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To make this creamy delight, you need: - 1 cup Arborio rice - 4 cups whole milk - 1 cup coconut milk - 1/4 cup sugar - 1 vanilla bean, split and seeds scraped - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 2 tablespoons unsalted butter These main ingredients create a rich and smooth texture. The Arborio rice provides a nice bite, while the whole and coconut milk add creaminess. The sugar and vanilla bean bring sweetness and warmth. You can add a few extra ingredients for more taste, like: - 1/4 cup raisins or chopped dried fruit Adding dried fruit gives a burst of flavor. It also adds natural sweetness. To make your rice pudding look even better, try these ideas: - Serve in elegant dessert bowls. - Top each bowl with a sprinkle of cinnamon. - Add a dollop of whipped cream for extra flair. These tips make the dessert inviting and fun. Enjoying your rice pudding is all about how it looks and tastes! {{ingredient_image_1}} Start by rinsing the Arborio rice. Place it in a fine-mesh strainer. Rinse it under cold water until the water runs clear. This step removes extra starch. Less starch means a creamier texture. It also keeps the rice from becoming gummy. After rinsing, let the rice drain for a moment. Next, grab a large saucepan. Add the rinsed rice, whole milk, coconut milk, sugar, salt, and the scraped vanilla bean seeds. Don’t forget the pod! Stir it all together well. Place the pan over medium heat. Bring the mixture to a gentle simmer while stirring often. Once it simmers, lower the heat to low. Cook uncovered for about 30-35 minutes. Stir frequently during this time. The rice should become tender, and the mixture should get thick and creamy. If you want to add raisins or dried fruit, do it in the last 10 minutes of cooking. When the pudding reaches your desired thickness, remove the pot from the heat. Stir in the unsalted butter and ground cinnamon. Mix until the butter melts completely. Discard the vanilla bean pod. Taste your pudding now; adjust sweetness if you like. You can serve it warm or chill it for later. For a lovely finish, serve the pudding in elegant bowls. Top with freshly grated nutmeg or a sprinkle of cinnamon for flair. Enjoy your creamy, comforting dish! To cook rice pudding well, rinse your Arborio rice first. This step removes extra starch. It helps avoid a gummy end result. Use a large saucepan for the best heat distribution. Combine rice with your milk and sugar. Stir well to mix everything. The key to creamy rice pudding is slow cooking. Start at medium heat, then lower it. Stir often to keep the rice from sticking. Cook until the rice is soft and the mix thickens. Add butter and cinnamon at the end for extra creaminess. Store leftover rice pudding in an airtight container. Keep it in the fridge for up to four days. To reheat, warm it gently on the stove. Add a little milk if it seems dry. Avoid freezing if you want to keep the creamy texture. Pro Tips Rinse the Rice: Rinsing the Arborio rice helps remove excess starch, which prevents the pudding from becoming overly gummy and ensures a creamy texture. Monitor Heat Levels: Cooking the mixture over medium heat initially and then reducing to low prevents the milk from scorching, allowing for even cooking of the rice. Adjust Sweetness: Taste the pudding before serving and adjust the sweetness according to your preference, especially if using dried fruits that add natural sugars. Garnish Creatively: Enhance presentation by garnishing with freshly grated nutmeg, a sprinkle of cinnamon, or a dollop of whipped cream for a touch of elegance. {{image_2}} You can switch out the milk in this recipe. Try almond milk or oat milk for a lighter taste. Coconut milk adds a nice creaminess, but you can go dairy-free with these options. For sweeteners, you might use honey or maple syrup. Both offer unique flavors and natural sweetness. Adjust the amount to fit your taste. While vanilla bean shines in this dish, other flavors can work too. Consider adding a bit of almond extract for a nutty twist. You might also try a hint of orange zest for freshness. Cardamom or ginger can add a warm spice that makes it special. Adding fruit or nuts can elevate your rice pudding. Consider mixing in diced apples or pears for sweetness and texture. Dried fruits like raisins or apricots add a chewy surprise. Chopped nuts, like pistachios or almonds, bring a nice crunch. Experiment with your favorites to create your own version! To store leftover rice pudding, let it cool first. Place it in an airtight container. Cover it tightly to keep out air. You can keep it in the fridge for up to four days. Make sure to label the container with the date. This way, you won't forget about it. When you are ready to eat, take it out of the fridge. Place the rice pudding in a saucepan. Add a splash of milk to help soften it. Heat on low, stirring often. This keeps the rice pudding creamy. You can also use the microwave. Heat it in short bursts, stirring in between. Yes, you can freeze rice pudding! Use a freezer-safe container. Leave some space at the top, as it will expand. It can last in the freezer for about three months. When you want to eat it, thaw it in the fridge overnight. Then, reheat it with a bit of milk, just like before. Yes, you can use brown rice. However, it takes longer to cook. Brown rice needs about 45-50 minutes. The texture will be chewier and less creamy. Arborio rice gives a richer, smoother feel in pudding. To make rice pudding vegan, swap whole milk with almond or oat milk. Use coconut milk for a creamier base. Replace butter with coconut oil or a vegan butter. Use maple syrup instead of sugar for sweetness. Yes, a slow cooker works well for rice pudding. Combine all ingredients in the slow cooker. Cook on low for about 4 hours. Stir occasionally. This method makes it easy and hands-free. Just be sure to check for doneness. This blog post covered how to make a delicious vanilla bean rice pudding. We discussed the key ingredients, cooking steps, tips for texture, and ways to store it. Remember, the right ingredients and cooking techniques make all the difference. With simple tweaks, you can create your unique version, too. Enjoy your rice pudding as a warm treat or a cold dessert later. With these guidelines, you're ready to impress! Happy cooking!

Vanilla Bean Dreamy Rice Pudding

A creamy and dreamy rice pudding infused with vanilla bean and coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 4 cups whole milk
  • 1 cup coconut milk
  • 1/4 cup sugar
  • 1 unit vanilla bean, split and seeds scraped
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 1/4 cup raisins or chopped dried fruit (optional)
  • 1 unit Freshly grated nutmeg, for garnish

Instructions
 

  • Rinse the Arborio rice under cold water until the water runs clear; this helps remove excess starch and prevents it from becoming gummy.
  • In a large saucepan, combine the rinsed rice, whole milk, coconut milk, sugar, salt, and the scraped seeds and pod of the vanilla bean. Stir to combine.
  • Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
  • Reduce the heat to low and cook uncovered, stirring frequently, for about 30-35 minutes, or until the rice is tender and the mixture is thickened to a creamy consistency. If using, add the raisins or dried fruit during the last 10 minutes of cooking.
  • Once the desired consistency is reached, remove the pot from the heat. Stir in the butter and ground cinnamon, mixing thoroughly until the butter melts completely.
  • Discard the vanilla bean pod. Taste the pudding and adjust sweetness if necessary.
  • Serve warm or chilled in individual bowls or cups. Garnish with freshly grated nutmeg.

Notes

Serve in elegant dessert bowls and top with cinnamon or whipped cream for added elegance.
Keyword dessert, rice pudding, vanilla