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For a creamy and rich vanilla bean rice pudding, gather these key ingredients: - 1 cup Arborio rice - 4 cups full-fat milk - 1 cup creamy coconut milk - 1 fragrant vanilla bean (split and seeds scraped) - 1/2 cup granulated sugar - 1/4 teaspoon fine sea salt - 1/2 teaspoon ground cinnamon (optional) - 1 teaspoon pure vanilla extract These ingredients work together to create a dreamy texture and flavor. The Arborio rice gives it a nice creaminess, while the vanilla bean adds a lovely aroma. To make your pudding even more special, you can add these garnishes: - Fresh berries (like strawberries, blueberries, or raspberries) - Crunchy toasted coconut flakes These toppings add freshness and a delightful crunch to each bite. If you want to switch things up, consider these substitutions: - Use almond milk or oat milk instead of full-fat milk for a lighter option. - Swap the granulated sugar with maple syrup or honey for a natural sweetness. - For a different flavor, try adding a dash of nutmeg or cardamom in place of cinnamon. These changes can make the pudding fit your taste or dietary needs while keeping it delicious. {{ingredient_image_2}} Start by rinsing the Arborio rice. Use cold water and let it run until clear. This step removes extra starch. It helps make the pudding creamy. In a large saucepan, add the rinsed rice. Pour in the full-fat milk and coconut milk. Split the vanilla bean and scrape the seeds into the pot. Add the pod too. The mix of milks gives rich flavor. Stir in the sugar and sea salt. Mix well to combine everything. Set the heat to medium and bring the mix to a gentle boil. Once it boils, lower the heat. Stir occasionally to keep the rice from sticking. Let it simmer gently for about 30-35 minutes. The rice should be soft, and the pudding creamy. If it gets too thick, add more milk. After the rice is cooked, take the pot off the heat. Remove the vanilla bean pod. Stir in ground cinnamon and pure vanilla extract if you want extra flavor. Let the pudding cool a bit before serving. You can enjoy it warm or chilled. For a great presentation, use individual bowls or glass cups. Top each serving with fresh berries and toasted coconut flakes. This adds color and crunch. Enjoy your creamy delight! To get that creamy texture, start with Arborio rice. This rice has a high starch content that helps thicken the pudding. Rinse the rice well before cooking. This removes excess starch and keeps the pudding from becoming too sticky. When cooking, combine full-fat milk and coconut milk. This mix adds richness. Stir the pudding often and cook it on low heat. Slow cooking is key to creaminess. If it thickens too much, just add a splash of milk. You can easily change the flavor of your rice pudding. Try adding a pinch of nutmeg for warmth. A splash of almond extract can also add a nice twist. For a fruity touch, mix in some lemon zest. If you love chocolate, consider adding cocoa powder or chocolate chips. Fresh berries make great toppings, too. They add color and freshness to each bite. Avoid cooking the rice on high heat. This can burn the bottom and ruin your pudding. Don't skip rinsing the rice, as it helps with texture. If you cook the pudding for too long, it can become too thick. Always check the consistency towards the end. Lastly, remember to remove the vanilla bean pod before serving. It adds flavor, but you don’t want to bite into it. Pro Tips Rinse the Rice: Rinsing Arborio rice before cooking helps remove excess starch, leading to a creamier texture in your pudding. Adjust Consistency: If the pudding thickens too much during cooking, add a splash of milk to reach your desired creaminess. Enhance Flavor: For an extra layer of flavor, consider adding a pinch of nutmeg or a splash of almond extract along with the vanilla. Serving Suggestions: Serve warm or chilled; both are delicious! Garnish with fresh berries and toasted coconut for added texture and visual appeal. {{image_4}} You can make a chocolate twist on this rice pudding. Start by adding 1/2 cup of cocoa powder to the rice and milk mixture. This adds rich chocolate flavor. Stir it well before you heat the mix. The cocoa will blend nicely with the vanilla. You can also add chocolate chips as a topping. This gives a sweet touch that chocolate lovers will enjoy. For a fruity version, you can add fresh fruits during cooking. Try adding 1 cup of diced apples or pears. You can also use berries like strawberries and blueberries. Add the fruit in the last 10 minutes of cooking. This allows the fruit to soften but still keep its shape. It adds freshness and color to your dish. For a tropical vibe, consider adding diced mango or pineapple. To make this rice pudding vegan, swap dairy milk for plant-based milk. Use almond, soy, or oat milk instead of full-fat milk. You can keep the coconut milk for creaminess. For sweetening, use maple syrup or agave nectar in place of sugar. This keeps it sweet and plant-based. Follow the same steps for cooking. Enjoy this delicious vegan option that everyone can savor! Store your vanilla bean rice pudding in an airtight container. It keeps well in the fridge for about 4 days. Make sure to let it cool before sealing. This helps prevent extra moisture from forming inside the container. If you see any skin forming on top, just stir it in before serving. You can freeze rice pudding for longer storage. Use a freezer-safe container for this. Leave some room at the top for expansion. It can last up to 3 months in the freezer. When you’re ready to enjoy it, move it to the fridge overnight to thaw. To reheat, gently warm the rice pudding on the stove over low heat. Stir in a splash of milk if it seems too thick. You can also use the microwave. Heat in short intervals, stirring in between. This keeps the pudding creamy and delicious. Yes, you can use different types of rice. Arborio rice is great for creaminess. You can also try short-grain white rice. Long-grain rice works too, but it may not be as creamy. If you prefer a nuttier flavor, consider using brown rice. Just note that cooking times will change. Brown rice takes longer to cook. Rice pudding stays good in the fridge for about four to five days. Make sure to store it in an airtight container. If you see any signs of spoilage, like off smells or mold, throw it away. Always check it before you dig in! Yes, you can make rice pudding ahead of time. It’s perfect for meal prep or special events. Just follow the cooking directions and let it cool before storing. When ready to serve, you can reheat it on the stove or in the microwave. Add a splash of milk if it seems too thick. Enjoy it warm or chilled! This blog post covered the main ingredients, step-by-step instructions, and tips for making vanilla bean rice pudding. You learned about optional garnishes, cooking methods, and common mistakes to avoid. We explored tasty variations like chocolate and vegan options. Finally, I shared storage tips and answered key FAQs. Making rice pudding is fun and rewarding. With this guide, you can easily create a creamy, delicious dessert. Enjoy your cooking!

Lush Vanilla Bean Rice Pudding

A creamy and rich rice pudding infused with vanilla and coconut, perfect for a delightful dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 4 cups full-fat milk
  • 1 cup creamy coconut milk
  • 1 piece fragrant vanilla bean (split and seeds scraped)
  • 1 cup granulated sugar
  • 0.25 teaspoon fine sea salt
  • 0.5 teaspoon ground cinnamon (optional, for warmth)
  • 1 teaspoon pure vanilla extract
  • to taste Fresh berries (such as strawberries, blueberries, or raspberries for garnish)
  • to taste Crunchy toasted coconut flakes (for garnish)

Instructions
 

  • Begin by rinsing the Arborio rice under cold running water until the water runs clear. This step helps to wash away excess starch, ensuring a creamy texture in the final pudding.
  • In a spacious saucepan, combine the rinsed Arborio rice, full-fat milk, creamy coconut milk, and both the split vanilla bean pod and the scraped seeds. The combination of milks will create a rich and luscious base for your pudding.
  • Next, add the granulated sugar and sea salt to the mixture, stirring well to ensure everything is evenly blended together.
  • Set the saucepan over medium heat and slowly bring the mixture to a gentle boil. Once boiling, reduce the heat to low, continuing to stir occasionally to prevent the rice from sticking to the bottom of the pan.
  • Allow the rice pudding to simmer gently for approximately 30-35 minutes, or until the rice is tender and the pudding has reached your desired creaminess. If the mixture becomes overly thick for your liking, simply add a splash more milk to achieve the right consistency.
  • Once the rice is perfectly cooked, remove the saucepan from the heat. Discard the vanilla bean pod, then stir in the ground cinnamon (if using) and the pure vanilla extract for an added layer of flavor.
  • Let the pudding cool slightly before serving or transferring to the refrigerator. You can enjoy this delightful dish warm or chilled, based on your preference.

Notes

Serve warm or chilled, garnished with fresh berries and toasted coconut flakes.
Keyword coconut, dessert, rice pudding, vanilla