Classic Vanilla Rice Pudding

Classic Vanilla Rice Pudding
This Classic Vanilla Rice Pudding is simple to make and highlights the flavor of vanilla as the crown jewel. A favorite recipe of mine with a sprinkle of cinnamon!
Truth: I have spent most of my adult life looking for a good {and easy} Classic Vanilla Rice Pudding.
I’m not kidding, I really have.
I have tried so so SOOO many recipes for rice pudding and really have been disappointed with all of them.
Some Classic Vanilla Rice Puddings were soupy, others a lump of mush.
A few rice pudding recipes had eggs, while others did not.
Some were bland and some were a bit odd tasting.
Because of this, I’m ALWAYS on the hunt for a good recipe and ask everyone if they have a good rice pudding recipe.
Disclaimer: EVERYONE thinks they have a really good rice pudding recipe – which is why I’ve tried countless recipes and never quite been satisfied.
I wanted to find a simple on the stove recipe that didn’t require hours of baking and had zero eggs.
Really, milk and rice when cooked together will give a good pudding consistency so no need to add eggs.
Finally I tried this recipe.
The recipe was a PERFECT pudding consistency (not liquid or glue) and it was incredibly easy to make.
This recipe highlights vanilla as the main flavor component, though you could add raisins or nutmeg or heaps of cinnamon to match your preferred childhood memory.
I however like the simpleness of the vanilla.
It’s not dramatic, or over the top or flashy.
It’s classic, elegant and delicious.
This recipe was a winner in our house and I hope it will be in your house too!
There really is nothing better than a bowl of classic vanilla rice pudding to put you in a nostalgic mood full of childhood memories.
I will point out one thing though, I think this tastes better warm than cold.
So if you have leftovers, store them in your fridge and nuke them the next time you want a tasty treat!

Classic Vanilla Rice Pudding
Cook Time: 50 minutes
Total Time: 50 minutes
Yield: 4 Servings

  • 3 cups of whole milk - a full fat milk like whole will give the best results - anything low fat will be thin and runny.
  • 1/3 cup of uncooked rice (we used Jasmine)
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • cinnamon
  1. In a sauce pan, bring milk to a boil.
  2. Add rice and stir well.
  3. Cook covered with lid cracked for 40 minutes - 1 hour over medium heat, stirring every 15 minutes or so.
  4. Mixture should be thickened.
  5. Add sugar and vanilla and stir.
  6. Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
  7. Spoon into dishes and sprinkle with a touch of cinnamon.

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