Vanilla Bean Rice Pudding
This creamy Vanilla Bean Rice Pudding is sure to become a favourite go-to dessert recipe! Naturally gluten-free and lightly sweetened, this pudding would be a great healthier option for when you're craving a sweet treat!
Ingredients
- 2 tablespoons salted butter
- 1 cup uncooked white basmati rice (rinsed and drained)
- 1/3 cup granulated white sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 1/2 cups water, room temperature
- 2 cups milk (I use whole milk)
- 1/2 cup whipping cream
- 1 whole egg
- optional: 1 teaspoon ground cinnamon
Directions
- 1
Melt the butter in a medium-size saucepan over medium heat. Add the rice, sugar, and vanilla bean paste and stir to combine. Add the water and milk. Bring the mixture to a boil and then turn the heat down to low. Let simmer on low for 12-15 minutes, stirring every few minutes. The rice should be cooked to desired doneness now.
- 2
In a small mixing bowl, whisk together the whipping cream and egg. Temper the mixture by adding about 1/2 cup of the hot rice mixture and quickly whisking. Add everything back to the pot turn the heat up to medium. Cook the pudding for 3-4 more minutes or until hot and bubbly, to ensure the egg is fully cooked.
- 3
Serve hot or cold with whipped cream or ice cream. Enjoy!