Best Vanilla Bean Rice Pudding Recipes

RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM

Steps:

• Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
• Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.

VANILLA BEAN RICE PUDDING

Steps:

• Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
• Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.

VANILLA BEAN RICE PUDDING

Steps:

• Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
• Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.

RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM

Steps:

• Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.
• Bring the milk to a boil.
• Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
• Mix in the sugar, rum, and orange peel. Discard the vanilla bean.
• Cook until the mixture thickens, 5 to 10 minutes longer.
• Spoon the rice pudding into bowls.
• Cover and refrigerate until cold, about 5 hours.
• Serve with orange segments if desired.

VANILLA BEAN RICE PUDDING

Steps:

• Combine milk, rice, sugar, raisins, butter, and salt in a slow cooker, and stir well.
• Scrape seeds from vanilla bean. Add seeds, and bean to milk mixture.
• Cover with lid, and cook 2 1/2-4 hours or just until rice is tender, and most of the liquid is absorbed.
• Place egg in small bowl. Stir well with a whisk, and gradually add 1/2 cup hot rice mixture to egg.
• Return egg mixture to slow cooker, stirring constantly with a whisk.
• Cook 1 minute while stirring.
• Remove inner vessel from slow cooker.
• Let stand 5 minutes, and mix cinnamon, and sour cream.
• Discard vanilla bean.
• Serve warm , not hot or refrigerate until fully chilled.

RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM

Steps:

• Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean and add the bean and the scrapped seeds.
• Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
• Mix in the sugar, rum, and orange peel. Discard the vanilla bean hull.
• Cook until the mixture thickens, 5 to 10 minutes longer.
• Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours.
• Serve garnished with orange segments if desired.