Vanilla rice pudding

Vanilla rice pudding

Little Kitchen
Jacqui Melville

Sometimes rice pudding is made in the oven. This one is made on the stove top in the same way as a risotto. This means you can use milk, instead of cream, which is fatty. The rice becomes really rich and creamy as it cooks.


Quantity Ingredient
1 litre milk
1 teaspoon vanilla-bean paste
2 tablespoons raw sugar
1/2 cup vialano nano or arborio rice
1/4 cup flaked almonds


Quantity Ingredient
measuring spoons
measuring cups
frying pan
measuring jug
wooden spoon
small saucepan and medium heavy-based saucepan
oven mitts


  1. Combine the milk, vanilla and sugar in a saucepan and ask a grown-up to help you heat it over a low–medium heat. Stir with a wooden spoon to help the sugar dissolve. It is a good idea to wear oven mitts while you do this to protect you from hot steam. When small bubbles start to appear, ask a grown-up to take over as hot milk can bubble up and boil over very quickly. Once the milk reaches boiling point turn the heat down to a very gentle simmer.
  2. Put the rice into another heavy-based saucepan and ask a grown-up to help you put it over a low–medium heat. Add a ladle of the simmering milk, again with a grown-up helping. Stir until the rice has absorbed all the milk, and as soon as it has, add another ladle of hot milk. Continue until all the milk is used up, making sure each ladle is fully absorbed before adding the next.
  3. Keep stirring the rice as the milk is added. This stops it sticking to the bottom of the pan and also helps the rice to break down into the milk and become lovely and thick and creamy. It will take about 30 minutes of cooking and stirring for the rice to become tender but still ‘al dente’ (see note). As soon as it is cooked, turn off the heat and let it cool a little.
  4. Ask a grown-up to help you lightly roast the flaked almonds in a dry frying pan. Leave to cool a little.
  5. Spoon the rice pudding into 4 serving bowls and decorate with the roasted almonds.


  • ‘Al dente’ means ‘tender to the bite’ in Italian. ‘Al dente' rice feels soft when you bite it but is still firm and holds its shape.
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