudding.
I realized two things last night. One: while Pushing Daisies is beautiful and charming, it’s almost too sweet. It is still, however, an effective way to wish away three hours of a Sunday evening. Two: Yes, my stomach does have the capacity to hold about 8 cups of rice pudding. How awesome is that!?
I ate the whole thing. Fact. Every last creamy, soft, raisin studded, vanilla bite. And the truth? I’d do it all again tonight if I could… and I can… but I won’t. Does that make sense?
This Rice Pudding might be best shared with your family. It’s Super Comfort. If comfort became a super hero and came to save the day, it would come in the form of this rice pudding.
If you do have to eat the entire thing by yourself, under your covers on a cold night, well…that’s not such a hard cross to bear, is it?
The Best Rice Pudding
The Gourmet Cookbook
serves 4 to 6
2 cups water
1cup long grain rice
1/4 teaspoon salt
2 Tablespoons butter
1/2 teaspoon lemon zest
4 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split open
1 cup golden raisins
Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.
Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.
Tags: comfort, pudding, raisins, rice, vanilla
Posted in Breakfast, Creamy, Fruit, Recipes | 51 Comments »
This looks awesome. For some reason I totally dig rice pudding in winter. It’s so hearty and creamy.
A couple of questions: Can I substitute low-fat milk for whole? Trying to watch my wasteline after the holidays, as you can imagine….
Also, can I use Arborio rice instead of long-grain. It seems I remember seeing a rice pudding recipe with arborio a few years back. Although I’ve never made the dish before!
Hmms that looks just as gooey as I feel inside whenever I see the pie maker and his sweet red cheekbones
This sounds divine! I am wondering if you have made this sans the actual vanilla bean and just added extract? I am thinking of whipping some of this up for dessert and don’t have a vanilla bean in the kitchen today. Any thoughts? Thanks for another great recipe
After the day I’ve had, comfort food like this would be very nice indeed. This looks delicious. Beautiful photos too.
Mandy- I totally understand the waist line issue. The recipe stresses that you use whole milk. I’m not exactly sure why though. I suppose you could give it a go with lower fat milk. Let me know how it turns out. Also, using Arborio rice might change the cooking times and liquid amounts. I’m not sure you could just switch it in this recipe with complete success. Good question though!
Juleske- Huh?
Bridgett- Sure, you could totally use 2 teaspoons of vanilla extract instead of the vanilla bean. Enjoy it!
I’m officially no longer a lurker. It took a rice pudding recipe to get me out of lurk-dom. I had such a craving for it the other night…and just needed a recipe to fall into my lap. Thank you! Love your blog, by the way.
I’m going to have to make this for my lunches when I head back to school! I always end up buying some in the student union when I need a treat.
Thanks!
Mmm, this looks so good! I’ve been craving rice pudding lately. I might have to try this out tonight…
Definitely a great recipe. My favorite variation of the classic is to substitute coconut milk, along with lime zest (instead of vanilla).
BTW, I’m a big fan of your website, Joy. I check it almost daily.
Sounds like the perfect night to me! The pudding looks awesome!!
Yeah, you definitely won me over with this. Your writing…so persuasive…and the pictures…ugh! Need to make this pronto!!
Oh wow. I could use some comfort after the day I’ve had. Don’t tell my trainer at the gym.
Very comforting, indeed. What a great recipe. My favorite variation of rice pudding has the addition of ginger and cardamom. This sounds like a delicious classic.
Mmmmm – I grew up on rice pudding – sounds wonderful!
…golden raisins are better than candy : )
yum. i love rice pudding and pure comfort is right.
your sunday sounds like mine…except i had cake and watched the entire 2nd season of secret diary of a call girl (one of many guilty secrets…)
Ooh I can see the black specks from the vanilla bean. I’m gonna bet the pudding was really good.
Oooooooh…I am sooooooo looking forward to making this…minus the lemon zest (love lemon, but not in desserts for some odd reason). I also have to think about the raisins. Everything else sounds divine.
Hopefully I can get to the store before our upcoming ice storm later today. It seems like a perfect thing to have while holed up at home.
Ooh lovely. Nothing wrong with a night like that.
Looks delicious! Definitely not sharing this one.
We’ve both been thinking ‘vanilla.’ I just posted a vanilla bean bar recipe this AM. Of course, this looks amazing to me. I’m a Vanilla Gal!
Juleske was referring to pushing daisies! The pie maker. I love that show and i love rice pudding. This recipe sounds like it may taste like the same stuff i had as a kid. I will have to try this, thanks joy.
This look great although I am not a raisin fan, can I leave them out?
Ended up trying this last night with the lowfat milk (think it was 1%) and it worked pretty good. Although I doubt it’s as creamy as this one and I had to let it simmer during the last part for quite some time (more than 20 minutes) to get the runny-ness out of it.
I’m willing to bet the whole milk makes it absolutely delicious but the lower fat version was still decent, FYI.
Thanks again for an amazing recipe Joy! Love your blog.
Oh and BTW, I used your banana cranberry bread recipe over Christmas and my family went nuts. I ended up making a simple bourbon glaze to go over the top of the bread and it added such a nice touch! This is definitely one I’ll keep in my file for years!
The pudding looks so creamy and satisfying. I love it nice and warm, and I too could eat the entire thing, no guilt involved.
Joy,
This looks dreamy. Do you think I could utilize my rice cooker for the 1st part? Any rice I’ve tried to cook via stovetop hasn’t turned out (I’m cursed).
Thanks!
Pushing Daisies is such a great show! I’m so sad they canceled it!
I’ve never been a rice pudding fan, but I’d certainly be willing to give it another try!
I grew up on rice pudding – it was on every holiday table. I could see eating 8 cups of pudding in one sitting with no problem. I may give it a try today. Thanks for the recipe.
I love Pushing Daisies, saccharine and all. I’m not a huge fan of rice pudding, but I’m making your cranberry coffee cake today, and I can’t wait!!
I am making this Rice pudding right now and it smells so good, I love your blog,
I’m in awe of your stomach and must find out if mine can do the same. I’ve never seen Pushing Daisies, but I hear it’s cute.
We honk for rice pudding around here.
Rice pudding is such comfort. I only discovered it recently and feel robbed I didn’t get it growing up.
Yours looks delish.
I just had one of the worst days of my life and this was exactly what I needed to cheer me up a bit. Thank you so much for the recipe.
Long time lurker. I tried this recipe out with brown long grain rice and 2% milk, and amazingly, it was gooey, creamy and nutty. Delicious and semi-healthy. Thanks Joy!
oh, man. my popo (grandpa) just turned 87. a few months ago i wrote him a letter – yea… hand written/old school. i wanted his rice pudding recipe. every time he would visit when i was a child he’d make rice pudding. i’m still waiting for popo to give me the recipe – they are still too busy dancing at the italian-america club every night. but i’m sure this recipe is a close second to his. but i’ll let you know when i get the freaking recipe!
I made this for my grandparents and they loved it!
Wow – this brings back memories! When I was a kid my mom would make rice pudding and it was my favorite…this one looks lovely!
One question – does it matter what type of rice you use? Can you use regular white rice or would something like jasmine rice or basmati work better??
Thanks again for continuously offering enticing recipes!
-Georgia
rice pudding sucks
[...] more inspiration? Check out Cafe Fernando’s Lavender Rice Pudding, and Joy’s Vanilla Bean Rice Pudding. If you really want to try something new, check out Celine’s Molta Cioccolata Tapioca [...]
PLEASE TELL ME WHAT HAPPENS TO BUTTER
This recipe works with arborio as well. Just made it that way. Essentially the same recipe is in this month’s Bon Appetit. Uses 3 cups of whole milk and 1 cup whipping cream. The only thing is you need to cook it a bit longer…around 30 to 35 minutes for step 2 instead of 20 minutes. Just a matter of keeping an eye on it to get the consistency you want.
Awesome Nels!! Thanks for the tip!!
Joy, this is so much better than the rice pudding I grew up on. The lemon zest absolutely makes it.
Joy, I am on my way to the store for ‘whole milk’ and ‘vanilla beans’…..this sound just like my mothers pudding and cant wait to eat it!! Oh you bring us “Joy” ; }
[...] first became enamored with the idea of rice pudding after seeing Joy the Baker post about it. Smitten Kitchen closely followed suit with her own version. Either it was fate, or [...]
Wow, looks fabulous. I think I’m going to tinker with a variation using some lavender. If it turns out well, I can forward you the recipe. Or, heck, I’ll be in LA in… um… December some time: maybe we can perfect the recipe together.
Love the blog!
Wow, looks fabulous. I think I’m going to tinker with a variation using some lavender. If it turns out well, I can forward you the recipe. Or, heck, I’ll be in LA in… um… December some time: maybe we can perfect the recipe together.
Love the blog!
I just got done making this. I tweeked it a bit. Added cinnamon, dark rasins, touch of ground ginger and asprinkle of nut meg! Oh and a tad bit more lemon zest at the very end.And I must say , it rocked my socks off!!!! Thanks for the recipe!
hahaha…I ate a whole pot of tapioca pudding all by myself once (and I would never share that information with anyone but you, Joy!)Love your site and recipes!!
So, what does happen with the tbsp of butter? I am making the rice now so I may leave the butter out and see how it shapes up.