Ultra-Creamy Vanilla Rice Pudding by @chiara_serpaggi

Name: Ultra-Creamy Vanilla Rice Pudding
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Ingredients: 140 g Round Rice well drained, for the rice base; 940 ml + 140 Whole Milk for the rice base, for the custard; 80 g + 30 Brown Sugar for the rice base, for the custard; 3 g Fleur De Sel for the rice base; 5 Vanilla Bean for the rice base, scraped, for the custard, for the whipped cream; 40 g Egg Yolks for the custard; 100 ml Heavy Cream 33% fat, for the whipped cream; 10 g Icing Sugar for the whipped cream; 20 g Mascarpone for the whipped cream

1h5

6 servings

🍚

140 g

Round rice

🥛

940 ml + 140

Whole milk

🍬

80 g + 30

Brown sugar

🧂

3 g

Fleur de sel

🍦

5

Vanilla bean

🥚

40 g

Egg yolks

🥛

100 ml

Heavy cream

🍬

10 g

Icing sugar

🧀

20 g

Mascarpone

Rinse
- round rice
Rinse and drain the round rice thoroughly.
Split
- vanilla bean
Split 1 vanilla bean and scrape out its seeds.
Combine
- round rice
- whole milk
- brown sugar
Combine the round rice, 800 ml whole milk, brown sugar, fleur de sel, and the scraped vanilla bean in the high-sided sauté pan.
Cook
- round rice
Cook over low heat for about 30 minutes and stir regularly to prevent the rice from sticking.
Step
- round rice
Remove the rice pudding when the grains are tender but retain slight resistance.
Transfer
- round rice
Transfer the cooked rice pudding to a mixing bowl and refrigerate until cold.
Split
- vanilla bean
Split 1 vanilla bean and scrape out its seeds for the custard.
Whisk
- egg yolk
- brown sugar
Whisk the egg yolk with 30 g brown sugar until smooth.
Heat
- whole milk
- vanilla bean
Heat 140 ml whole milk with the scraped vanilla bean until steaming.
Whisk
- whole milk
- egg yolk
- brown sugar
Whisk the hot vanilla milk gradually into the egg yolk mixture.
Cook
- egg yolk
- whole milk
Cook the custard gently while stirring until it coats the spatula, without boiling.
Transfer
- egg yolk
- whole milk
Transfer the custard to a mixing bowl and refrigerate until completely cold.
Split
- vanilla bean
Split the remaining vanilla bean and scrape out its seeds.
Whip
- heavy cream
- icing sugar
- mascarpone
Whip the heavy cream, icing sugar, mascarpone, and vanilla seeds in a chilled bowl to soft bird-beak peaks.
Mix
- round rice
- egg yolk
Mix the cold rice pudding with the cold custard using the stand mixer paddle attachment.
Fold
- heavy cream
- mascarpone
- Round rice
Fold the vanilla whipped cream gently into the rice mixture until evenly combined.
Divide
Divide the pudding among 6 serving bowls and serve chilled.

Ultra-Creamy Vanilla Rice Pudding by @chiara_serpaggi

1h5

6 servings

🍚

140 g

Round rice

🥛

940 ml + 140

Whole milk

🍬

80 g + 30

Brown sugar

🧂

3 g

Fleur de sel

🍦

5

Vanilla bean

🥚

40 g

Egg yolks

🥛

100 ml

Heavy cream

🍬

10 g

Icing sugar

🧀

20 g

Mascarpone

Preparation Steps

Step 1/17
Rinse and drain the round rice thoroughly.
🍚round rice
fine strainer
Step 2/17
Split 1 vanilla bean and scrape out its seeds.
🍦vanilla bean
🔪paring knife
Step 3/17
Combine the round rice, 800 ml whole milk, brown sugar, fleur de sel, and the scraped vanilla bean in the high-sided sauté pan.
🍚round rice
🥛whole milk
🍬brown sugar
🧂fleur de sel
🍦vanilla bean
🍳high-sided sauté pan
Step 4/17
Cook over low heat for about 30 minutes and stir regularly to prevent the rice from sticking.
🍚round rice
🍳high-sided sauté pan
🥄rubber spatula
Step 5/17
Remove the rice pudding when the grains are tender but retain slight resistance.
🍚round rice
🍳high-sided sauté pan
🥄rubber spatula
🥣mixing bowl
Step 6/17
Transfer the cooked rice pudding to a mixing bowl and refrigerate until cold.
🍚round rice
🥣mixing bowl
🥄rubber spatula
Step 7/17
Split 1 vanilla bean and scrape out its seeds for the custard.
🍦vanilla bean
🔪paring knife
Step 8/17
Whisk the egg yolk with 30 g brown sugar until smooth.
🥚egg yolk
🍬brown sugar
🥣mixing bowl
🥄whisk
Step 9/17
Heat 140 ml whole milk with the scraped vanilla bean until steaming.
🥛whole milk
🍦vanilla bean
🍳high-sided sauté pan
🥄rubber spatula
Step 10/17
Whisk the hot vanilla milk gradually into the egg yolk mixture.
🥛whole milk
🥚egg yolk
🍬brown sugar
🥣mixing bowl
🥄whisk
Step 11/17
Cook the custard gently while stirring until it coats the spatula, without boiling.
🥚egg yolk
🥛whole milk
🍳high-sided sauté pan
🥄rubber spatula
Step 12/17
Transfer the custard to a mixing bowl and refrigerate until completely cold.
🥚egg yolk
🥛whole milk
🥣mixing bowl
🥄rubber spatula
Step 13/17
Split the remaining vanilla bean and scrape out its seeds.
🍦vanilla bean
🔪paring knife
Step 14/17
Whip the heavy cream, icing sugar, mascarpone, and vanilla seeds in a chilled bowl to soft bird-beak peaks.
🥛heavy cream
🍬icing sugar
🧀mascarpone
🍦vanilla bean
🥣mixing bowl
Step 15/17
Mix the cold rice pudding with the cold custard using the stand mixer paddle attachment.
🍚round rice
🥚egg yolk
🥣mixing bowl
Step 16/17
Fold the vanilla whipped cream gently into the rice mixture until evenly combined.
🥛heavy cream
🧀mascarpone
🥣mixing bowl
🥄rubber spatula
Step 17/17
Divide the pudding among 6 serving bowls and serve chilled.
🥣mixing bowl
🥄rubber spatula

Composition

Ingredients

Types

Grains, Dairy, Sweeteners, Seasonings, Flavorings, Eggs

Ingredients

Round rice, Whole milk, Brown sugar, Fleur de sel, Vanilla bean, Egg yolks, Heavy cream, Icing sugar, Mascarpone

Notes

Round rice (well drained, for the rice base), Whole milk (for the rice base, for the custard), Brown sugar (for the rice base, for the custard), Fleur de sel (for the rice base), Vanilla bean (for the rice base, scraped, for the custard, for the whipped cream), Egg yolks (for the custard), Heavy cream (33% fat, for the whipped cream), Icing sugar (for the whipped cream), Mascarpone (for the whipped cream)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

435 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 57g, Sugars: 32g, Fat: 18g, Saturated fat: 11g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 220mg, Phosphorus: 230mg, Potassium: 300mg, Sodium: 190mg

Vitamins

Vitamin A: 210µg, Vitamin B12: 0.9µg, Vitamin D: 1.6µg, Riboflavin: 0.35mg

Preparation

Time Information

Preparation

30 minutes

Cooking

35 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

high-sided sauté pan, whisk, rubber spatula, mixing bowl, fine strainer, paring knife

Appliances

Stand mixer, Refrigerator

Type

Type Of Dish

Dessert

Occasions

Dessert, Afternoon tea, Celebration, Holiday

Origin

Source

Platform

instagram

Original Creator

@chiara_serpaggi

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Light, Airy

Flavors

Vanilla, Milky, Caramelized, Sweet, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because it contains egg and dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C,Stir before serving), freezer : 30 days (Freeze in an airtight container,Thaw overnight in the refrigerator,Texture may become less creamy after thawing)

140 g

Round rice

940 ml + 140

Whole milk

80 g + 30

Brown sugar

3 g

Fleur de sel

5

Vanilla bean

40 g

Egg yolks

100 ml

Heavy cream

10 g

Icing sugar

20 g

Mascarpone

140 g

Round rice

940 ml + 140

Whole milk

80 g + 30

Brown sugar

3 g

Fleur de sel

5

Vanilla bean

40 g

Egg yolks

100 ml

Heavy cream

10 g

Icing sugar

20 g

Mascarpone

Preparation Steps

Step 1/17

Step 2/17

Step 3/17

Step 4/17

Step 5/17

Step 6/17

Step 7/17

Step 8/17

Step 9/17

Step 10/17

Step 11/17

Step 12/17

Step 13/17

Step 14/17

Step 15/17

Step 16/17

Step 17/17

Composition

Preparation

Type

Origin

Various