Old Fashioned Rice Pudding (4 Ingredients Only)
A very creamy rice pudding, flavored with brown sugar and vanilla pod... A simple and gourmet pleasure!
Ingredients
- 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
Prepare in advance
- 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.