Rice pudding recipes are pretty easy to find online (thanks Google!). However, we wanted to post this as we used our fresh vanilla beans.
While we've always read about the difference in taste with fresh vanilla, we didn't fully believe it until we actually had some.
Here's a standard recipe for vanilla rice pudding-with the added bonus of using fresh beans. Note: the thought crossed our mind to reduce the fat intake ever-so-slightly with skim milk. We learned the hard way that it tastes watery and not great with skim. Go with the whole milk and pretend it's skim.
Cook time: 45 minutes
While we've always read about the difference in taste with fresh vanilla, we didn't fully believe it until we actually had some.
Here's a standard recipe for vanilla rice pudding-with the added bonus of using fresh beans. Note: the thought crossed our mind to reduce the fat intake ever-so-slightly with skim milk. We learned the hard way that it tastes watery and not great with skim. Go with the whole milk and pretend it's skim.
Cook time: 45 minutes
- 1.5 cups water
- 3/4 cup basmati or short grain rice
- 1/4 tsp salt
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 3/4 vanilla bean scrapings
Bring the water, rice, and salt to simmer in a large pot, uncovered. Once simmering, reduce heat to low and cover. Stir occasionally and simmer until the rice absorbs the water.
Add in the milk, whipping cream, and sugar, then scrape in the vanilla. Uncover and set to medium heat.
Cook until it thickens (about 35-45 minutes) and enjoy. We enjoy a cold rice pudding, but this can be served warm as well.
