The perfect rice pudding recipe
This vanilla rice pudding recipe is incredible! Really simple to bake and so creamy, it’s one of my favorite recipe ever.
From breakfast to snack time, there is always a good moment to taste this perfect French recipe.
I’m used to bake it with a vanilla flavor to suit to everyone tastes, but my little pleasure is to add some cinnamon on the top just for me!
Are you ready to bake this recipe with me ?
About this Recipe
The rice pudding is a worldwide recipe, so it’s really hard to know what its origin is.
The story of this recipe follows the rice trading all around the world for centuries. First, it was used to being cooked in milk in a salty version with some meat or stock.
Then, with the discover of the vanilla around the 15th century, started to appear the sweet version we know today.
So, we can’t say that it’s really a French recipe, but as it’s one of my favorites, I have to share it with you my version of this delicious dessert!
- 4 + 1/4 cups (1L) of whole milk
- 1/2 cup (120g) of short-grain rice
- 1/3 cup (60g) of sugar
- 1 vanilla pod
- *cinnamon (optional)
Step by Step Instructions
Pour in a pan the milk, the rice and the sugar.
Split the vanilla pod lengthwise and scrape out the seeds to put them in the pan with the milk. Put also the rest of the vanilla pod to allow it to infuse during the cook and increase the vanilla taste.
Place the pan on low heat for 40 to 45 minutes and stir regularly during the cook to avoid the rice to stick to the bottom of the pan.
When the rice is cook, let it cool completely. The rice will continue to absorb the liquid and all your preparation will become really creamy.
It’s ready to eat !
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