Vanilla Bean Rice Pudding with Cinnamon Sugar

• 1 cup short-grain rice, rinsed
• 4 cups whole milk
• 1 vanilla bean, split and seeds scraped
• 1/2 cup granulated sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon, divided
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

Steps

1. 1 In a medium saucepan, combine rice, milk, vanilla bean pod and seeds, 1/4 cup sugar, and salt.
2. 2 Bring to a gentle boil over medium heat, then reduce to a simmer.
3. 3 Cook, stirring occasionally to prevent sticking, until rice is tender and pudding thickens, about 40 minutes.
4. 4 Remove from heat and stir in vanilla extract and butter.
5. 5 Discard the vanilla bean pod.
6. 6 Transfer pudding to serving dishes or a large bowl.
7. 7 Mix remaining 1/4 cup sugar with 1 teaspoon cinnamon.
8. 8 Sprinkle cinnamon sugar over warm pudding and let cool before serving.

Equipment

• medium saucepan
• wooden spoon

Variations

• Add a teaspoon of almond extract for a nutty twist.
• Stir in raisins or chopped nuts during the last 10 minutes of cooking.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute vanilla extract with 1/2 teaspoon almond extract if desired.

Pairings

• Serve alongside a simple fruit compote or with a sprinkle of toasted coconut.

Nutrition

Tips

• For a richer flavor, use half milk and half cream.
• This pudding can be made a day ahead and chilled; reheat gently before serving.

Storage

Store covered in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Freezing: Freezes well for up to 1 month; thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a drizzle of caramel sauce or fresh berries.

FAQ