This easy Vanilla Bean Rice Pudding is creamy and rich, lightly sweetened, filled with elegant vanilla bean specks, and naturally gluten-free!
Homemade rice pudding is such an easy and quick dessert to make when you are craving something sweet. It's creamy, warm, and satisfying. You could easily make this recipe dairy-free in addition to it being gluten-free by nature. My recipe for Dark Chocolate Raspberry Pavlova is also naturally gluten-free and can be made with a dairy substitute.
Vanilla bean paste is a classy addition that really steps up the presentation like I also use in my Vanilla Bean Creme Brûlée. If you don't have vanilla beans or paste, you could totally just use vanilla extract for the same flavor!
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⭐️ Why You Need to Make This Recipe
- Creamy & Rich - Whole milk, whipping cream, egg, and a little bit of butter make for a rich and creamy pudding.
- Elevated & Pretty - The specks of vanilla bean make this rice pudding so fancy!
- Easy & Quick - You can whip this recipe up in about 30 minutes. It is so yummy served warm with vanilla ice cream.
🧈 Ingredients
Here are the ingredients needed to make this vanilla rice pudding.
- White Basmati Rice - I have only ever tested this recipe with white basmati rice. Be sure to rinse and drain the rice before adding.
- Milk - Whole milk is what I typically use but any kind would work including dairy-free milk such as coconut or almond milk.
- Vanilla Bean Paste - This is a good vanilla bean paste brand. Or use vanilla extract or the seeds scraped out of a vanilla bean.
- Heavy Whipping Cream - You could use coconut cream or thick coconut milk for a dairy-free option.
- Egg - 1 whole egg is used in this recipe, unlike some other custard recipes that only use the egg yolk. You will whisk the egg together well with the cream and then temper the mixture with spoonfuls of the hot rice before adding it to the whole pot.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Melt the butter in a metal saucepan. Add the washed and drained rice, sugar, salt, and vanilla bean paste.
Step 2: Stir until combined.
Step 3: Add the water and milk to the pot, stir to combine. Bring to a boil over medium heat, then turn down to low and simmer for 15-17 minutes or until the rice is your desired doneness.
Step 4: Whisk together the whipping cream and egg until smooth.
Step 5: Temper the egg mixture by adding around ½ cup of the hot rice mixture and whisking until combined.
Step 6: Add the tempered egg mixture to the pot and stir until combined. Return to cooking over medium heat for 3-4 more minutes or until the pudding bubbles and thickens while the egg mixture cooks.
Let the pudding cool for a few minutes before serving hot with ice cream or whipped cream if desired. Or refrigerate and serve cold.
💡 Top Tip
Taste test the rice for doneness before the egg and cream mixture is added. It should be fully cooked or very near being cooked because after the egg mixture is added, the pudding is only cooked a few more minutes to be brought back up to temperature and thickened.
❓ Recipe FAQs
Yes! Use dairy-free milk such as coconut or almond milk and a dairy-free heavy cream alternative such as coconut cream.
Yes, rice pudding is naturally gluten-free. Ensure all ingredients are certified gluten-free if making this recipe for someone with a gluten allergy.
You could use 2 teaspoons of vanilla extract or the seeds scraped out of 1 whole vanilla bean instead.
Refrigerate the rice pudding within 2 hours of cooking in an airtight container for up to 3 days.
🍮 More Pudding and Custard Recipes
Looking for other recipes for creamy custard desserts? Try these:
If you tried this Creamy Vanilla Rice Pudding or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Vanilla Bean Rice Pudding
Equipment
- medium-size saucepan
- measuring cups & spoons
- silicone spatula
- small mixing bowl
- whisk
Ingredients
- 2 tablespoons salted butter
- 1 cup uncooked white basmati rice (rinsed and drained)
- ⅓ cup granulated white sugar
- ⅛ teaspoon salt
- 2 teaspoons vanilla bean paste * (or vanilla extract)
- 1 ½ cups water room temperature
- 2 cups milk * (I use whole milk)
- ½ cup heavy whipping cream *
- 1 whole egg
- optional: 1 teaspoon ground cinnamon
Instructions
- Melt the butter in a medium-sized saucepan over medium heat. Add the rice, sugar, salt, 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 15-17 minutes, stirring every few minutes. The rice should be cooked to your 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 and return to cooking over medium heat. 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!
Notes
- Use 2 teaspoons of vanilla extract or the seeds scraped out of 1 whole vanilla bean instead of paste.
- Any kind of milk would work including dairy-free milk such as coconut or almond milk.
- Use coconut cream or thick coconut milk for a dairy-free option.
Mrs. J
Delicious, Naomi! 👌 I decided to make it tonight at 9 pm and realized all I had was brown rice. It took longer to cook with brown rice, but it was worth the effort. And, really, how can you not like rice pudding regardless of the rice?! Thanks for yet another great recipe! (Oh, and I just saw someone head back for seconds! 😉)
Naomi
Awesome!! That's so great to know!
Thank you!
Naomi
Taryn
I love rice pudding, and it feels so much better eating homemade rice pudding than the store-bought, full-of-who-knows-what kind. This was the perfect recipe to make on this rainy January evening--easy and warm comfort food. Thanks, Naomi!
Naomi
I totally agree, Taryn!! Thank you for taking the time to review this recipe!