Warm Vanilla Bean Rice Pudding
There are some recipes that feel like a hug from the inside out, and this Warm Vanilla Bean Rice Pudding is one of those for me. I have a picture in my head of my little ones when they were tiny, toddling into the kitchen with sleepy hair to find a steaming bowl waiting for them. It was my quiet way of saying you are safe, you are loved, and everything will be all right. I have been making this pudding for decades for rainy afternoons, quiet family gatherings, and the children who needed a little extra comfort. The vanilla bean gives it a gentle, fragrant heart and the cream makes each spoonful melt like a memory. It is simple but dignified, humble yet full of warmth. When someone needs soothing, when there is a heart that needs mending, I turn to this bowl. It takes ordinary ingredients and turns them into something that wraps around your family like a soft blanket. You can make this without fuss and still have it taste as if it was made with the kind of slow, steady love that only comes from doing something a thousand times. So take a breath, my dear. Put the kettle on, find a wooden spoon, and let your kitchen fill with that sweet, creamy steam. You are making more than a dessert. You are making a memory that might one day be someone else’s comfort.
Ingredients
- 1 cup Short-grain rice (Arborio)
- 4 cups Whole milk
- 1/2 cup Heavy cream
- 1/2 cup Granulated sugar
- 1 bean Vanilla bean, split and seeds scraped
- 1 tsp Pure vanilla extract (optional, for extra warmth)
- 1/8 tsp Salt
- 2 tbsp Unsalted butter
- 1/2 tsp Ground cinnamon
- 1 pinch Freshly grated nutmeg
- 1/4 cup Raisins or currants (optional)
- 1 tsp Lemon zest (optional, for brightness)
Instructions
Gather everything and give yourself a little smile. Put the rice in a fine sieve and rinse under cool water until the water runs clear. This helps the pudding be tender and clean tasting. Drain well.
In a heavy medium saucepan, warm the milk and cream over medium heat. Add the split vanilla bean and scraped seeds right into the milk, and stir gently. You should see tiny black flecks of vanilla and your kitchen will start to smell so comforting. Keep an eye on it so it does not come to a boil.
When the milk is warm and fragrant, stir in the rice and the pinch of salt. Turn the heat down to low, so the mixture is just at a gentle simmer. We want it to cook slow and steady, not rush. Cover the pan slightly off center so steam can escape and simmer for about 30 minutes, stirring every 5 minutes so nothing sticks.
As the rice cooks, it will swell and the liquid will thicken. Keep stirring with a wooden spoon or a silicone spatula. If it looks too thick before the rice is tender, add a few tablespoons of warm milk to keep it creamy. You'll know it is ready when the rice is soft and the mixture is thick but still spoonable.
Stir in the sugar and butter. Taste and add the optional teaspoon of vanilla extract if you want an extra touch of warmth. Stir until the sugar is dissolved and the butter has melted. If you chose to add raisins, fold them in now so they plump a bit in the warm pudding.
If you like a silkier finish, remove the pan from the heat and whisk in the heavy cream now. The pudding should be glossy and smooth. If it seems loose it will set as it cools. If it seems too thick, stir in a little more warm milk until it reaches the texture you love.
Spoon into warm bowls or a shallow serving dish. Sprinkle with a little ground cinnamon, a pinch of freshly grated nutmeg, and a touch of lemon zest if you wish. Serve warm, with an extra drizzle of cream if you are feeling indulgent.
Leftovers keep well in the refrigerator covered for 3 days. Rewarm gently on the stove with a splash of milk, stirring patiently until it is steaming and smooth again. Oh, and do not you fret if it thickens more in the fridge. A little milk and a warm hand will bring it back to life.
Cooking Tips
- 💡Nana's Little Notes: Use short-grain rice for the creamiest pudding. Long-grain rice will not give you that same gentle, velvety texture.
- 💡If your pudding is coming along too quickly and sticking to the pan, lower the heat and keep stirring gently. Slow heat is a friend here.
- 💡Want to make it extra special? Add the tiniest pinch of fine sea salt and a little lemon zest to lift the flavors. A handful of warm raisins stirred in at the end is how my grandchildren loved it.
- 💡If the pudding is too thick when cooled, stir in warm milk little by little until it loosens. There is no harm in adjusting as you go.
Nutritional Information
Per serving
May every spoonful you share bring comfort and create a new memory that your family will tuck into their hearts. Be gentle with yourself, enjoy the small moments, and wrap your loved ones in kindness around your table.
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