Vanilla Bean Rice Pudding with Berry Sauce
Vanilla Bean Rice Pudding
Creamy vanilla bean rice pudding served warm or chilled with a bright berry sauce.
Vanilla bean rice pudding is the kind of dessert that depends on patience more than technique. Short-grain rice releases starch slowly as it simmers, giving the pudding a creamy body without needing eggs or heavy cream.
A split vanilla bean perfumes the milk from the start, while a little sugar and salt keep the flavor balanced. Stirring often matters here: it keeps the rice from catching on the bottom and helps the grains cook evenly.
The berry sauce is intentionally quick and slightly loose, so it can spoon over the pudding and settle into the top. A mix of raspberries, blueberries, and strawberries gives enough tartness to cut through the richness.
Serve the pudding warm for a softer, cozy dessert, or chill it until thick and spoonable. If serving cold, loosen it with a splash of milk before topping it with the warm berry sauce.
Nutrition (per serving)
Directions
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1
Combine the milk, water, rice, sugar, vanilla bean seeds, vanilla pod, and salt in a heavy saucepan.
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2
Bring the mixture to a gentle simmer over medium heat, stirring often so the rice does not stick to the bottom.
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3
Reduce the heat to low and cook for 30 to 35 minutes, stirring every few minutes, until the rice is tender and the pudding looks creamy but still slightly loose.
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4
Remove and discard the vanilla pod, then stir in the butter until melted. Let the pudding stand for 5 minutes so it thickens slightly.
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5
While the rice cooks, combine the berries, lemon juice, and honey in a small saucepan over medium heat.
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6
Simmer the berries for 6 to 8 minutes, stirring occasionally, until they release their juices and soften.
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7
Stir the cornstarch with the cold water in a small bowl, then add the slurry to the berry sauce and simmer for 1 minute until glossy and lightly thickened.
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8
Spoon the rice pudding into bowls and top each serving with warm berry sauce.
Ingredients
- Whole Milk:4 cups
- Water:1 cup
- Arborio Rice:3/4 cup
- Granulated Sugar:1/3 cup
- Vanilla Bean, split and seeds scraped:1 bean
- Fine Sea Salt:1/4 teaspoon
- Unsalted Butter:1 tablespoon
- Frozen Mixed Berries:2 cups
- Lemon Juice:1 tablespoon
- Honey:2 tablespoons
- Cornstarch:1 teaspoon
- Cold Water for slurry:1 tablespoon
Tips & Notes
- Use a heavy saucepan to reduce scorching, especially once the pudding begins to thicken.
- The pudding should look a little loose when it leaves the heat because it thickens as it rests.
- For chilled servings, press plastic wrap directly onto the surface and refrigerate, then loosen with milk before serving.
- If using fresh berries, add 1 to 2 tablespoons of water to help the sauce start simmering.
