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To create a rich and creamy vanilla bean rice pudding, gather these ingredients: - 1 cup Arborio rice - 4 cups whole milk - 1 cup coconut milk - 1/2 cup granulated sugar - 1/4 teaspoon salt - 1 vanilla bean (split lengthwise for seeds) - 1 teaspoon vanilla extract - 2 large egg yolks - 1/4 cup raisins (optional) - Fresh berries or toasted coconut for garnish You can swap some ingredients for different flavors or dietary needs. For milk, try almond or soy milk for a dairy-free option. You can use any short-grain rice if you cannot find Arborio. Instead of sugar, you might use honey or maple syrup. For a nut-free version, skip coconut milk and use just whole milk. If you prefer, leave out the raisins or use dried cranberries instead. These swaps will still give you a great taste. Garnishes add a nice touch to your rice pudding. Fresh berries like strawberries or blueberries add color and taste. Toasted coconut gives a crunchy and sweet layer. You can also sprinkle cinnamon or nutmeg on top for extra flavor. These garnishes make your dish look fancy and inviting! {{ingredient_image_1}} To make vanilla bean rice pudding, start by gathering your ingredients. You need Arborio rice, whole milk, coconut milk, sugar, salt, a vanilla bean, and egg yolks. The rice gives the pudding a nice creamy texture. 1. In a large saucepan, mix the Arborio rice, whole milk, coconut milk, granulated sugar, and salt together. Stir it well. 2. Next, split your vanilla bean lengthwise. Scrape out the seeds with a knife. Add both the seeds and the bean to the rice mixture. 3. Heat the mixture over medium heat. Stir it often until it reaches a gentle simmer. This should take about 5 minutes. 4. Once simmering, lower the heat. Cook for 25 to 30 minutes. Stir frequently until the rice is soft and creamy. 5. While the rice cooks, you can prepare the egg yolks. In a bowl, whisk the egg yolks until they are smooth. - Stir often to prevent sticking. This keeps your pudding creamy. - Use medium heat so the pudding cooks evenly. High heat can burn the milk. - If you like, add raisins for extra sweetness. They give a nice chewy texture. Tempering egg yolks keeps them from scrambling in the hot mixture. Here's how to do it: 1. Take a spoonful of the hot rice mixture. Slowly add it to your egg yolks while whisking constantly. 2. Repeat this step a few times. This warms up the yolks without cooking them. 3. Once mixed, pour the yolk mixture back into the saucepan. Stir continuously to combine it. 4. Cook for another 3 to 5 minutes to thicken the pudding. This process makes your rice pudding rich and smooth. Now, you are ready to enjoy your delicious vanilla bean rice pudding! To get the best texture for your rice pudding, use Arborio rice. This rice has a high starch content, which helps create a creamy base. Stir the mixture often while it cooks. This keeps the rice from sticking to the bottom. Cook it slowly over low heat to avoid burning. If the pudding is too thick, add a bit more milk. This will give it a smooth finish. To boost the flavor, try using fresh vanilla beans. They add a rich, warm taste that vanilla extract alone can’t match. You can also add a pinch of nutmeg or cinnamon for warmth. If you like a tropical twist, mix in some coconut flakes or use all coconut milk. Raisins add sweetness but skip them if you prefer a plain pudding. Fresh berries on top will brighten the dish and add a pop of flavor. One common mistake is cooking the pudding too fast. High heat can burn the rice and ruin the texture. Also, avoid skipping the tempering step for the egg yolks. This prevents them from scrambling when mixed into the hot pudding. Lastly, remember to discard the split vanilla bean before serving. Leaving it in can lead to bitter bites. Following these tips will help create a delightful rice pudding every time. Pro Tips Use Fresh Ingredients: Always opt for fresh vanilla beans for the best flavor. The aroma and taste will elevate your pudding to a whole new level! Perfect Consistency: Stir frequently while cooking to prevent the rice from sticking to the bottom of the pan and ensure a creamy texture. Chill for Best Flavor: Allow the rice pudding to cool and chill in the refrigerator for a few hours before serving. This enhances the flavors and gives it a delightful texture. Customizable Toppings: Feel free to get creative with your toppings! Try different fruits, nuts, or even a drizzle of honey for added sweetness. {{image_2}} You can make this dessert without dairy. Use almond milk or oat milk instead of whole milk. Coconut milk is already in the recipe, so you can keep that for creaminess. This option is great for those who are lactose intolerant or vegan. You still get a rich taste without dairy. Want to try something new? Add cocoa powder for chocolate rice pudding. Just mix in two tablespoons when you cook the rice. For a matcha twist, add one teaspoon of matcha powder. This gives a nice green color and earthy taste. You can also try spices like cinnamon or cardamom for warmth. Seasonal fruits can elevate your rice pudding. In summer, add fresh berries like strawberries or blueberries. In fall, stir in diced apples and a pinch of cinnamon. For winter, try dried fruits like apricots or figs. This way, you make your dish fresh and fun all year! To keep your vanilla bean rice pudding fresh, place it in a clean container. Make sure the lid is tight. If you let it cool first, it won't steam up. Store it in the fridge for up to three days. The pudding may thicken as it chills. When you’re ready to enjoy your rice pudding again, remove it from the fridge. Place it in a saucepan over low heat. Stir in a splash of milk to loosen it up. Heat slowly, stirring often, until warm. You can also use a microwave. Heat in short bursts, stirring in between. You can freeze rice pudding if you want to save some for later. Pour it into a freezer-safe container, leaving space at the top for expansion. It will last up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, follow the reheating instructions to enjoy your delicious treat again. Yes, you can make vanilla bean rice pudding in advance. This dessert tastes even better the next day. Just let it cool and store it in the fridge. Keep it in an airtight container to keep it fresh. When you’re ready to serve, you can enjoy it cold or warm it up. If it gets too thick, add a little milk to loosen it. I recommend using Arborio rice for rice pudding. Arborio rice is a short-grain rice. It absorbs liquid well and gives the pudding a creamy texture. Other types of rice, like Jasmine or Basmati, do not work as well. They cook up too dry and lose that rich creaminess you want in a pudding. Rice pudding is done when the rice is tender and the mixture is creamy. You should stir it often while cooking. This helps it thicken nicely. If you taste the rice and it’s soft, it’s ready. You can also check the consistency. It should coat the back of a spoon but still be pourable. This blog post covered how to make rice pudding from start to finish. We explored the key ingredients, ways to switch them out, and optional garnishes. I shared step-by-step cooking instructions, useful tips for perfect texture, and common mistakes to avoid. You learned about fun variations and how to store your pudding properly. In short, now you have all the tools to create a fantastic rice pudding. Enjoy your cooking and celebrate your tasty results!

Vanilla Dream Rice Pudding

A creamy and dreamy rice pudding infused with vanilla and coconut flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 4 cups whole milk
  • 1 cup coconut milk
  • 1 2 granulated sugar
  • 1 4 teaspoon salt
  • 1 bean vanilla bean (split lengthwise for seeds)
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
  • 1 4 cup raisins (optional)
  • as needed Fresh berries or toasted coconut for garnish

Instructions
 

  • In a large saucepan, combine the Arborio rice, whole milk, coconut milk, sugar, and salt. Stir to combine.
  • Carefully add the split vanilla bean and its seeds into the mixture. Heat over medium heat until it comes to a gentle simmer, stirring occasionally.
  • Lower the heat and cook for about 25-30 minutes, stirring frequently, until the rice is tender and the mixture has thickened to a creamy consistency.
  • In a separate bowl, whisk the egg yolks and then temper them by gradually adding a few spoonfuls of the hot rice mixture into the yolks, whisking constantly. This will prevent the yolks from scrambling.
  • Slowly pour the yolk mixture back into the saucepan while stirring continuously. Add the vanilla extract and, if desired, the raisins. Cook for an additional 3-5 minutes until the pudding thickens further.
  • Remove from heat and let cool slightly. Discard the split vanilla bean.
  • Serve warm or chilled in dessert bowls, garnished with fresh berries or toasted coconut.

Notes

Garnish with fresh berries or toasted coconut for added flavor.
Keyword coconut, dessert, rice pudding, vanilla