Creamy Rice Pudding
Flecked with vanilla seeds, this rice pudding is sweet, creamy and has a subtle cinnamon spice to it. I am a HUGE custard guy, so I like my rice pudding to be very creamy – almost saucy.
Creamy Rice Pudding
Ingredients
- 1 vanilla bean
- 1 quart whole milk
- ½ teaspoon kosher salt
- 2 cinnamon sticks
- ½ cup sugar, divided
- ½ cup long-grained white rice, Carolina rice
- 2 large eggs, room temperature
- ½ cup heavy cream
- Whipped cream, for serving
- Ground cinnamon, for serving, optional
Instructions
- Halve the vanilla bean lengthwise and scrape out the seeds; place both the pod and seeds in a medium-sized saucepan.
- Add ¼ cup of the sugar, and using your fingers, massage the vanilla into the sugar to help separate the seeds and infuse the sugar.
- Add the milk, salt, and cinnamon sticks and bring to a simmer.
- Add the rice and cook, stirring often, until almost all the liquid has been absorbed and the rice is very tender, but not mushy, about 40 minutes.
- Remove from the heat and discard the cinnamon sticks and vanilla pod.
- In a medium-sized bowl, beat the eggs until smooth.
- Meanwhile, in a small saucepan, bring the heavy cream and remaining ¼ cup of sugar to a simmer; remove from the heat.
- While whisking constantly, add the cream mixture, in a slow and steady stream, to the eggs to temper.
- Add the egg mixture to the rice and stir well to combine.
- Transfer to a serving bowl, cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Stir before serving and serve with whipped cream and a light sprinkling of cinnamon.
