The Very Best Rice Pudding

• Vegetarian

• Pasta & Grains

  • 1 cup Grain white rice, raw medium

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/3 cup Sugar
  • 1 Vanilla bean

• Dairy

  • 2 tbsp Butter, unsalted
  • 8 cups Whole milk

Found on thesuburbansoapbox.com

Description

Ingredients

• 8 cups whole milk
• 1 cup raw medium-grain white rice
• 1/2 teaspoon kosher salt
• 1 vanilla bean, split, or 1 1/2 teaspoon vanilla extract
• 1/3 cup sugar
• 2 tablespoons unsalted butter

Directions

• In a large saucepan, add the milk, rice, salt, vanilla bean (if using, extract...dont add it yet.) and sugar over medium heat.
• Bring the mixture to a boil, stirring frequently.
• Reduce the heat to low and simmer, covered for 15 minutes stirring occasionally.
• Uncover and continue to simmer until the rice is tender and the pudding has reduced to about 3 1/2 cups. Continue to stir constantly to prevent scorching.
• Fish out the vanilla bean and scrape out the seeds.
• Turn off the heat and stir in the butter, vanilla bean seeds or vanilla extract.
• Transfer the pudding to a bowl and cover the surface with plastic wrap to prevent a skin from forming.
• Chill for 1 hour or overnight.
• Serve warm or chilled.

Nutrition