Creamy Old-Fashioned Rice Pudding
A comforting dessert that evokes childhood memories, featuring tender rice enveloped in vanilla-scented milk. Creamy, sweet, and irresistible, this French classic can be enjoyed warm or chilled for a moment of pure indulgence.
🛒 Ingredients
4 servings
- 1 cup round dessert rice (such as Arborio or pudding rice)
- 4 1/4 cups whole milk
- 1/2 cup granulated sugar
- 1 packet vanilla sugar (approx. 2 tsp)
- 1 pinch of salt
- 1 vanilla bean (optional, for a more intense flavor)
- 2 tbsp unsalted butter (optional, for extra creaminess)
Watch the original video
Watch on TikTokDirections
- 1
Pour the whole milk into a large, heavy-bottomed saucepan. Add the pinch of salt and, if using, split the vanilla bean in half, scrape out the seeds, and add both the seeds and the pod to the milk.
- 2
Bring the milk to a simmer over medium heat, stirring occasionally to prevent it from sticking to the bottom.
- 3
Add the round rice directly into the hot milk (do not rinse it beforehand; the starch is your ally for creaminess). Mix well.
- 4
Add the granulated sugar and the vanilla sugar. Stir until completely dissolved.
- 5
Reduce the heat to the lowest setting—the mixture should just barely simmer, never boil vigorously. Let it simmer uncovered for about 40 minutes, stirring regularly every 3 to 5 minutes to prevent the rice from sticking to the bottom.
- 6
The rice is ready when it is very tender and the mixture has a creamy, slightly thick consistency. Keep in mind that it will thicken further as it cools.
- 7
Off the heat, stir in the unsalted butter in pieces if using, and mix until melted. This provides an even silkier texture.
- 8
Remove the vanilla bean if used. Pour the rice pudding into individual ramekins or a large serving dish.
- 9
Let it cool at room temperature for 15 to 20 minutes before serving warm, or refrigerate for at least 2 hours to serve chilled. Sprinkle with a little cinnamon or nutmeg when serving if desired.
💡 Chef's Tip
The secret to a perfectly creamy rice pudding is patience and low heat. Never let it come to a rolling boil—slow cooking allows the rice starch to release gradually into the milk, creating that characteristic velvety texture. And remember: remove the pan from the heat while the rice still seems slightly liquid; it will continue to absorb the milk as it cools and reach the ideal consistency.
