Creamy Vanilla Rice Pudding

A warm bowl of rice pudding instantly takes me back to my childhood, huddled around the fire with my family, feeling warm and fuzzy with a spoon in my hand. 

This simple and delicious dessert is still one of my favourite's, and it’s just as lovely served warm or cold.

Ingredients:

110g (1/2 cup) short grain rice (I suggest arborio or sushi rice)

500ml (2 cups) full cream milk

50g (1/4 cup) sugar (caster or raw)

125ml (1/2 cup) thickened cream 

1 vanilla bean OR 2 tsp vanilla bean paste or extract

Pinch of salt

Ground cinnamon for sprinkling

Method:

In a medium saucepan, combine rice, milk, sugar, cream, vanilla, and salt. (Note- if you are using a vanilla bean, rub it between your fingertips and then use a sharp knife to split it in half, lengthwise. Using the tip of the knife, scrape the seeds out and into the saucepan and then put the vanilla bean into the saucepan too.)

Bring to a simmer over medium heat, stirring often so the rice doesn't stick.

Once simmering, reduce heat to low and cook uncovered for about 30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy consistency.

Discard the vanilla bean. Taste and adjust sweetness if needed. 

Serve warm, topped with a little cinnamon—or enjoy it chilled from the fridge.

If by some chance there are leftovers (unheard of in our household), you can cover and store in the fridge for up to 4 days. When reheating I suggest adding a dash of milk, so it's a nice creamy consistency.

Perfect for slow weekends, rainy days, or whenever you need a spoonful of comfort.