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There’s something undeniably comforting about a bowl of homemade rice pudding, especially when it's infused with the rich aroma of real vanilla beans. This velvety vanilla bean rice pudding is not just a dessert; it’s a nostalgic journey that transports many of us back to our childhood kitchens, where the simple act of cooking became a cherished family ritual. The allure of this creamy delight lies in its adaptability, allowing you to enjoy it warm or chilled, dusted with cinnamon or topped with fresh fruits.

Velvety Vanilla Bean Rice Pudding

Dive into the comforting world of velvety vanilla bean rice pudding, a nostalgic dessert that combines rich flavors with simple ingredients. This comprehensive guide takes you through the art of creating the perfect creamy pudding, rooted in history and family tradition. Learn about essential ingredients like Arborio rice and real vanilla beans, along with step-by-step instructions to achieve that delightful texture. Whether served warm or chilled, this dessert is sure to bring warmth and joy to your kitchen. Embrace the process and share this classic treat with your loved ones for sweet memories that last a lifetime.
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Ingredients
  

1 cup Arborio rice (or any short-grain rice)

4 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)

1/4 tsp salt

3 large egg yolks

1 tsp cornstarch (optional, for added creaminess)

Ground cinnamon and nutmeg for garnish

Fresh mint leaves for garnish (optional)

Instructions
 

Rinse the Rice: Start by rinsing the Arborio rice under cold water until the water runs clear. This helps remove excess starch and ensures a creamier pudding.

    Combine Ingredients: In a medium-sized saucepan, combine the rinsed rice, whole milk, heavy cream, granulated sugar, scraped vanilla seeds, and the split vanilla bean pod. Add a pinch of salt to enhance the flavors.

      Cook the Mixture: Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Once it starts simmering, reduce the heat to low and cook the rice uncovered, stirring frequently for about 20-30 minutes, until the rice is tender and the mixture has thickened to a creamy consistency.

        Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks together. If using, dissolve the cornstarch in a bit of milk in a small bowl to create a slurry.

          Temper the Egg Yolks: Once the rice mixture is thick (it should coat the back of a spoon), remove it from the heat. Slowly ladle a few tablespoons of the hot rice mixture into the bowl with the egg yolks, whisking constantly to temper the yolks. This step prevents the yolks from scrambling.

            Combine Everything: Gradually whisk the tempered egg yolk mixture back into the saucepan with the rice pudding, ensuring everything is well combined.

              Finish Cooking: Return the saucepan to low heat and continue cooking for an additional 5-10 minutes, stirring frequently until the pudding thickens up again. The addition of egg yolks will make the pudding velvety and rich.

                Remove the Pods: Discard the split vanilla bean pod from the pudding. If you opted for the cornstarch, mix it in now until fully incorporated.

                  Serve: Once the pudding is beautifully thick and creamy, remove it from the heat. Let it cool slightly before transferring to serving bowls. You can serve warm or chill in the fridge for a few hours for a cold treat.

                    Garnish: Before serving, dust with ground cinnamon and nutmeg for added flavor, and garnish with fresh mint leaves if desired.

                      Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6