Vanilla Bean Rice Pudding Recipes

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RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM



Rice Pudding with Vanilla Bean, Orange and Rum image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h45m

Yield 4 to 6 servings

Number Of Ingredients 7

5 cups whole milk
2/3 cup Arborio rice or other short-grain white rice
1 vanilla bean, split lengthwise
1/2 cup sugar
2 teaspoons dark rum
1 teaspoon grated orange peel
Orange segments

Steps:

  • Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
  • Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.

VANILLA BEAN RICE PUDDING



Vanilla Bean Rice Pudding image

Provided by Molly Wizenberg

Categories     Milk/Cream     Rice     Dessert     Kid-Friendly     Vanilla     Simmer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1 1/2 cups water
3/4 cup basmati rice
1/4 teaspoon salt
3 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 vanilla bean, split lengthwise

Steps:

  • Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
  • Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.

RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM



Rice Pudding With Vanilla Bean, Orange and Rum image

Rice pudding with a mild orange flavor. I have never used the rum so I can't offer any comment on that part of the flavor. Chill time not included.

Provided by Annacia

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 cups whole milk
2/3 cup arborio rice or 2/3 cup other short-grain white rice
1 vanilla bean, split lengthwise
1/2 cup sugar
2 teaspoons dark rum (optional)
1 teaspoon grated orange peel
orange section (optional)

Steps:

  • Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.
  • Bring the milk to a boil.
  • Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
  • Mix in the sugar, rum, and orange peel. Discard the vanilla bean.
  • Cook until the mixture thickens, 5 to 10 minutes longer.
  • Spoon the rice pudding into bowls.
  • Cover and refrigerate until cold, about 5 hours.
  • Serve with orange segments if desired.

Nutrition Facts : Calories 399.6, Fat 10.1, SaturatedFat 5.7, Cholesterol 30.5, Sodium 122.3, Carbohydrate 65.3, Fiber 1, Sugar 41, Protein 12

VANILLA BEAN RICE PUDDING



Vanilla Bean Rice Pudding image

Make and share this Vanilla Bean Rice Pudding recipe from Food.com.

Provided by weekend cooker

Categories     Dessert

Time 2h40m

Yield 12 desserts, 12 serving(s)

Number Of Ingredients 10

6 cups nonfat milk
1 1/2 cups convented rice, uncooked
1 cup sugar
1 cup raisins
1 tablespoon butter, melted
1/2 teaspoon salt
1 vanilla bean, split
1 large egg
1/2 teaspoon cinnamon
1 (8 ounce) carton nonfat sour cream

Steps:

  • Combine milk, rice, sugar, raisins, butter, and salt in a slow cooker, and stir well.
  • Scrape seeds from vanilla bean. Add seeds, and bean to milk mixture.
  • Cover with lid, and cook 2 1/2-4 hours or just until rice is tender, and most of the liquid is absorbed.
  • Place egg in small bowl. Stir well with a whisk, and gradually add 1/2 cup hot rice mixture to egg.
  • Return egg mixture to slow cooker, stirring constantly with a whisk.
  • Cook 1 minute while stirring.
  • Remove inner vessel from slow cooker.
  • Let stand 5 minutes, and mix cinnamon, and sour cream.
  • Discard vanilla bean.
  • Serve warm , not hot or refrigerate until fully chilled.

Nutrition Facts : Calories 261.9, Fat 1.9, SaturatedFat 1, Cholesterol 22.2, Sodium 178.1, Carbohydrate 54.6, Fiber 0.8, Sugar 31.4, Protein 7.5

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