Milkshake glass with rice pudding, garnished with candied vanilla, whipped cream and cinnamon.
Photography: Andrea Patton / Art Direction & Food Styling: Anthony Contrino

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

Prep Time: 5 minutes
Cook Time: 50 minutes
Inactive Time: 4 hours
Servings: 4


  • 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


  • 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.
Course: Dessert
Author: Anthony Michael Contrino