{"id":9169,"date":"2014-10-06T04:30:17","date_gmt":"2014-10-06T08:30:17","guid":{"rendered":"https:\/\/www.somethingswanky.com\/?p=9169"},"modified":"2024-09-24T16:52:32","modified_gmt":"2024-09-24T20:52:32","slug":"vanilla-bean-rice-pudding","status":"publish","type":"post","link":"https:\/\/www.somethingswanky.com\/vanilla-bean-rice-pudding\/","title":{"rendered":"Vanilla Bean Rice Pudding Recipe"},"content":{"rendered":"
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I’ve made and posted rice pudding a few times before (this Triple Chocolate Rice Pudding<\/strong>, Peppermint Cheesecake Rice Pudding<\/strong>, and Salted Caramel Toffee Rice Pudding<\/strong>).<\/p>\n

However… I’ve never made rice pudding from scratch. Those recipes were made by combining leftover cooked rice with a simple pudding mousse<\/strong>. It’s an easy and simple method, and I always assumed making it from scratch would probably involve burning rice and milk onto the bottom of my pot. So I avoided making rice pudding from scratch for a very long time.<\/p>\n

Recently, RiceSelect asked me to create a recipe using their brand of rice. And I figured–why not give it a go? Rice pudding seemed like a perfect fit for this project; and I found a simple-enough-looking recipe from Giada De Laurentiis<\/strong> that had me feeling pretty confident.<\/p>\n

I tweaked her recipe a little bit (and then a little bit more), and I’m really in love with how it turned out…<\/p>\n

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It’s fluffy and creamy, wonderfully sweet, and flecked with vanilla beans all over.<\/p>\n

Yeah. That vanilla bean is about as subtle as a shotgun. It’s a major flavor player, and it’s major good<\/em>.<\/p>\n

For the most part, the ingredients are pretty simple. There’s nothing too crazy going on in here– milk, rice, and sugar. The only thing you may not have on hand is vanilla bean paste or a vanilla bean (I used paste, because it’s so easy to use and produces SUCH great flavor), but vanilla beans are readily available at most grocery stores. And vanilla paste can be found on Amazon, at Williams-Sonoma, and at many other specialty kitchen retailers.<\/p>\n

If you want to eat the pudding warm, those are the only ingredients you need (and ohmigosh, it’s soooo<\/em> good warm). But I also really like to eat my rice pudding cold. And I like it to be reeeeaaaallllllllly creamy. So I add something a little different to mine after it’s chilled overnight: Cool Whip.<\/p>\n

Trust me on this: It makes this dessert AMAZING. Seriously. It takes it up to an entirely new level that you are not going to want to miss out on. Without the Cool Whip, the chilled rice pudding is a little lumpy, and clumpy, and sticky. The flavor is still great, but if you want something creamy and decadent here–don’t skip adding the Cool Whip! And if you really just don’t like the stuff or it’s not available to you, be sure to check out my DIY Homemade Cool Whip<\/strong> recipe!<\/p>\n

Here’s another secret to making the perfect rice pudding: using a really good quality rice. Like RiceSelect Texmati\u00ae White Rice.<\/p>\n

\"DSC_1774<\/p>\n

A perfectly tender and chewy rice will make all the difference in pulling this recipe together well. Texmati\u00ae White Rice is a great option for this recipe, because of it’s nutty aroma and flavor (yum!), unique texture, and easy cooking characteristics.<\/p>\n

I also fell in love with the RiceSelect Arborio Rice. Just take a look at how perfectly plump these little kernels are:<\/p>\n

\"DSC_1795<\/p>\n

There’s a rice that’s just begging to be made into a rice pudding!! *swoon*<\/p>\n

Even if you don’t think you’re a rice pudding fan, I hope you’ll give this recipe a chance! It’s incredibly delicious and decadent, perfect for serving to dinner guests or for sneaking spoon-fulls out of the fridge. I think it redefines comfort food, and I, for one, am completely smitten by it. This is definitely a new staple in our home!<\/p>\n