Dutch Rice Pudding Recipe

Name: Dutch Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups whole milk; 1 vanilla bean; 1 thick slice lemon rind; 1 cinnamon stick; 1/8 teaspoon salt; 2 eggs, separated; 1/3 cup plus 2 tablespoons sugar-divided; 1 cup rice; 1/2 cup whipping cream; 1/4 teaspoon almond extract; 1 almond

Servings: persons

4 cups whole milk
1 vanilla bean
1 thick slice lemon rind
1 cinnamon stick
1/8 teaspoon salt
2 eggs, separated
1/3 cup plus 2 tablespoons sugar-divided
1 cup rice
1/2 cup whipping cream
1/4 teaspoon almond extract
1 almond

1
Put the milk in a large pan on a low heat.
2
Make a slit in the vanilla bean and scrape out the seeds.
3
Place the vanilla seeds, lemon rind, cinnamon stick into the milk.
4
When milk is almost boiling, add in the rice and 1/3 cup sugar.
5
Cook for about an hour, stirring ocassionally.
6
Let pudding cool until almost cold.
7
Meanwhile, in a chilled bowl beat the cream to soft peaks. Add sugar, and fold into cooled pudding.
8
Before serving, stir in the almond.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups whole milk, 1 vanilla bean, 1 thick slice lemon rind, 1 cinnamon stick, and more.

Yes, Dutch Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dutch Rice Pudding

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