Creamy Rice Pudding
If you're in need of an old-fashioned, comforting treat, look no further than this creamy rice pudding recipe! With a hint of cinnamon and lots of rich vanilla flavor, it's so simple to make with pantry staples you probably already have on hand.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups water
- 1/4 teaspoon kosher salt
- 3/4 cup long grain white rice
- 1 1/2 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1/8 teaspoon ground cinnamon, (plus extra for garnish)
- 1 vanilla bean
- 1 egg, (lightly beaten)
Instructions
- 1
Bring the water to a simmer in a medium pot over high heat.
- 2
Stir in the salt and the rice.
- 3
Allow it to come back to a boil and then turn the heat to low and simmer, covered, until the rice is tender (about 15 minutes).
- 4
Fluff the rice with a fork and stir in the milk, butter, sugar, and cinnamon.
- 5
Split the vanilla bean, scrape out the seeds, and add the seeds and the empty pod to the pot.
- 6
Simmer the mixture on low heat (stirring) until slightly thickened (about 5 minutes).
- 7
Remove the pot from the heat and vigorously stir in the beaten egg.
- 8
Fish out the empty vanilla bean pod before serving.