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To make vanilla bean rice pudding, you need a few main ingredients. Here’s what you’ll need: - 1 cup Arborio rice - 4 cups whole milk - 1 cup coconut milk - 1/2 cup granulated sugar - 1 vanilla bean, split and seeds scraped - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1 teaspoon pure vanilla extract - Zest of 1 lemon These ingredients work together to create a rich and creamy pudding. Arborio rice gives the pudding its smooth texture. The mix of whole and coconut milk adds depth and creaminess. The vanilla bean is key for that sweet, aromatic flavor. You can enhance the pudding with optional add-ins. Here are some ideas: - 1/2 cup raisins - Fresh mint leaves for garnish Raisins add a nice chew and sweetness. Mint leaves not only look great but also add a refreshing taste. Feel free to mix and match these add-ins based on your taste. You need a few simple tools to make this pudding. Here’s what you should gather: - Medium saucepan - Wooden spoon or spatula - Measuring cups and spoons - Serving bowls or dessert glasses These tools make cooking easy. A good saucepan helps control the heat. A wooden spoon is great for stirring the rice. Gather these items before you start cooking for a smooth process. To make this rice pudding, start by gathering your ingredients. You will need: - 1 cup Arborio rice - 4 cups whole milk - 1 cup coconut milk - 1/2 cup granulated sugar - 1 vanilla bean, split - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1 teaspoon pure vanilla extract - Zest of 1 lemon - 1/2 cup raisins (optional) - Fresh mint leaves for garnish Next, measure everything out. This makes cooking smooth and fun. Scrape the seeds from the vanilla bean. It smells amazing! Set the pod aside with the seeds. In a medium saucepan, combine Arborio rice, whole milk, coconut milk, sugar, salt, and the vanilla bean seeds and pod. Stir well. Place the pan on medium heat and bring the mixture to a gentle boil. Stir often to stop the rice from sticking. When it starts to boil, lower the heat to low. Let it simmer uncovered for 30-35 minutes. Stir it occasionally. You want the rice to be tender and the pudding thick. If it looks too runny, keep cooking. After 30 minutes, stir in ground cinnamon, pure vanilla extract, lemon zest, and raisins if you want. Let it cook for another 5 minutes. This adds flavor and texture. Once done, remove the pan from heat and take out the vanilla pod. Let the pudding cool for a few minutes. You can serve it warm or chill it in the fridge for later. For a pretty presentation, spoon the rice pudding into bowls or dessert glasses. Garnish with fresh mint leaves on top. A sprinkle of ground cinnamon adds extra flair. Enjoy your creamy comfort! To make your rice pudding just right, use Arborio rice. This rice is creamy and tender. Cook it slowly over low heat. Stir often to stop it from sticking. You want a thick, creamy texture. If it gets too thick, add a splash of milk. This keeps it smooth and soft. You can add fun flavors to your rice pudding. Try adding a pinch of nutmeg or a splash of almond extract. These will give a new twist to the taste. You can also mix in fresh fruits like berries or diced apples. They add sweetness and color. For a tropical touch, stir in shredded coconut. The flavors blend well with vanilla. One mistake is cooking too fast. If you rush it, the rice won't cook well. Another common error is not stirring enough. This can cause the rice to stick or burn. Lastly, don't skip the salt. It helps balance the sweetness and enhances the flavors in your dish. {{image_2}} You can easily make this rice pudding dairy-free. Use almond milk or soy milk instead of whole milk. For creaminess, coconut milk works great. This gives a lovely flavor and texture. You can also switch out the sugar for maple syrup or agave nectar. This keeps it sweet and tasty. Want to mix things up? Try adding cocoa powder for a chocolate twist. Just add 1-2 tablespoons when you stir in the cinnamon. You can also use almond extract instead of vanilla. This adds a nutty taste that pairs well with the rice. If you want a fruity kick, mix in some orange or lemon zest. This gives it a fresh, bright flavor. Seasonal fruits can make your rice pudding even better. In summer, add fresh berries like strawberries or blueberries. They add sweetness and color. In fall, try diced apples or pears, cooked until soft. You can also fold in chopped bananas for a rich taste. Top your pudding with these fruits for a lovely look and great flavor. To keep your rice pudding fresh, place it in an airtight container. Make sure the pudding cools to room temperature first. This step prevents condensation, which can make it watery. Store it in the fridge for up to four days. If you want to save some for later, freezing is a great option. When you’re ready to enjoy your rice pudding again, take it out of the fridge. You can reheat it on the stove or in the microwave. If using the stove, put it in a saucepan over low heat. Stir it often to avoid sticking. Add a splash of milk if it seems too thick. In the microwave, heat it in short bursts, stirring in between. This method helps it warm evenly. To freeze rice pudding, first, let it cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. To thaw, move it to the fridge overnight. When ready to eat, follow the reheating instructions above. If the texture changes, add a little milk to restore creaminess. Store your homemade rice pudding in an airtight container. It keeps well in the fridge for about four days. If you want to keep it longer, you can freeze it. Just make sure to let it cool first. When you are ready to eat it, thaw it in the fridge overnight. Yes, you can use other types of rice. While Arborio rice makes the pudding creamy, you can try short-grain rice too. Jasmine or basmati rice works as well, but the texture will change. Short-grain rice tends to be stickier, giving a nice result. If you can't find vanilla beans, use pure vanilla extract. About one teaspoon of extract is a good swap for one vanilla bean. You can also try vanilla paste for a similar flavor. For a twist, almond extract works well, but use less. You learned the key ingredients for vanilla bean rice pudding and how to make it. We explored optional add-ins and tools you need. I shared tips for the right texture and ways to avoid mistakes. We also looked at fun variations, like dairy-free options and fruity twists. Finally, I explained how to store and reheat your pudding. In making this dish, you will enjoy a rich and comforting treat. Happy cooking!

Vanilla Bean Rice Pudding

Indulge in the creamy goodness of Vanilla Dream Rice Pudding with this delightful recipe! Made with Arborio rice, whole and coconut milk, and infused with real vanilla, it's a cozy dessert you’ll love. Perfect for any occasion, this dish brings comfort and warmth. Try it warm or chilled, and don't forget to garnish with fresh mint! Click through for the full recipe and treat yourself today!
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Ingredients
  

1 cup Arborio rice

4 cups whole milk

1 cup coconut milk

1/2 cup granulated sugar

1 vanilla bean, split and seeds scraped

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

Zest of 1 lemon

1/2 cup raisins (optional)

Fresh mint leaves for garnish

Instructions
 

In a medium saucepan, combine Arborio rice, whole milk, coconut milk, sugar, salt, and the scraped seeds from the vanilla bean along with the pod.

    Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.

      Once boiling, reduce the heat to low and simmer uncovered, stirring occasionally for about 30-35 minutes or until the rice is tender and the pudding thickens to your desired consistency.

        Stir in the ground cinnamon, pure vanilla extract, lemon zest, and raisins (if using). Allow the pudding to cook for an additional 5 minutes.

          Remove from heat and discard the vanilla pod.

            Let the rice pudding cool slightly before serving. It can be enjoyed warm or chilled, depending on your preference.

              - Presentation Tips: Spoon the rice pudding into individual bowls or dessert glasses. Garnish with fresh mint leaves on top for a nice color contrast and a sprinkle of ground cinnamon for extra flavor.

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