Only 4 ingredients for this family and gourmet dessert: the Old-fashioned rice pudding ! Flavored with vanilla bean, and very creamy, we love to taste it still warm – directly in the pan or in small ramekins. Very simple to prepare, and inexpensive, it is the ideal dessert to share...
What you'll love about this rice pudding recipe
- flavors : the good taste of old-fashioned rice pudding flavored with vanilla!
- texture : tasted still lukewarm, it is very creamy…
- difficulty level : very easy ! All you need is a saucepan to prepare this family dessert.
Only 4 ingredients for this dessert
- milk : for a good old-fashioned rice pudding, you need whole milk, that's what will make it creamy. You can choose it pasteurized or fresh for an even more traditional taste.
- light brown sugar : it's my favorite! It gives an even more gourmet side to the rice pudding, and I don't use much of it, because I don't like it when it's too sweet. You can adjust the amount of sugar to your liking.
- vanilla pod : I really recommend a pod (or failing that, vanilla powder). This is what will give all the aroma to this rice pudding. On the pod side, the fleshier it is, the better.
- rice : you need round dessert rice or arborio rice.
NB: the quantities of ingredients and the detailed recipe are given to you at the bottom of the page.
How to make old-fashioned rice pudding?
- Split the pod and collect the vanilla beans
- In a saucepan, heat the milk, sugar and vanilla
- Add the rice
- Cook over very low heat
- Once the mixture has thickened, stop cooking.
- Pour into ramekins and let cool
My tips for a successful old-fashioned rice pudding
- avoid heavy boiling : you have to cook over very low heat (I use my smallest gas fire) until it thickens. A few bubbles appear in the center of the pan but no more.
- we know that the rice pudding is ready when the milk reaches the level of the grains of rice, you can see them appear slightly on the surface of the pan. You can then turn off the fire.
- there is easier to fill the ramekins when the rice pudding is still a little liquid and therefore hot, just at the end of cooking.
How to taste your rice pudding?
Know that rice pudding is better the day it is made. I therefore advise you to taste it during the day, keeping it at room temperature so that it remains the creamiest.
This old-fashioned rice pudding is delicious as is. You can also add different toppings : a little salted butter caramel, slightly sweetened fruit jam, or fresh fruit (strawberries, raspberries etc.)
How to properly store old-fashioned rice pudding?
La ambient temperature is the best way for it to retain its creaminess (if eaten quickly).
However, if you want to keep it longer, place your ramekins in the refrigerator, protecting them with cling film. Just take them out 15 minutes before eating so that it regains its aroma.
Other recipes to try
If you like easy and gourmet recipes, then I advise you to take a look at these other recipes from the blog:
- Far Breton with prunes
- Very moist orange cake
- Chocolate banana cake
- Caribbean coconut flan with caramel
- Millionaire Caramel and Chocolate Shortbread
- Peanut butter and chocolate cookies
If you make this old-fashioned rice pudding, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see the result!
Old Fashioned Rice Pudding (4 Ingredients Only)
- 1 vanilla pod
- 1 L pasteurized whole milk or fresh whole milk
- 40 g light brown sugar + or - according to your taste
- 120 g round dessert rice or arborio rice
- Split the vanilla pod in half and scrape out the seeds with a knife.
- In a saucepan, pour the whole milk, the vanilla seeds and the pod, then the brown sugar. Whisk to mix. Heat over medium heat until the milk begins to simmer.
- Pour the rice directly into the pan. Lower the heat and cook over very low heat (on your lowest heat) for about 35-40 minutes, stirring very regularly with a wooden spoon to prevent the bottom from burning. During cooking, there are a few bubbles in the center of the pan but no heavy boiling.
- The texture of the milk thickens as it cooks. It's ready when the milk is flush with the grains of rice on the surface. If it still seems liquid to you, that's normal: it firms up as it warms.
- Then pour into ramekins or small bowls. Serve still warm for a creamy texture. Keep at room temperature if eaten during the day. In the refrigerator its texture will become firm, it will have to be taken out 15 minutes before tasting to release its flavor.