have had a craving for something starchy. I searched my pantry…nothing. Next stop, the fridge. Still nothing. I would have to make something, it seemed. But what? And then, the aha moment. Creamy Rice Pudding. The only issue was that I had to wait an hour before I would be able to satisfy my need for starch.
Okay, well, nothing left to do but to start…
With only a few key ingredients and one pot, it’s really simple to make this creamy rice pudding. A medium or short grain rice will make a huge difference in the final product. Personally, I prefer the Italian short grain rice, arborio. It has a high starch content which lends itself perfectly to dishes where a creamy texture is desired. But don’t take my word for it. Experiment and see for yourself which grain you prefer. Some other examples of dishes made with arborio rice include risotto, arancini (rice balls) and this recipe for Rice Ricotta Easter Pie.
Combine the rice with one liter of milk, a little bit of sugar, a pinch of salt and set the whole thing to simmer over low heat for about 50 minutes. You need to stir every 10-15 minutes or so and before you know it, the mixture becomes super creamy. Once you get the consistency you want, add the seeds of half a vanilla bean…and just like that, a craving for starch is no more.
Origins of the recipe for Creamy Rice Pudding:
I adapted this recipe from a Canadian magazine called Homemakers. In most recipes, you can usually decrease the total amount of sugar used without making a big difference in the final product. That’s what I did for this recipe- I reduced the sugar. I also eliminated the raisins (as my family is not fond of them), and used a vanilla bean instead of vanilla extract. I am convinced that its these tiny little vanilla seeds which provide the sensation of comfort in this Creamy Rice Pudding. Feel free to add-in raisins, cranberries, or even nuts to satisfy whatever you might be craving.
Perfectly flavored with a vanilla bean, this extra Creamy Rice Pudding made with arborio rice is the ultimate comfort food. Simplicity at its best!
Creamy Rice Pudding
- 1/2 cup arborio rice
- 4 cups milk I use 2%
- 1/4 cup granulated sugar
- 1/4 teaspoon salt optional
- 1/2 vanilla bean seeds scraped or 1 teaspoon pure vanilla extract
- cinnamon optional
- Combine rice, milk, sugar and salt in a medium saucepan.
- Heat until just beginning to boil, stirring often.
- Reduce heat to low, cover and simmer for approximately 50 minutes or until thick and creamy. Stir every 10 minutes or so.
- Remove from heat.
- Gently stir in the scraped vanilla seeds or extract.
- Can be served warm, room temperature or chilled.
This rice pudding will firm up once it has been chilled. It can easily be returned to its creamy state by adding a few tablespoons of milk, stirring and slightly heating the mixture.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*recipe lightly adapted from Homemakers' Magazine
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2016.01.26 Post has been updated.