Creamy French Vanilla Rice Pudding
A timeless French comfort dessert, this velvety rice pudding is gently perfumed with vanilla and cinnamon. Delicately sweet and silky smooth, it's equally delicious served warm from the pot or chilled — a simple yet elegant treat the whole family will adore.
🛒 Ingredients
20 servings
- 1 litre (4 cups) whole milk
- 200 g (1 cup) short-grain rice, rinsed
- 150 g (¾ cup) granulated sugar
- 1 vanilla bean
- 1 cinnamon stick
- 200 ml (¾ cup) heavy cream
- 1 pinch of salt
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Directions
- 1
Split the vanilla bean and scrape out the seeds. In a large saucepan, bring the milk to a gentle simmer with the vanilla bean and seeds, cinnamon stick, and a pinch of salt.
- 2
Add the rinsed rice to the warm milk. Cook over low heat for 25 minutes, stirring regularly to prevent sticking.
- 3
Stir in the sugar and continue cooking over low heat for another 15 minutes, stirring frequently.
- 4
Remove from heat. Discard the cinnamon stick and vanilla pod. Stir in the heavy cream until the pudding is smooth and velvety.
- 5
Pour into a serving dish or individual ramekins. Enjoy warm, or refrigerate for 2 hours and serve cold, dusted with ground cinnamon.
💡 Chef's Tip
The pudding thickens as it cools — if reheating, stir in a splash of milk to loosen it back up. For extra richness, use double cream. Keeps well in the fridge for up to 2 days.
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