2 Ingredient Creamy Vanilla Rice Pudding Recipe 41

CREAMY VANILLA RICE PUDDING

Steps:

• Add milk, 1 and 1/2 cups of the cream, sugar, rice, and vanilla extract to a pot over medium heat.
• Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes.
• Remove from heat and add remaining 1/2 cup of cream, vanilla bean seeds (or additional teaspoon of vanilla extract), and a pinch of salt.
• Serve warm, or chilled.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

RACHEL'S CREAMY RICE PUDDING

Steps:

• Place milk, rice, and sugar in a large pot. Bring to a boil. Reduce heat and simmer until rice is tender, 20 to 25 minutes.
• Beat eggs in a bowl. Add a small amount of the rice mixture to the eggs to temper them. Pour mixture into the pot; add raisins and vanilla extract. Let cook until thickened, 15 to 20 minutes more. Add more milk if pudding gets too thick. Pour into a serving bowl and sprinkle cinnamon on top.

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

CREAMY VANILLA RICE PUDDING

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.

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

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.