When I started making the pumpkin bread pudding, I wanted to use up all my jasmine rice I had enough to double the recipe but decided to make a vanilla-cinnamon version as well.
I have to say I liked the vanilla better, I loved the flavors and reminded me of my families recipe that I have yet to get my hands on.
Vanilla Bean Rice Pudding (Adapted From: Picky Plate)
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3 Cups cooked jasmine rice
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2 ½ Cups 2% milk
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½ Cup granulated sugar
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¼ Cup brown sugar
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1 teaspoon cinnamon
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3 fresh vanilla bean
Place cooked rice, milk, sugar, brown sugar, and cinnamon into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine.
Split vanilla beans in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine.
Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla bean halves.
{ 3 comments… read them below or add one }
I am so impressed by homemade rice pudding.
I have never had rice pudding before. I think I am scared of it. I shoul try making it sometime.
My mom used to make rice pudding when I was growing up and I loved it then. I don’t remember how she made it, but I do remember it was so good. I will have to give this a try and see if it brings back memories.