Tested till perfect Vanilla Rice Pudding

Vanilla Rice Pudding

Vanilla seeds add lovely perfumed speckles to this creamy toothsome classic. This pudding stiffens as it cools, so you might want to stir in more milk before serving.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe3 out of 5 based on 4 ratings.
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  • Portion size 4


  • 1/2 1/2vanilla beanvanilla beans
  • 2-1/2 cups 2-1/2cupswhole milk
  • 2 tbsp 2tbspbutter
  • 1/2 cup 1/2cupshort-grain rice
  • 2 tbsp 2tbspgranulated sugar
  • 2 tbsp 2tbspsliced dried apricotdried apricots
  • 1/4 cup 1/4cuptoasted slivered almondalmonds or dried apricots
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Split vanilla bean and scrape out seeds. Reserve pod for another use. In small saucepan, heat milk with vanilla seeds just until bubbles form around edge of pan.

In saucepan, melt butter over medium heat; stir in rice. Stir in warm milk and sugar; bring to boil. Reduce heat, cover and simmer, stirring often, until creamy, most of the liquid is absorbed and rice is tender, about 25 minutes.

Stir in apricots. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.) Heat through. Serve sprinkled with almonds.

Additional information : Substitution
Vanilla Extract Version: Omit vanilla bean. Stir 1-1/2 tsp (7 mL) vanilla extract along with apricots.

Nutritional Information Per serving: about

cal 309 pro 8g total fat 14g sat. fat 7g
carb 37g fibre 1g chol 36mg sodium 118mg

% RDI:

calcium 18 iron 4 vit A 11 vit C 2
folate 5
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