Description
A creamy, aromatic rice pudding infused with real vanilla bean and topped with fresh mixed berries. This comforting dessert is perfect for any occasion and can be served warm or chilled.
Ingredients
Scale
For the Crust:
- For the Rice Pudding:
- 1 cup Arborio rice
- 4 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- For the Berry Topping:
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- For Garnish:
- Fresh mint leaves
- Additional berries
Instructions
1. Prepare the Crust:
- 1. In a medium saucepan, combine the Arborio rice, milk, heavy cream, vanilla bean seeds, and the scraped vanilla bean pod.
- 2. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- 3. Reduce the heat to low and continue to cook, stirring occasionally, for about 25-30 minutes or until the rice is tender and the mixture has thickened.
- 4. Remove the vanilla bean pod and discard. Stir in the sugar, salt, and vanilla extract. Cook for an additional 5 minutes.
- 5. While the pudding cooks, prepare the berry topping by combining the mixed berries, honey, lemon zest, and lemon juice in a small bowl. Gently toss to coat and let sit for 10 minutes.
- 6. Remove the rice pudding from heat and let it cool slightly. Serve warm or chilled, topped with the berry mixture and garnished with fresh mint leaves and additional berries.
Notes
For a dairy-free version, substitute the milk and cream with coconut milk. The pudding will thicken further as it cools. Store leftovers in an airtight container in the refrigerator for up to 3 days.