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Rice Pudding


  • 100 g short grain Rice

  • 1 L whole Milk

  • 60 g brown sugar

  • 1 Vanilla Bean split

  • 125 ml whipping cream (optional)


  • 1.

    Put the rice, milk, sugar, and vanilla in an uncovered saucepan over medium-low heat, and cook, stirring occasionally to prevent sticking, until the rice has absorbed almost all the milk, about 50 minutes.

  • 2.

    It should be runny thick, like tapioca.

  • 3.

    Remove from the heat and pluck out the vanilla bean. (You can rinse the vanilla pod and use it again or store in sugar to make vanilla sugar.)

  • 4.

    Lay a piece of plastic wrap onto the surface to prevent a skin from forming, and cool to warm room-temperature.

  • 5.

    Whip the cream to peaks and fold as much into the rice mixture as you like.

  • 6.

    Pour into a serving bowl, wrap, and chill thoroughly.

  • 7.

    Serve with fresh raspberries and raspberry coulis.*

  • 8.

    Or, in winter, simply sprinkle with cinnamon or nutmeg.


*To make raspberry coulis, puree fresh raspberries in the blender, adding sugar to suit your taste. Strain to get the seeds out.

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