Creamy Rice Pudding – a delicious recipe with unsalted butter, white rice, milk, vanilla bean, salt, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees.
2
Heat butter in a 4 quart saucepan.
3
When frothy add rice and And vanilla beans and pod cook for a minute.
4
Slowly add milk, pinch salt,cinnamon, cardamom, sugar, raisins and bring to under a boil.
5
Remove pod.
6
Transfer to a 9 inch square baking pan and set in oven.
7
Bake uncovered for 1 1/2 hours stirring every 15 minutes.
8
(Just a note on 01/05/05 I made this recipe again left the vanilla bean in and didn`t stir till after 1 hour in the oven baked for 45 more minutes and removed from oven and removed bean at that time.
9
Came out thick and creamy good.
10
Then bake undisturbed for 1 hour.
11
Good warm or Cool.
12
Top with whipped cream.
592
kcal
Calories
35
g
Fat
59
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, ½ cup medium white rice, 4 cups milk, 1 teaspoon vanilla bean, scraped, and more.
Yes, Creamy Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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