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.


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
  1. 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.
  2. 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.

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