Rice Pudding

My family loves rice pudding ~ I mean they really love rice pudding!  Their favorite isn’t dotted with jewels of dried cherries like Bobby Deen’s; nor does it have a sprinkling of golden raisins or a dash of cinnamon like Alton Brown, Emeril Lagasse, Tyler Florence or the Barefoot Contessa!  They love it plain and simple, made with a vanilla bean, rice and milk ~ and Momma’s touch, of course! 

Val’s Rice Pudding

  • 2 cups rice (I use a premium sweet rice found in the asian isle at the supermarket), rinsed and soaked for ten minutes
  • 1 vanilla bean, split
  • 3 1/4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 2 T unsalted butter
  • 2 T cornstarch
  • pinch of salt

Combine sugars, cornstarch, salt and vanilla bean in a large pot; stir in milk and rice, cook over medium heat until low boil is reached.  Turn heat to medium-low; place tight fitting lid on pot, and continue to simmer for 45 minutes, stirring occassionaly.  Test for doneness ~ (note: my kids are 1st generation American-Italian ~ they love creamy and al dente rice pudding). Remove from heat, stir in butter and vanilla extract ~ serve warm with homemade whipped cream and berries, chopped almonds and honey, or fresh off the stove like the Lombardo Clan! ~ mangia, V


For other great recipes, including those mentioned, go to:


2 Comments Add yours

  1. Dave Roybal says:

    I LOOOVE rice pudding. I’ll be right over 😉


    1. Any time, Dave! Any time. Glad you are safe


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