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!
Man, do I ever love a good homemade rice pudding! Store-bought just doesn't cut it. The traditional baked rice pudding with raisins is what we always made when I was a child. It's definitely yummy, but, sometimes I prefer a creamier rice pudding. Like this recipe!! 😍
This new recipe is very similar to the Creamy Instant Pot Rice Pudding recipe that I posted in January of 2018. Only big difference, I adapted the recipe from an instant pot recipe to a stovetop recipe. This way, you don't need to own an instant pot to be able to make this recipe! Also, sometimes it's easier to just whip up a pudding on the stove instead of pulling out the instant pot.
I also added vanilla bean paste to this recipe to give it a little aesthetic touch. I think it just makes a plainer dessert so elegant and pretty! You can, of course, just use vanilla extract if you don't have vanilla bean paste. Or you could also add some cinnamon to the recipe like I use in my instant pot version. I chose not to add cinnamon to this recipe, simply because I didn't want it to take away from the vanilla bean flavour.
If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using my hashtag: #kneadsomesweets!
Vanilla Bean Rice Pudding
- medium-size saucepan
- measuring cups & spoons
- silicone spatula
- small mixing bowl
- 2 tablespoons salted butter
- 1 cup uncooked white basmati rice (rinsed and drained)
- ⅓ cup granulated white sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 ½ cups water room temperature
- 2 cups milk (I use whole milk)
- ½ cup heavy cream
- 1 whole egg
- optional: 1 teaspoon ground cinnamon
- 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.
- In a small mixing bowl, whisk together the whipping cream and egg. Temper the mixture by adding about ½ 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.
- Serve hot or cold with whipped cream or ice cream. Enjoy!
Love and Cookies,