Aromatic vanilla bean elevates one of the ultimate comfort foods, and makes this rice pudding ultra-soothing! Plus, this simple recipe is eggless, and can be made with milk or non-dairy substitutes, so it's a great option for vegans, or those with allergies.
Serves 6.
- 2 cups water
- 1 cup Arborio rice
- 4 cups milk, soy milk, or rice milk
- 6 tablespoons sugar
- 1 vanilla bean, split lenghtwise to expose the seeds
- 1 mango, peeled and chopped (optional)
Bring the water to a boil in a medium saucepan. Add the rice, stir once, and return to a boil. Reduce the heat to low and cover. Simmer the rice for 10 minutes, or until the water is absorbed.
In the meantime, combine the milk and sugar, and stir to combine. When the rice has absorbed the water, pour in the milk and sugar. With a small, sharp knife or the back of a clean fingernail, scrape the vanilla bean seeds into the mixture, then add the pod to the pot as well.
Raise the heat and bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the rice is creamy and most of the milk is absorbed, about 30 minutes.
Remove the vanilla pods. Spoon the pudding into serving dishes and allow to cool slightly. Serve warm or chilled. Top with fresh mango cubes just before serving if desired.