This Rice Pudding is simple to make using only 6 ingredients, but with an incredibly delicious flavor and luscious texture.
1/2cuplong-grain white rice(organic recommended)
3.5cupswhole milk(organic highly recommended)
1/4cupheavy cream(organic highly recommended)
Split the vanilla bean using a paring knife and scrape all the vanilla seeds out from the inside.
Place the scraped seeds AND the empty vanilla bean into a medium saucepan, along with the rice (do not rinse the rice beforehand), sugar, salt, and milk.
Bring to a simmer over medium heat, then reduce to medium low and cook for 35-40 minutes, stirring every couple minutes to prevent sticking, until the rice is soft and the liquid has cooked down a lot. Try to ensure it never comes to a full rolling boil (if it does, turn the heat down).
Turn the heat off and stir in the heavy cream. Note: if you'd like more cream, you can double or triple the amount you add here, per personal preference. Keep in mind the pudding will thicken more as it cools.
Chill the rice pudding for at least 4 hours before serving. Enjoy!
Note: I leave the vanilla bean in the pudding while it chills and also if storing leftovers. It's not meant to be eaten, so do not serve it in the bowl. Storage: Keep in the fridge for up to 5 days, making sure to put it in an airtight container so it doesn’t absorb off flavors from the fridge.Freezing: I don’t recommend it, since the dairy will curdle and the texture won’t be as good.