Go Back
–+ servings
Two earthenware bowls filled with vanilla bean rice pudding, two spoons, a jar of vanilla bean paste all resting on a brown and white buffalo checked napkin

Vanilla Bean Rice Pudding Recipe

The creamiest vanilla bean rice pudding recipe. Made with real vanilla bean paste, jasmine rice, golden raisins and cinnamon.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Vanilla bean rice pudding
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 5
Calories: 305kcal
Author: Meggen Wilson

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.

Notes

I use Wild Montana Vanilla Bean Paste in this recipe. Order it HERE.  

Nutrition

Calories: 305kcal