This indulgent, creamy vanilla rice pudding is perfect for a holiday dessert , but easy enough to be served on a weeknight.
I like vanilla rice pudding served while it is still warm, but you may prefer to serve it after it has been refrigerated. Either way, you will enjoy this recipe.
- 2 cups water
- 1 cup arborio rice
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup sugar*
- 1 vanilla bean
- 1/2 teaspoon kosher salt
- 1 cinnamon stick
- 6 tablespoons sweetened condensed milk, divided
- 1/4 teaspoon ground cinnamon
- Pinch of fresh grated nutmeg
- In a large ovenproof saucepan, bring the water to a boil. Add the rice and simmer, covered, for about 10 to 12 minutes until the rice is almost cooked. In a bowl, whisk together the milk, heavy cream, sugar, and salt. Add this mixture to the hot rice. Carefully remove the beans from the vanilla stalk and stir into the mixture. Add one cinnamon stick and remaining vanilla stalk. Cover and place in a 375 degree oven. Cook for 40 minutes. (The mixture will bubble up as it cooks, so make sure the saucepan is large enough so it does not boil over).
- Remove from the oven and remove the cinnamon stick and vanilla stalk. Let the mixture stand to cool and thicken for a few minutes. Using an ice cream scoop, place two large scoops in 6 pudding bowls. Drizzle each bowl with 1 tablespoon of sweetened condensed milk and dust with cinnamon and nutmeg. Serve warm or refrigerate until cooled.