Vanilla Bean Rice Pudding & Meg Ryan


Friday night T&I stayed in. Not unlike any other Friday night. I did however, do something out of the ordinary, and so did Tim. I decided I was going to try one of Tim’s rice puddings that he seems to love so much. I had never tasted rice pudding before &  have no sentimental attachment to it like he seems to have. While I was eating Tim’s rice pudding out of a plastic cup (and only semi enjoying it as I found it rather bland), Tim let me put When Harry Met Sally on the TV in our bedroom. SO there we sat, on a Friday night eating rice pudding and watching a chick flick. Fast forward 24 hours, aaaaaand I had inspiration. I told Tim that I could probably make a better tasting rice pudding than the ones he eats out of little plastic cups, and his response was “well you better, cus you ate one of mine last night!” Soooomeone is a little protective over there plastic rice pudding! & then it was a challenge.

Raise your hand if  you buy your milk in a glass jug to make yourself feel rich and snobby and extra healthy and just plain cool. we did. we bought it from the fancy health nut store along with two nine dollar vanilla beans and eight cinnamon sticks that probably aren’t even real cinnamon. they’re probably bark. Cream top milk, which is more whole than whole milk in my book. whole as in, it hasn’t lost it’s butterfat. chunks of butterfat ontop. yumm.

finished vanilla bean and cinnamon rice pudding with carmelized sugar and strawberries. Take that plastic pudding cup.

Tim approves all except my twist on the top. He said it should be dusted with cinnamon and raisins. I don’t care. I like caramelized sugar. It just makes it that much more snobby & worthy of the gold leafed plate that it rests on. (you know the gold leafed plate that came from the thrift store…you know the gold leafed heirloom ).


  • 1/2 cup short-grain white rice
  • 2 1/2 cups whole milk
  • 1 1/4 cups heavy cream or half and half
  • 1-2 vanilla beans (I used two but mine were so big that I wish I had used one and saved the other one!)
  • 1/4 cup sugar


Place rice in a large saucepan. Cover with cold water and bring to a boil. Remove from heat and drain into a strainer.

Return rice to the pan. Add milk and cream. Split vanilla beans lengthwise and scrape the seeds with the tip of a paring knife. Add pods and seeds to the saucepan and throw in your cinnamon stick. Bring to a boil over medium heat, reduce heat to low, and simmer for 45-50 minutes, stirring occasionally with a wooden spoon to prevent the rice from sticking to the bottom of the pan.

Stir in sugar and simmer for 10 more minutes. Pour the rice pudding into a small serving bowl, discarding vanilla bean pods. Refrigerate for 2 hours. Serve the pudding at room temperature.

if you want to have a delicious carmelized crust ontop, then by all means, sprinkle some white sugar and then whip out that torch and have fun!

TONIGHT we watch You’ve Got Mail (Meg’s best) and lick some plates NOT plastic cups, clean.





Leave A Comment