We do this at Tru but spoon the rice pudding over a thin layer of caramelized cinnamon creme brulee that’s spread in the bottom of a shallow bowl.
| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup arborio rice
- 3 cups milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1/2 vanilla bean, split
- 3/4 teaspoon almond extract
- 1/2 pint raspberries
Instructions
- In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.
- Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 319 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 6 g |
| Cholesterol | 67 mg |
| Sodium | 68 mg |
Reviews
Can this be made in a Slow-Cooker?
Absolutely one of the best rice pudding recipes. The directions were simple and the technique was simple to substitute alternative milks(Coconut milk and cream). I have made at least three to four rice puddings from other chefs cookbooks, a lot more ingredients and techniques; not one measures to this recipe! I prefer a little wetter or less congealed pudding, shorter cooking time-perfect pudding.
I make this every week for my grandkids, they love it. After forcing my grandson to try it about six years ago, he has a sensory problem and wouldn’t try any new foods. I put some on his lips and he was in love. I also have been the rice pudding queen at all family and friends functions. I make it all the time, it is the best. I also make it in an Instant Pot and it comes out great. THE BEST EVER!!
In theory, sounds good, but – was a goopy mess. Flavor was OK – nothing special. Was too much bother for the results. Will keep trying to find a better recipe
Very easy and warm, comforting dessert. My 4-yr old daughter even loved it (with a sprinkle of cinnamon on top). However, I found it too rich and think it would have been just as delicious with less of the heavy cream.
I used the proportions in this recipe to make the coconut rice pudding I was craving – and it was great! I was wary of the 4 cups liquid : 1/2 cup rice ratio, but it worked perfectly. For my liquid I used a can of coconut milk + enough non-dairy milk to make a cup, and topped with toasted coconut. This recipe saved me the step of having to cook up a batch of rice to satisfy my rice pudding craving. Will make this again for sure, next time the way it’s written ;-
This is such a great recipe! It was quick and simple ~ I already had all the ingredients. Although I did leave out the almond extract. I did stir it at the end and it thickened up nicely. My daughter was waiting in the wings to try it before bed so we tried some right away Delicious! We cant wait until tomorrow to try it cold with fruit. Can we eat it as a breakfast food??? Maybe just once….or twice 🙂
ridiculously easy, and very very good didnt have vanilla so i didnt put any in but it was still yummy, in fact you might want to make a double recipe since you will want to eat most of it out of the pot 🙂
This recipe is easy to make and tastes absolutely delicious…I will definately keep this one in my recipe box!
I combined three batches in advance of a party and served it cold. Everyone loved it. I used organic skim milk and regular heavy cream. I had no vanilla bean. I only used as much almond extract as mentioned for a single batch, the whole thing together still had plenty of almond flavor. I would probably dial that down next time.