Creamy Vanilla Rice Pudding
Tender rice simmered in milk with sugar and vanilla until thick and creamy. A warm, comforting stovetop dessert for one.
- Total
- 50 min
- Prep 5 · Cook 35 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Simmering · Absorption rice
- Sweet
- Stovetop
Instructions
-
Put 60 g rice in a fine sieve and rinse under cold running water until the water runs clear, about 1 minute. Drain well.
~1 min
Rinsing removes surface starch so the grains cook separately and the pudding stays creamy rather than gluey.
-
Add the drained rice, 400 ml milk, 2 tbsp sugar and 1 pinch salt to a small heavy-bottomed saucepan. Bring to a gentle simmer over medium-low heat, stirring once.
~5 min
Simmering Keep the milk at a bare tremble, never a rolling boil, and stir every few minutes; scorching or boiling over is the common mistake.
-
Reduce heat to low and cook uncovered, stirring every 2 to 3 minutes, until the rice is tender and the milk has thickened to a loose pudding consistency, 25 to 30 minutes. Scrape the bottom of the pan each time you stir so the rice does not stick.
~33 min
Low, frequent stirring keeps the milk from scorching and releases rice starch for a thick, creamy texture.
Simmering Keep the milk at a bare tremble, never a rolling boil, and stir every few minutes; scorching or boiling over is the common mistake.
Absorption rice Cook until the rice is tender and the milk has thickened to a loose pudding; if it tightens too much, loosen with a splash of milk.
-
Remove the pan from the heat and stir in 0.5 tsp vanilla. Taste and add a little more sugar if you like it sweeter.
~1 min
Vanilla is volatile, so adding it off the heat preserves its aroma instead of cooking it away.
-
Let the pudding stand off the heat for 10 minutes to thicken further. Serve warm.
~10 min
Standing off the heat lets the rice absorb more liquid and the starch set, thickening the pudding.