Coffee infused rice pudding, cooked in milk until sweet and creamy. This vanilla coffee rice pudding is simple to make and so creamy delicious.
Hi! This is Andrea from Cooking with a Wallflower. I’m back on Ask Anna this month to share with you a brand new dessert recipe, perfect for warm summer days.
I hope that your fourth of July weekend was relaxing and filled with good food. I just got back from a long weekend trip to Seattle and had the most amazing time exploring a new city and discovering new restaurants. I was so obsessed with Pike Place Market and all the offerings. I partly wished I lived in Seattle so I could buy fresh flowers straight from the vendors or try all the handmade small batch jams that I tried.
But let’s talk about this vanilla coffee rice pudding.
I love the creaminess of rice pudding. It’s so sweet and flavorful and just so satisfying. Each bite leads to another, and before I know it, I’ve finished my dessert. This coffee version of rice pudding is so perfect for those who love the taste of coffee. Add a hint of vanilla, a bit of sugar, and this rice pudding becomes the perfect summer dessert. And even a morning pick me up.
I hope you’ll enjoy this coffee rice pudding as much as I do.
In a medium sized pot, combine the rice and water over medium heat until simmering. Lower the heat to medium low and cook until the rice is almost done cooking, about 20 minutes. Add milk, coffee, granulated sugar, and salt, and continue to cook for another 20 minutes or so. If the pudding looks too thick or dry, add more milk until desired consistency.
In a small bowl, whisk together the rest of the milk and the egg until combined. Add a fourth cup of the hot rice to the bowl and whisk until combined. The hot rice tempers the egg so that it doesn’t cook when added to the pot.
Slowly pour the egg mixture into the pot and continue to cook until it reaches the desired consistency. Add more sugar and vanilla extract if desired.
Serve this vanilla coffee rice pudding warm or cold. Drizzle more milk on top if desired.
Andrea
- ⅔ cup uncooked short grain rice
- 2½ cups water
- ⅓ cup coffee, more to taste
- 1½ teaspoons vanilla extract
- 1½ cup whole milk
- ⅓ cup granulated sugar
- 1 egg
- ¼ cup milk
- ¼ cup hot cooked rice
- Milk for drizzling
- In a medium sized pot, combine the rice and water over medium heat until simmering. Lower the heat to medium low and cook until the rice is almost done cooking, about 20 minutes. Add milk, coffee, granulated sugar, and salt, and continue to cook for another 20 minutes or so. If the pudding looks too thick or dry, add more milk until desired consistency.
- In a small bowl, whisk together the rest of the milk and the egg until combined. Add a fourth cup of the hot rice to the bowl and whisk until combined. The hot rice tempers the egg so that it doesn’t cook when added to the pot.
- Slowly pour the egg mixture into the pot and continue to cook until it reaches the desired consistency. Add more sugar and vanilla extract if desired.
- Serve this vanilla coffee rice pudding warm or cold. Drizzle more milk on top if desired.
Here are some other delicious summer recipes to try!
Tangerine Hibiscus Freezer Pops
