Vanilla Bean Rice Pudding
By Joe
Source: Serious Eats — Tim Chin, Vanilla Rice Pudding.
A vanilla rice pudding recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Mix sugar and scraped vanilla seeds (reserve leftover vanilla pods for another use), plus rub sugar among fingertips to disperse vanilla seeds in a little bowl. Sieve mixture into 3-quart saucepan to take out any fibrous remnants from the scraped vanilla pod. Tip in milk and beat till sugar is dissolved. Mix in rice plus salt. Bring mixture to a boil over a medium-high flame, next promptly lower heat to simmer. Cook, mixing plus scraping bottom plus sides of pot every few minutes using a rubber spatula to prevent sticking plus scorching, adjusting heat if you need to to maintain gentle bubbling, till mixture begins to thicken, around 45 minutes. Keep cooking, mixing every minute, till rice pudding thickens to the consistency of yogurt plus coats the back of a wooden spoon, around 10 minutes longer. Remove from heat. And serve if serving warm: Share rice pudding between individual serving bowls. Set up an ice bath by partially filling it using a combination of cold water plus ice if serving cold: In a big bowl. Move rice pudding to a mid-sized bowl, and set bowl inside ready ice bath. Leave till it is cold to room temperature, mixing now and then with a rubber spatula, around 30 minutes, next chill pudding till completely chilled, around 2 hours (discard ice bath). Beat or mix pudding till there are no lumps left, adjusting consistency if you need to with up to 1/4 cup (60ml) extra milk when ready to serve. Serve.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
12.5 g per serving
25 % of the 50 g daily maximum · 50 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 212 kcal |
| Protein | 5.5 g |
| Carbohydrate | 38.2 g |
| of which sugars | 18.5 g |
| of which free sugars | 12.5 g |
| Fat | 4 g |
| of which saturates | 2.3 g |
| Fibre | 0.3 g |
| Salt | 0.31 g |
Protein per 100 kcal
2.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
