Easy Rice Pudding Recipe

Method5 steps · about 40 min

1. 1

   Step 1: Rinse and drain the 250 g round-grain rice. Melt the 15 g butter in a large pot over medium-high heat and stir in the rice for 1–2 minutes.

   Uses 250 grams round-grain rice (like Arborio ) · 15 grams butter · Water as needed for rinsing rice, drained

2. 2

   Step 2: Split the vanilla bean (1) and scrape out its seeds. Add the 1¼ litres milk, 50 g sugar, vanilla seeds and split pods to the rice. Stir and bring to a boil, stirring occasionally.

   Uses butter-coated rinsed rice · 1¼ litres milk, whole or 2% · 50 grams sugar · 1 vanilla bean (half and scrape out seeds; use both pods and seeds for recipe)

3. 3

   Step 3: Once boiling, reduce to low heat and cover with a lid, keeping a gentle simmer.

   Uses boiling vanilla milk-rice mixture

4. 4

   Step 4: Gently simmer for about 30 minutes until the rice is tender and the pudding thickens. Stir halfway through and as needed to prevent scorching; continue gently if the rice is not yet tender.

   Simmer rice · 30 minUses gently simmering milk-rice mixture

5. 5

   Step 5: Remove the vanilla pods. Serve warm, or cool and refrigerate for cold serving. Add optional cinnamon sugar and one of the ready fruit toppings: warm cinnamon apples, applesauce, or warm cooked cherries/cherry pie filling. This makes 8 dessert portions, or 4 larger meal portions.

   Uses cooked tender rice pudding · Cinnamon sugar for topping, optional · Ready cooked warm cinnamon apples for topping, optional · Ready applesauce for topping, optional · Ready cooked warm cherries OR cherry pie filling for topping, optional