Rich, creamy rice pudding with a strong vanilla flavour, made with Dutch dessert rice (such as Lassie or Bosco), cream and a whole vanilla pod, finished at the end with cold butter for a glossy, velvety texture. A more luxurious, creamier version of the classic dessert, with a touch of lemon zest that makes the vanilla taste fresher and clearer. The amounts and times have been worked out for dessert rice and also work with risotto rice or pudding rice.
Luxury vanilla rice pudding
Luxury vanilla rice pudding
Method
01
Make the vanilla base
Split the vanilla pod lengthways and scrape out the seeds. Add the seeds and the pod to a heavy-based pan with the milk, 200 ml cream, the sugar and the salt. If using, add the strip of lemon zest. Don't switch the pan on yet if you still need to weigh the rice: that way everything is ready.
02
Infuse
Warm the mixture over a medium heat, stirring now and then, and watch it: as soon as small bubbles appear at the edge it is warm enough (about 80 °C). Don't let it boil, because milk boils over in seconds. Turn the heat off, put a lid on the pan and let the vanilla infuse for 10 minutes.
03
Add the rice
Turn the heat back on, low, and let the mixture warm up until small bubbles appear again. Add the rice all at once and stir it in well. Set the heat so that only an occasional bubble rises; boiling harder makes the pudding catch.
04
Cook gently
Cook dessert rice for 15 to 20 minutes (risotto rice or pudding rice for 25 to 30 minutes), without a lid. Stir across the bottom every 1 to 2 minutes, more often towards the end. Taste a grain after the shortest time: it should be tender, with at most a very slight bite in the centre. If the rice is still hard but the pudding is already thick, add a splash of milk and keep cooking.
05
Off the heat
Take the pan off the heat as soon as the rice is tender. The pudding should still look loose at that point, like thin custard: it thickens a lot more as it rests and cools. Remove the vanilla pod and lemon zest.
06
The secret to the creaminess
Stir the cold butter through the hot rice pudding, together with the vanilla paste or vanilla extract. Stir vigorously for 30 to 60 seconds for a much smoother, glossier texture.
07
Finish
Leave to stand for 5 minutes, then stir in the remaining 50 ml cream a little at a time until you reach the consistency you want.
08
Extra decadent (optional)
For an extra decadent version, stir 1 tablespoon of mascarpone through it.
09
Storing
Cool any leftovers within 1 hour, cover and refrigerate. Keep for no more than 2 days and reheat once, until piping hot, stirring in a splash of milk, as the pudding firms up.
Tips & notes
Dutch dessert rice (such as Lassie or Bosco) is the easiest choice: the grain turns soft in 15 to 20 minutes and absorbs a lot of liquid. Risotto rice (Arborio or Carnaroli) or pudding rice also works, but needs 25 to 30 minutes; risotto rice keeps a little more bite, pudding rice turns softer and more milky. For the most vanilla flavour, use three layers: a vanilla pod for a deep, natural flavour, vanilla paste for volume and seeds, and a little vanilla extract for extra aroma. Add the paste and extract right at the end, as long cooking loses the delicate aromas. Serve the rice pudding lukewarm, not piping hot. If it is too thick, stir in a splash of milk or cream. If it is too thin, let it simmer gently for 3 to 5 minutes, stirring all the time. If it has caught on the bottom, do not scrape it but carefully spoon the pudding into a clean pan and leave the burnt part behind. Rinse the used vanilla pod, let it dry and keep it in sugar to make vanilla sugar.
Chef's tip
Make the rice pudding slightly thinner than you think it needs to be: it thickens a lot further as it cools. If it already has the thickness of ordinary rice pudding in the pan, it will quickly become too stiff later on. The ideal final texture is a warm, thick vanilla custard with soft rice grains, not something a spoon can stand up in. Never boil it hard and stay nearby: stirring and a low heat are the whole secret.
Variations
- Caramel: top with a thin layer of lightly caramelised brown sugar, a few drops of vanilla and a pinch of fleur de sel.
- Almonds: serve with toasted almonds for extra bite.
- Subtle lemon: use the strip of lemon zest in the milk, you won't taste lemon but the vanilla comes through fresher and clearer.
Contains:
Milk
