Vanilla Bean Rice Pudding
I said to him the other day, “I don’t think I have a culinary musing to go along with the rice pudding.” To which he matter-of-factly replied, “But you’re Asian, baby.”
Nicely done my racist little expat. Was this a retaliation response for all the times I asked him to carry a baguette under his arm while wearing a beret during our holidays in France? Touché. Before anyone gets their panties in a bunch over the stereotypes aforementioned, we’re just kidding folks. Neither of us are racist. If we were, then our interracial relationship would cease to exist. Now let’s move on to the good stuff.
The vanilla bean rice pudding came into fruition when I realized I had almost a pint of raspberries leftover from the fondant au chocolat shenanigan. And of course I didn’t want to waste perfectly good raspberries so somehow I decided they would be perfect toppings for rice pudding. But then I thought, it would be awesome to have some blackberries to go along with it as well. So I bought a pint of blackberries. One batch of rice pudding later topped with only a handful of berries, our fridge is still housing half a pint of raspberries with blackberries for roommates. Stay tuned for another humdrum culinary musing.
Ingredients:
| 1/2 | cup short grain rice (I used Arborio) |
| 3 | cup whole milk |
| 1 | cup heavy whipping cream |
| 1/4 | cup sugar |
| 1 | vanilla bean, split in half lengthwise |
- In a medium sauce pan, add milk and cream. Using the blunt side of a knife, scrape the vanilla bean seeds into the milk and cream. Mix and add the remaining vanilla pod into the mixture.
- Turn the stove to medium heat and add the sugar. When the mixture comes to a boil, reduce to simmer, remove the vanilla pod and add the rice. Stir often to prevent the mixture from sticking to the pan. Cook until the rice becomes thick and creamy (approximately 30-45 minutes). Serve warm or cold and topped with fresh berries. Makes 4-6 servings.
February 19th, 2010 at 13:45
First again! Beautiful rice pudding I must say, fresh vanilla beans are not comparable to extract, and on top of that rice pudding is such a comfort food for me! Hahaha Collin and I will have our personal jokes too — he mostly makes fun of me and my mom speaking loudly in Chinese, his eyes will wince in pain as we scream back and forth (not fighting, we’re just really really loud talkers apparently). He often tells me I am making myself deaf with my own voice which I must disagree! I busted out laughing when I read that you make your honey carry around a baguette while wearing a beret — maybe I should have collin wear a link of sausages around his neck and I dont really know what the heck else Polish people do…Beautiful pictures, you are really improving!!!
February 19th, 2010 at 14:01
Beautiful! Looks so delicious!
February 19th, 2010 at 14:49
oh, if I only wasn’t lactose intolerant
this looks great. Ever been to From Rice To Riches near the spring st. station?
February 19th, 2010 at 14:56
Wow, this rice pudding looks so yummy! I can’t wait to try it.
February 19th, 2010 at 15:02
I recently had a vanilla bean experience. They’re expensive little things. Where do you buy yours?
February 19th, 2010 at 16:13
Oh my! this is like food heaven!
i could eat this until im so full! and its coming out of my ears!!
Mmmm
February 19th, 2010 at 16:54
My daughter loves rice pudding – I tried to make one a couple weeks ago and it never thickened up – I’ll have to give this one a try – thanks!
February 19th, 2010 at 16:55
there’s nothing humdrum about this tasty treat. your images are gorgeous and your writing is a barrel of laughs.
February 19th, 2010 at 21:14
I adore how luscious the berries look over the rice pudding. This was an excellent culinary musing for it.
February 19th, 2010 at 21:52
Your rice pudding brings back memories when I was younger and we’d have this for merienda in my Lola’s house – but a much less sophisticated version without the lovely berries! Yours look delicious.
February 19th, 2010 at 21:56
You have managed to make rice pudding look perfectly elegant.
Mimi
February 20th, 2010 at 00:29
I loooove rice pudding but I don’t remember having it look this good…
February 21st, 2010 at 04:31
i love rice pudding and yours is scrumptious and lovely photos too!! cheers from french foodie PIerre
February 21st, 2010 at 11:39
The smell of vanilla is just heaven, I mean really intoxicating.
February 21st, 2010 at 23:20
Ooh . . I don’t think I have ever had rice pudding made from vanilla beans! Looks great!
February 22nd, 2010 at 12:14
@Joy: I’d have to agree with Collin on the talking loud thing
… and Pierre doesn’t actually carry a baguette and wear a beret. I just keep pestering to do it. But some day, PUHAHAHAHA!
February 22nd, 2010 at 12:15
@sagemom: Thank you!!!
February 22nd, 2010 at 12:16
@Evan: So you’re a carnivore and lactose intolerant while your fiancee is a vegetarian? You’d make it tough for me to cook for you two! lol
Yes, I’ve been to From Rice to Riches and I love it! haven’t been there in a while though so thanks for reminding me!
February 22nd, 2010 at 12:17
@Sook: We just polished off the last serving this weekend. Otherwise, I’d send some right over!
February 22nd, 2010 at 12:19
@Lindsay: Yes, they are expensive little suckers but the extract doesn’t even hold a candle to it. I usually buy mine from Whole Foods but a few months ago, we visited my sister who lives in the suburbs and we got some at Costco. They were super cheap too! We got 10 vanilla beans for around $12, I think.
February 22nd, 2010 at 12:19
@BSB: We did eat it until it was coming out of our ears! Lol
Thanks for dropping by!
February 22nd, 2010 at 12:21
@Biz: I originally put less whole milk and it turned out too thick. I added about an extra cup (which is now part of the recipe) and it was perfectly creamy. I’m sure your next shot will be great
February 22nd, 2010 at 12:22
@Grace: I agree, the rice pudding is not humdrum at all. And glad we can make each other laugh with our writing… still giggling about your Sheetz
February 22nd, 2010 at 12:23
@Christine: The berries gave it a nice tart and freshness to the creamy dessert. Thanks
February 22nd, 2010 at 12:24
@Trissa: My lola never made rice pudding but I do remember some kind of a rice drink which was really yummy too! Thanks Trissa
February 22nd, 2010 at 12:25
@Mimi: Awwww thanks Mimi!
February 22nd, 2010 at 12:27
@Malou: Lol
All I did was throw in a vanilla bean and some berries to jazz it up! You’d do the same if you realized you had a surplus of these ingredients and didn’t want to waste any of it 
February 22nd, 2010 at 12:46
@Pierre: Merci beaucoup pour ta commentaire! Bonne journée
February 22nd, 2010 at 12:48
@Tasty Trix: I agree! Once you use vanilla bean, it’s so hard to go back to using extract. I love the smell and richness of the flavor. I almost wince when I have to throw out the vanilla pod after I’m done using it. It’s SO good!
February 22nd, 2010 at 12:49
@Jen: I’ve never either but I somehow had a surplus of them in our pantry so I figured, why not? It makes all the difference to create this very lush rice pudding. Thanks Jen!
February 24th, 2010 at 09:56
@Evan: So you’re a carnivore and lactose intolerant while your fiancee is a vegetarian? You’d make it tough for me to cook for you two! lol
Yes, I’ve been to From Rice to Riches and I love it! haven’t been there in a while though so thanks for reminding me!
——
haha, well, I CAN eat cheese, just not ricotta or heavy creams. I still do it though. It just started 2 years ago
Next time im in nyc ill be going there and eating it anyway!
February 24th, 2010 at 13:07
@Evan: Boooo to developing intolerances that you didn’t have growing up. Hopefully I don’t get it because I LOVE creamy desserts!