Creamy Vanilla Rice Pudding

Creamy, comforting, and delicately flavored with vanilla, this rice pudding has an especially light texture thanks to the addition of softly whipped cream after chilling.

Yield: 4 to 5 servings
Prep time: 20 minutes
Cook time: 30 to 35 minutes
Chilling time: about 3 hours

Equipment

• Medium saucepan

• Silicone spatula or wooden spoon

• Mixing bowl

• Electric hand mixer or stand mixer

• Whisk

• Kitchen scale

Ingredients

For the Rice Pudding

• 60 g Arborio or Carnaroli rice

• 500 g whole milk

• 40 g light brown sugar

• 1 pinch of salt

• 1 vanilla bean

For the Finishing Cream

• 90 g heavy whipping cream

Instructions

1. Make the Rice Pudding

Split the vanilla bean lengthwise and scrape out the seeds. Add the whole milk, brown sugar, salt, vanilla seeds, and vanilla bean to a saucepan. Heat over medium heat until the milk just begins to simmer, without bringing it to a full boil.

Add the rice directly to the hot milk. Reduce the heat to low and cook uncovered for 30 to 35 minutes. Stir regularly, making sure to scrape the bottom and sides of the saucepan so the rice does not stick. As it cooks, the mixture will gradually thicken and become creamy as the rice releases its starch.

After about 30 minutes, taste a few grains of rice. The rice should be very tender and creamy, with no hard center, but it should still retain its shape. The mixture should look slightly looser than the final texture you want, since it will continue to thicken considerably as it cools.

Remove the vanilla bean. Transfer the rice pudding to a clean bowl and let it cool slightly. Cover directly with plastic wrap, pressing it onto the surface, and refrigerate for at least 3 hours, or until completely cold.

2. Whip the Cream

Pour the cold heavy whipping cream into a mixing bowl. Whip on medium speed until the cream reaches a soft, mousse-like consistency, similar to shaving cream. Avoid whipping it too stiff, as firm whipped cream will be harder to incorporate and can make the finished rice pudding feel heavier.

3. Finish the Rice Pudding

Remove the chilled rice pudding from the refrigerator and stir it briefly with a spatula to loosen the texture.

Add about one-third of the whipped cream and gently mix it in to lighten the base. Fold in the remaining whipped cream with a spatula, using gentle upward motions to preserve as much air as possible.

For an extra indulgent touch, serve this creamy rice pudding with a drizzle of homemade salted caramel.

Serve immediately or refrigerate until ready to serve.

Mathilde's Tips

Do not rinse the rice. The starch on the grains helps create the naturally creamy texture of the pudding.

Keep the heat low. Cooking too quickly can cause the milk to evaporate before the rice becomes properly tender.

Stop cooking while the mixture still looks slightly loose. It will thicken significantly as it chills.

Whip the cream only to soft peaks. A soft, airy texture blends much more smoothly into the chilled rice pudding.

Make sure the rice pudding is completely cold before adding the whipped cream. If it is still warm, the cream will deflate.

Storage

The rice pudding base can be stored in the refrigerator for about 2 days before adding the whipped cream.

For the best texture, I recommend whipping and folding in the cream on the day you plan to serve it.