Only 4 ingredients for this family and gourmet dessert: the Old-fashioned rice pudding ! Flavored with vanilla pod, and very creamy, we love to eat it while it's still warm - directly in the pan or in small ramekins. Very simple to prepare, and inexpensive, it's the ideal dessert to share...
What you'll love about this rice pudding recipe
- flavors : the good taste of old-fashioned rice pudding flavored with vanilla!
- texture : tasted while still warm, it is very creamy...
- difficulty level : very easy ! All you need is a saucepan to prepare this family dessert.
Only 4 ingredients for this dessert
- milk : for a good old-fashioned rice pudding, you need whole milk, which is what will make it creamy. You can choose pasteurized or fresh for an even more traditional taste.
- light brown sugar : it's my favorite! It gives an even more gourmet side to rice pudding, and I put little of it, because I don't like it when it's too sweet. You can adjust the amount of sugar to your taste.
- vanilla pod : I really recommend a pod (or failing that, vanilla powder). This is what will give all the aroma to this rice pudding. As for the pod, the fleshier it is, the better.
- rice : you need round dessert rice or arborio rice.
NB: the quantities of ingredients and the detailed recipe are given at the bottom of the page.
How to make old-fashioned rice pudding?
- Split the pod and collect the vanilla beans
- In a saucepan, heat the milk, sugar and vanilla
- Add the rice
- Cook over very low heat
- Once the mixture has thickened, stop cooking.
- Pour into ramekins and let cool
My tips for making your old-fashioned rice pudding a success
- avoid heavy boiling : you have to cook over very low heat (I use my smallest gas burner) until thickened. A few bubbles appear in the center of the pan but no more.
- we know that the rice pudding is ready when the milk reaches the level of the grains of rice, you can see them appear slightly on the surface of the pan. You can then turn off the fire.
- there is easier to fill the ramekins when the rice pudding is still a little liquid and therefore hot, just at the end of cooking.
How to taste your rice pudding?
Know that rice pudding is better the day it is made. I therefore advise you to taste it during the day, keeping it at room temperature to keep it as creamy as possible.
This old-fashioned rice pudding is delicious as is. You can also add different toppings : a little salted butter caramel, slightly sweetened fruit jam, or fresh fruit (strawberries, raspberries etc.)
How to properly store old-fashioned rice pudding?
La ambient temperature is the best way to keep it creamy (if you eat it quickly).
However, if you want to keep it longer, place your ramekins in the refrigerator, protecting them with cling film. Simply take them out 15 minutes before eating so that it regains its aroma.
Other recipes to try
If you like easy and gourmet recipes, then I advise you to take a look at these other recipes from the blog:
- Far Breton with prunes
- Very soft orange cake
- Chocolate banana cake
- Caribbean coconut flan with caramel
- Millionaire Caramel and Chocolate Shortbread
- Peanut butter and chocolate cookies
If you make this old-fashioned rice pudding, please rate the recipe below and tag @liliebakery on Instagram so I can see the result!
- 1 vanilla pod
- 1 L pasteurized whole milk or fresh whole milk
- 40 g light brown sugar + or - according to your taste
- 120 g round dessert rice or arborio rice
- Split the vanilla pod in half and scrape out the seeds with a knife.
- In a saucepan, pour the whole milk, the vanilla seeds and the pod, then the brown sugar. Whisk to mix. Heat over medium heat until the milk begins to simmer.
- Pour the rice directly into the pan. Lower the heat and cook over very low heat (on your lowest heat) for about 35-40 minutes, stirring very regularly with a wooden spoon to prevent the bottom from burning. During cooking, there are a few bubbles in the center of the pan but no heavy boiling.
- The texture of the milk thickens as it cooks. It's ready when the milk is flush with the grains of rice on the surface. If it still seems liquid to you, that's normal: it firms up as it warms.
- Then pour into ramekins or small bowls. Serve still warm for a creamy texture. Keep at room temperature if eaten during the day. In the refrigerator its texture will become firm, it will have to be taken out 15 minutes before tasting to release its flavor.
Very tempting this rice pudding!
Thank you Lady! :)
Hello, the quantities for 4 are they good for 4 ramekins?
Hello Charlène, it's for 4 people as written in the sheet. The rest depends on the container in which you serve your rice pudding. See you soon :)
Good evening, I made your rice pudding and it was a real treat.
it is on my blog "les delices de thithoad" on April 2
good week
Great ! thanks for your return
I tried your recipe today, the amount of sugar is perfect, I usually like teurgoule (in good Normandy style..) but I really enjoyed it! Well done and thank you...
Thank you very much Francine for your message! Rice pudding is so comforting, you're right! See you soon for other recipes
so simple, so easy, so good...a perfect base
good to you
Thank you very much Gilles! This rice pudding is a real comfort, you're right, see you soon :)
Thank you Lilie for this very comforting recipe indeed :o)
On the other hand, it took me more than 2 hours of cooking (and again, not at the minimum) for the rice to absorb all the milk and be nice and creamy ;o)
Hello Olivier, two hours of cooking is huge in my opinion. If you used whole milk and round dessert rice as mentioned in the recipe, it should be less than that, knowing that rice pudding also thickens when cooling. See you soon :)
I just made your recipe for my guests, I think they will love it. I tasted it, it is very creamy. Thank you for your recipe. Have a nice rest of the day.
Thank you very much Christine! Glad you like this rice pudding :) See you soon
Thank you for this great recipe!!!!
Super easy and so delicious!!!!
I'm keeping your recipe!!! Thank you, thank you....
With pleasure! Thank you for your comment. See you soon :)
Hello,
Thanks for this great recipe.
Just a question:
Should rice be rinsed with water before cooking?
Hello Patrice, no I don't rinse my rice grains because otherwise we lose the starch, and the result would be less creamy :) See you soon
Good evening, I wanted to try your rice pudding because it is one of my favorite desserts and also my husband's but I must have missed something in the recipe because it is too liquid even after letting it cook for longer and also rest time. Any idea where I could have made a mistake? Even so it is very good but swimming in milk…
Hello Marie, I am delighted that you like the taste. Very surprising that it is liquid for you, because the result is normally very creamy (as you can see in the photos). You absolutely must not rinse the rice before pouring it into the milk, check that your dosages correspond to what I noted in my recipe. Also, favor dessert rice and whole milk for a very creamy result :) See you soon
Hello,
I prepared the rice pudding and took it to my friend. It was a real treat. Thank you very much and have a nice day.
Thank you! Glad you liked it! See you soon :)
Hello,
Thank you for the recipe. It is one of the few dishes that my mother cooked. She put the pan well wrapped in newspapers in my parents' bed well covered in the morning. That way it was ready at noon. I prepared a compote of plums as an accompaniment.
cordially
Susanne
Thank you Susanne! I'm really glad you like this rice pudding. Good idea the compote as an accompaniment! See you soon :)
Thanks for the recipe, for my part I use raw milk and semi-whole grain round rice. Perfect result
Hello Emilie, I'm glad you like the recipe! See you soon :)
Hello and thank you for this recipe which looks delicious, but how many spoons of brown sugar to make it perfect? Neither too sweet nor too little.
Thanks again !
Hello Annie, to answer you, the quantity of brown sugar that I put myself is written in the recipe card at the bottom of the page. I calculate in grams and not in tablespoons for more precision. You can adjust the sugar as you wish according to your own tastes. See you soon :)
Congratulations on this rice pudding recipe. It’s truly delicious, to die for!!
Thanks Daddy! It's a pure comfort you're right :) See you soon
Hello, would it be possible to give me the quantities for 35 to 40 people? Thank you very much
Hello Melanie, if you want to modify my basic recipe, it's up to you to do the multiplication calculations. See you soon :)
Amazing!!! Simple to make and so delicious... A real treat.
Thank you for sharing. Your blog is a source of inspiration and culinary delight...
Thank you so much ! Goodbye :)
A real delight, it reminds me of my childhood.
Thank you very much for this recipe.
With pleasure! Thank you Françoise, see you soon :)
Excellent recipe
Very balanced sugar
By default I took very creamy risotto rice while keeping the proportions
Top
To redo
Thank you very much
Thank you very much Patrick! See you soon :)
Thank you Lilie for sharing your recipe. I'm going to make this recipe again. Being very greedy, I add a little rum and grated coconut ☺️
I made your recipe yesterday, not for me because I don't like rice pudding but for someone who loves it and his verdict: EXCELLENT!!, he was delighted and so was I since it was the first time I made it, I find your recipe easy and I followed everything to the letter and it's a real success ☺️ so successful that I have to make it for him again next week, no worries, the only downside if I can say is the cooking time is a bit long and mixing often...but as they say the longer it is the better it is thank you for your recipe ☺️☺️☺️
Thank you very much Yasmine! I'm glad you liked my recipe! See you soon :)
Excellent!
Thanks Vincent! See you soon :)
Best rice pudding of my life! I added orange peel to infuse in the milk.
Thank you so much ! Goodbye :)
Honestly, it's amazing.
I love it and it's not too sweet either, so it's great.
Thanks for your recipe
Thank you Magalie! See you soon :)
The recipe is perfect, personally I use muscavido whole cane sugar, Bourbon vanilla, and a stainless steel pan, definitely no aluminum which is not recommended at all in cooking.
Crdlmt Cris
Thanks Christian! See you soon :)
You can add caramel to the bottom of the ramekins.
Hello Cathy, yes! See you soon :)
Hello !
Great recipe! Thank you very much.
I'd like to make several small ramekins for my daughter. Do you know how many days I can keep them in the refrigerator?
Hello, yes, in the refrigerator, for about 3 days covered with cling film or a lid. See you soon :)
Hello, I would like to know if rice pudding is also good with oat milk instead of whole milk?
Hi Claudie, no, you need fat for it to melt in your mouth. Plant-based milks are too light. See you soon :)
These little rice puddings are fantastic, and delicious! I used Camargue round rice and cooked them by checking for small bubbles in the center of the pan, stirring very frequently. They cooked perfectly. I also added a little maple syrup to the bottom of the ramekins. Thank you!
Thank you, Martina! It must have been delicious! See you soon :)
A little Jesus in velvet breeches! A delight when following your recipe to the letter. Thank you.
Thank you so much, Jacques! See you soon :)
Very good taste but still too liquid after an extended cooking time despite using the right ingredients
Hi Marion, it's mentioned in the recipe; it firms up as it cools. The whole milk plays its part, as does the quality of the rice. If it's too dense, it's not good either. See you soon :)