Desserts

Vanilla Rice Pudding

Name: Vanilla Rice Pudding
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 3 1/2 ounces (1/2 cup; 100g) sugar; 1/2 vanilla bean, split and seeds scraped (see note); 4 cups (950ml) whole milk, plus extra to adjust consistency (see note); 7 ounces (1 1/3 cups; 200g) cooked long- or medium-grain white rice; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; Add-ins and flavorings, as desired (see "Suggested Variations" section above for tips and instructions)

8 servings

portions

5 minutes

temps actif

1 hour 5 minutes

temps total

Commencer à Cuisiner

Ingrédients

3 1/2 ounces (1/2 cup; 100g) sugar

1/2 vanilla bean, split and seeds scraped (see note)

4 cups (950ml) whole milk, plus extra to adjust consistency (see note)

7 ounces (1 1/3 cups; 200g) cooked long- or medium-grain white rice

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Add-ins and flavorings, as desired (see "Suggested Variations" section above for tips and instructions)

Instructions

In a small bowl, combine sugar and scraped vanilla seeds (reserve remaining vanilla pods for another use), and rub sugar between fingertips to disperse vanilla seeds. Sift mixture into 3-quart saucepan to remove any fibrous remnants from the scraped vanilla pod. Add milk and whisk until sugar is dissolved. Stir in rice and salt.

Bring mixture to a boil over medium-high heat, then immediately lower heat to simmer. Cook, stirring and scraping bottom and sides of pot every few minutes with a rubber spatula to prevent sticking and scorching, adjusting heat as needed to maintain gentle bubbling, until mixture begins to thicken, about 45 minutes. Continue cooking, stirring every minute, until rice pudding thickens to the consistency of yogurt and coats the back of a wooden spoon, about 10 minutes longer. Remove from heat.

If serving warm: Divide rice pudding between individual serving bowls, and serve. If serving cold: In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Transfer rice pudding to a medium bowl, and set bowl inside prepared ice bath. Allow to cool to room temperature, stirring occasionally with a rubber spatula, about 30 minutes, then refrigerate pudding until completely chilled, about 2 hours (discard ice bath). When ready to serve, whisk or stir pudding until smooth, adjusting consistency as needed with up to 1/4 cup (60ml) extra milk. Serve.

Nutrition

Taille de Portion

Calories

156 kcal

Lipides Totaux

4 g

Lipides Saturés

2 g

Lipides Insaturés

0 g

Acides Gras Trans

Cholestérol

12 mg

Sodium

101 mg

Glucides Totaux

25 g

Fibres Diététiques

0 g

Sucres Totaux

19 g

Protéines

5 g