| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 cup Arborio rice, rinsed
- 1/2 cup white sugar
- 2 1/2 cups almond milk
- 2 1/2 cups rice milk
- 1 cinnamon stick
- 1/4 teaspoon freshly ground nutmeg
- 1 vanilla bean
- 1/4 cup turbinado sugar (recommended: Sugar in the Raw)
Instructions
- In a large saucepan, combine the rice, white sugar, almond milk, rice milk, cinnamon stick and nutmeg. Split the vanilla bean, scrape the seeds from the pod and add both to the milk mixture. Put the saucepan over low heat and simmer the rice until it turns very soft and achieves a thick, pudding-like consistency, about 30 to 40 minutes. Be careful not to bring the rice to a full boil. Remove the cinnamon stick and vanilla bean pod. Divide the mixture between 8 (7-ounce) ramekins and chill until cool.
- Sprinkle some of the turbinado sugar over the top of each ramekin. Using a blowtorch, caramelize the pudding tops until they are golden brown. If you do not have a blowtorch, arrange the ramekins on a sheet pan and put under a broiler until the sugar has caramelized, about 1 to 2 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 213 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 83 mg |
Reviews
The flavor was really good! I thought I had cinnamon sticks and vanilla beans in my pantry, but didn’t. I subbed by adding cinnamon (ground) and vanilla bean paste. So for flavor, 9.5/10. For texture 5/10. Because it is vegan, it is missing the creaminess and custard of a eggs and whole milk. Healthier, I am sure, though. So I would absolutely make this for company who is healthy. I would not make it for those who like to indulge.
I followed the directions exactly and thought it was good but expected more, having watched the episode months earlier. I later watched the video and saw that Brian did not rinse the rice (he even explained that the starch would help thicken the pudding and he cooked the pudding on medium, not low, which explains why mine took longer to cook. Yummy!
Fantastic. I had to cook it a little longer than the recipe said but this rice pudding was the best I have ever made.Thanks Brian!!
I saw this show yesterday and jumped in the car to go find the ingredients. It was better than I thought it would be and I thought it would be heaven. Where has this show been? I didn’t even know Brian had a show until a couple of weeks ago. On DirecTV (in Arizona it is on Sunday at FOUR in the morning. If it has always occupied that time slot it’s no wonder Brian gave up the ship. How could anyone have an audience at that untimely hour?!? Luckily (or unluckily I couldn’t sleep and channel surfed — VOILA — There he was! He’s set on my DVR from now on. So much fun!!
Just made the rice pudding for Mexican dinner @ a friends. I licked the bowl and it tasted fantastic. Super Easy to make….even makes the house smell yummy! Kids got see what a vanilla bean looks like!
OMG LLLLLOOOOVVVEEE
I made this for Easter dessert, and usaed the precise methodology of preparation, with one big change – instead of rice milk, I used coconut milk, with some almond extract and natural coconut extract subbing for the sweet spices. Worked perfectly! Also, instead of brulee-ing it, I just toasted a lot of coconut in the oven, and scattered it over the finished ramekins. So good. Kinda neat to have a bona fide vegan/lactose free/egg free dessert in the repertoire now, just in case! Art Smith could have *really* used Brian’s help at last season’s “Top Chef: Masters” competition. ;-D
You goto try the Horchata Rice Pudding. very good!!!!!
I followed the recipe exactly. The only thing I needed to do was cook it longer.
This recipe ROCKS!!!!
A MUST TRY!!!
This recipe ROCKS!!!!
A MUST TRY!!!
I was eager to try this recipe because I thought it sounded delicious. Well, I have to say it was disappointing. The taste was simply okay, and given the cost of the ingredients I had hoped for more than it delivered. Back to my standard rice pudding recipe, which my husband said was much better.