Main content

Vanilla Rice Pudding with macerated berries


  • 7 oz jasmine rice

  • 4 teaspoons granulated Sugar

  • 0.5 quart heavy Cream

  • 5 oz egg yolks

  • 0.5 quart Milk

  • 2 Vanilla Beans

  • 0.5 cup raspberry cut in half

  • 0.5 cup blackberry cut in half


  • 1.

    In a sauce pot bring the milk, cream, and two pounds of sugar to a scald.

  • 2.

    Add the rice and stir.

  • 3.

    Split the vanilla beans length wise and add to the pot.

  • 4.

    Bring to a boil and reduce to a simmer stirring frequently.

  • 5.

    When the rice is 95% cooked, whisk the egg yolks in one at a time and be sure not to scramble.

  • 6.

    When the yolks are incorporated remove from the stove, transfer to a plastic shallow container and cover the surface of the rice with plastic wrap. This will prevent a dry skin forming.

  • 7.

    In a separate bowl combine the raspberries, blackberries and sugar.

  • 8.

    Allow to sit at room tempeture for one half hour to soften and extract the juices.

  • 9.

    Place a generous portion of the rice pudding in the center of a plate.

  • 10.

    Stack the macerated berries in the center.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings