This Vanilla Bean Rice Pudding is a silky, creamy, slightly sweet custard infused with aromatic vanilla bean and gently spiced with cinnamon. Made with simple pantry ingredients, it transforms humble rice into an elegant dessert that feels both comforting and refined.

Why You’ll Love This Recipe

• Ultra creamy texture with perfectly tender rice
• Rich, aromatic vanilla flavor from real vanilla bean
• Lightly sweetened and balanced with a hint of salt
• Delicious served cold, warm, or at room temperature
• Simple ingredients, gourmet flavor
• Naturally gluten-free
• Perfect make-ahead dessert for holidays or dinner parties
• Customizable with toppings like pistachios and cinnamon

This pudding feels indulgent without being heavy, making it ideal after a rich meal or as a comforting treat any time of year.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups whole milk
1/2 cup uncooked Arborio rice
1 pinch kosher salt
1 vanilla bean, split lengthwise (or 1 1/2 teaspoons pure vanilla extract)
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons pistachios, chopped (for serving)
1/4 teaspoon ground cinnamon (for serving)

Directions

1. In a large heavy-bottomed saucepan, combine the whole milk, Arborio rice, kosher salt, and the split vanilla bean. Stir to combine. If using vanilla extract instead of a vanilla bean, do not add it yet.
2. Bring the mixture to a gentle boil over medium-high heat, stirring constantly to prevent the milk from scorching.
3. Once boiling, reduce the heat to low. Cover and simmer gently for 15 minutes, stirring occasionally to prevent sticking.
4. While the rice simmers, whisk together the egg yolks and granulated sugar in a medium bowl until smooth and slightly pale. If using vanilla extract, mix it into the egg mixture.
5. Uncover the saucepan and continue simmering, stirring frequently, until the rice is tender and the mixture has thickened. Avoid letting it boil vigorously. Stir constantly toward the end to prevent burning.
6. Remove the vanilla bean pod from the saucepan. Scrape the seeds from the pod and stir them back into the pudding.
7. Slowly ladle some of the hot rice mixture into the egg mixture, whisking constantly to temper the eggs and prevent scrambling.
8. Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring continuously, until the pudding thickens enough to coat the back of a spoon, about 5 minutes.
9. Remove from heat and transfer to a serving dish or storage container.
10. Press parchment paper or plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until fully chilled.
11. Serve cold, topped with chopped pistachios and a light sprinkle of cinnamon. It may also be served warm or at room temperature if preferred.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Chilling time: 2 hours
Total time: Approximately 2 hours 35 minutes

Calories per serving: approximately 330 kcal

Variations

Chocolate Rice Pudding
Stir in 1/4 cup finely chopped dark chocolate while the pudding is still warm for a rich chocolate twist.

Coconut Version
Replace 1 cup of whole milk with full-fat coconut milk for a subtle tropical flavor.

Raisin and Spice
Add 1/4 cup golden raisins and a pinch of nutmeg during the simmering stage.

Citrus Infused
Add strips of orange or lemon zest to the milk while cooking, then remove before serving.

Nut-Free Option
Simply omit the pistachios or replace them with toasted coconut flakes.

Storage/Reheating

Storage:
Store the rice pudding in an airtight container in the refrigerator for up to 4 days. Keep plastic wrap or parchment pressed directly against the surface to prevent a skin from forming.

Freezing:
Freezing is not recommended, as the texture may become grainy when thawed.

Reheating:
To reheat, warm gently in a saucepan over low heat. Add 1–2 tablespoons of milk to loosen the texture if needed. Stir continuously until warmed through. It can also be microwaved in short intervals, stirring between each.

FAQs

Can I use a different type of rice?

Yes, but Arborio rice is preferred because its high starch content creates a naturally creamy texture. Long-grain rice will be less creamy.

Can I make this without eggs?

Yes. The eggs add richness, but you can omit them and cook the pudding slightly longer to achieve thickness.

Why does my rice pudding taste bland?

It may need a pinch more salt or additional vanilla. Salt enhances the sweetness and overall flavor.

How do I prevent the milk from burning?

Use a heavy-bottomed saucepan and stir frequently, especially toward the end of cooking.

Can I use low-fat milk?

Whole milk provides the creamiest texture, but low-fat milk can be used. The pudding will be slightly less rich.

Why do I need to temper the eggs?

Tempering prevents the eggs from scrambling when added to the hot mixture, ensuring a smooth custard.

Can I make this ahead of time?

Yes, it’s actually best made several hours ahead so it can chill and fully set.

Is it better served warm or cold?

It is traditionally served cold, but it’s delicious warm or at room temperature as well.

How thick should the pudding be?

It should coat the back of a spoon and continue to thicken slightly as it cools.

Can I reduce the sugar?

Yes, you can reduce the sugar to 1/4 cup for a less sweet dessert without affecting the texture significantly.

Conclusion

This Vanilla Bean Rice Pudding proves that simple ingredients can create an unforgettable dessert. Creamy, fragrant, and delicately sweet, it delivers comfort and elegance in every spoonful. Whether served chilled after a holiday feast or enjoyed as a cozy treat on a quiet evening, this pudding is a timeless classic that deserves a place in your dessert rotation.

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