Dessert
Vanilla Basmati Rice Pudding
Parboil the rice briefly before baking it in sweetened vanilla milk. Temper the yolks with hot pudding, then return the mixture to gentle heat for a thermometer-checked finish.
- Yield
- 6 small servings
- Cuisine
- French-inspired
Bring it to the table
Cook the rice before adding yolks
The grains should be tender first. Add the yolks afterward so they thicken the pudding rather than cooking through the full rice-baking stage.
At the table
Divide among small bowls and serve chilled.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 160 g basmati rice
- 700 ml whole milk
- 1 vanilla bean — split, seeds scraped
- 80 g granulated sugar
- 4 large egg yolks
- water — for parboiling rice; drained
A few useful notes.
Six small dessert portions are a serving suggestion.
Keep the finished pudding refrigerated until serving.
The cooking plan
How to make Vanilla Basmati Rice Pudding.
Heat the oven to 300°F. Rinse the rice, put in a saucepan and cover with fresh cold water. Bring to a boil and cook for 2 minutes. Drain and rinse under cold water.
In an ovenproof pot, bring milk, vanilla seeds and pod, and sugar just to a boil. Stir in the drained rice.
Transfer to the oven and cook for about 25–30 minutes without stirring, then check the rice. Continue as needed until the grains are tender. Remove the vanilla pod.
Whisk yolks in a heatproof bowl. Gradually whisk in spoonfuls of the hot pudding, then stir the warmed yolk mixture back into the pot.
Cook over low heat, stirring, until the egg-thickened pudding reaches 160°F. Avoid a rolling boil.
Divide into shallow serving containers. Cool promptly, refrigerate within 2 hours and keep at 40°F or colder. Serve chilled.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Vanilla Basmati Rice Pudding
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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 300°F. Rinse the rice, put in a saucepan and cover with fresh cold water. Bring to a boil and cook for 2 minutes. Drain and rinse under cold water.
- In an ovenproof pot, bring milk, vanilla seeds and pod, and sugar just to a boil. Stir in the drained rice.
- Transfer to the oven and cook for about 25–30 minutes without stirring, then check the rice. Continue as needed until the grains are tender. Remove the vanilla pod.
- Whisk yolks in a heatproof bowl. Gradually whisk in spoonfuls of the hot pudding, then stir the warmed yolk mixture back into the pot.
- Cook over low heat, stirring, until the egg-thickened pudding reaches 160°F. Avoid a rolling boil.
- Divide into shallow serving containers. Cool promptly, refrigerate within 2 hours and keep at 40°F or colder. Serve chilled.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
When do the yolks go in?
After the rice is tender. Temper them with hot pudding, then return the mixture to gentle heat.
How do I know the egg finish is cooked?
Use a food thermometer and heat the stirred pudding to 160°F.
Keep the good food going
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