Vanilla Bean Rice Pudding Recipe
Rice pudding is one of those recipes that is only as good as its vanilla. A cozy bowl of warm, creamy rice pudding on a rainy afternoon deserves the real thing: actual vanilla bean, not extract from a bottle. I make mine with Wild Montana vanilla bean paste, which gives every spoonful those unmistakable flecks of real vanilla bean and a depth of flavor you simply cannot fake. Jasmine rice, whole milk, golden raisins, and a generous measure of vanilla bean paste. This is the recipe I come back to every spring.
Ingredients in this Vanilla Bean Rice Pudding:
- Whole milk
- Jasmine Rice
- Salt
- sugar
- golden raisins
- vanilla bean paste
- cinnamon
- butter
Why Vanilla matters in this rice pudding recipe
I use my own Wild Montana vanilla bean paste in this recipe. Made with local honey, local spirits, and whole organic beans, this vanilla paste delivers a depth of flavor far superior to vanilla extract or the caviar scraped from a single bean pod. Order Wild Montana Vanilla Bean Paste HERE .
Equipment Needed for this recipe:
- Fine mesh strainer
- heavy bottomed saucepan with a cover
- fork
Common Questions about Vanilla Rice Pudding
The simple answer is no. Instant rice has been parboiled, milled and dehydrated for quick cooking, which strips the surface starch that makes rice pudding thick and creamy. For this recipe, you want to use Jasmine rice, (preferably) , but Basmati or long grain rice will also work. (Check the package for cooking time.) The slow cooking process draws out the natural starch and creates that rich velvety texture that makes this rice pudding worth the effort.
Yes, but the paste is made with the entire vanilla bean pod creating a much deeper flavor for the pudding.
Yes! Every ingredient in this vanilla bean rice pudding is naturally gluten-free.
Yes. Substitute full fat coconut milk for the whole milk and replace the butter with 1 TBSP of coconut oil. The coconut flavor actually pairs beautifully withe vanilla and cinnamon.
More Recipes Using Vanilla Bean Paste
- Vanilla Bean Sheet Cake
- Classic Vanilla Buttercream Frosting
- Brown Butter Chocolate Chip Cookies
- Pumpkin Spice Bars with Maple Glaze
- Banana Blueberry Oat Muffins
Vanilla Bean Rice Pudding Recipe
Ingredients
- 3 cups whole milk
- ¾ cups uncooked, jasmine rice
- ¼ tsp salt
- ⅓ cup sugar
- ⅔ cups golden raisins
- 2 tsp vanilla bean paste
- ½ tsp cinnamon
- 1 TBSP unsalted butter
Instructions
- Rinse the rice in a fine mesh strainer. Set aside.
- In a heavy bottomed saucepan, bring the milk to a boil
- Stir in the rice, salt, sugar, raisins and mix well. Reduce the heat to LOW. Cover the saucepan.
- Cook, covered, on low, for 20 minutes. Remove the heat. Stir in cinnamon and vanilla bean paste. Cover and let rest for another 10 minutes, off the heat.
- With a fork, stir in the butter until completely melted.
- Serve warm, sprinkle with more cinnamon, if desired.
HOW TO STORE
- Store in the fridge, covered, for up to 1 week.
