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+ servings

Vanilla Bean Rice Pudding

Cozy rice pudding scented with vanilla bean, cinnamon, and lemon zest.


  • 1 cup long grain rice
  • 2 cups water
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt
  • ½ teaspoon freshly grated lemon zest
  • 4 cups whole milk
  • ½ cup granulated sugar
  • 1 vanilla bean
  • Pinch of cinnamon


  • Combine the water, butter, salt, and lemon zest in a small saucepan and bring to a boil. Stir in the rice and return to a boil. Reduce the heat to medium low, cover, and simmer for 20 minutes.
  • Use a paring knife to scrape the beans from the vanilla pod. In a large saucepan, combine the milk, sugar, vanilla beans and pod, and cinnamon. Bring just to a boil, and then stir in the cooked rice. Simmer the mixture on medium heat, stirring constantly, until milk is reduce and pudding is thickened, about 20 minutes. Remove the vanilla bean pod.
  • Serve warm or cold, with a sprinkling of cinnamon, if desired. Store in the refrigerator.


Calories: 468kcal, Carbohydrates: 74g, Protein: 11g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 39mg, Sodium: 260mg, Potassium: 375mg, Fiber: 1g, Sugar: 37g, Vitamin A: 570IU, Vitamin C: 1mg, Calcium: 292mg, Iron: 1mg
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