2 Ingredient Creamy Vanilla Rice Pudding Recipe 385

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2-INGREDIENT CREAMY VANILLA RICE PUDDING RECIPE - (3.8/5)



2-Ingredient Creamy Vanilla Rice Pudding Recipe - (3.8/5) image

Provided by á-3424

Number Of Ingredients 6

1 cup uncooked Arborio rice
2 cups Coffee-Mate French Vanilla Creamer
2 cups water
1/4 teaspoon kosher salt
Pinch of ground cinnamon, optional
Chopped fruit, optional

Steps:

  • Combine ingredients in an 8-quart saucepan over high heat and stir to combine. Bring to a medium boil or just to a boil, then reduce to simmer and cover. Do not bring this mixture to a roiling boil or else it will boil over and make a mess. Cook for 20 minutes. Remove cover, increase temperature to medium-high, and stir constantly until rice is tender and pudding is thick and creamy, about 3 to 5 minutes. Remove from heat and pour into serving dishes. Serve warm or chill in the refrigerator until ready to serve. If desired add optional toppings right before serving. Slow Cooker Method: Combine ingredients in a 3-quart slow cooker. Stir, cover, and cook on high for 1 1/2 to 3 hours or until rice is soft and the pudding is thick. The more you stir the pudding the more it will thicken. Remove cover 15 minutes before the pudding is done and stir until the pudding is thick to your liking.

CREAMY VANILLA RICE PUDDING



Creamy Vanilla Rice Pudding image

Make and share this Creamy Vanilla Rice Pudding recipe from Food.com.

Provided by frostyprecious

Categories     Dessert

Time 4h40m

Yield 8 serving(s)

Number Of Ingredients 5

6 cups whole milk
2/3 cup medium grain white rice
1/3 cup granulated sugar
1 vanilla bean, split lengthwise and inside caviar scraped (or 1 Tbsp pure vanilla extract)
3/4 teaspoon salt

Steps:

  • In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod, and salt. Bring to a simmer over medium heat, stirring gently.
  • Cover pot, reduce heat to low, and simmer for 15 minutes. Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more. Remove pot from heat and let pudding cool for 5 minutes; fish out the vanilla bean pod before transferring to a heatproof bowl.
  • refrigerate until cold and thick, at least 4 hours or as long as overnight.
  • Tip: may add 2 large egg yolks and a sot of dark rum during the last 5 minutes of cooking for a more grownup twist.
  • Note: this recipe calls for medium grain white rice (not long- or short-grain rice), which lends the perfect amount of starch, creaminess, and texture to the pudding.
  • Cooking time is cooling time.

Nutrition Facts : Calories 200.9, Fat 6, SaturatedFat 3.4, Cholesterol 18.3, Sodium 297.9, Carbohydrate 29.7, Fiber 0.4, Sugar 17.6, Protein 6.8

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