Vanilla Bean Rice Pudding With Roasted Berries – a delicious recipe with milk, Arborio rice, vanilla bean, sugar, lemon zest, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the milk and rice in a medium saucepan over medium-high heat. Scrape the vanilla bean seeds into the milk and add the whole bean. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 25 to 30 minutes, stirring often, until the rice is tender and the mixture is creamy. Stir in 1/2 cup of sugar, the lemon zest, vanilla extract, and salt and discard the vanilla bean. Cover with plastic wrap and chill in the refrigerator for about 4 hours, until cold.
2
Preheat the oven to 375u00b0F. Toss the strawberries and blueberries with the remaining 1/4 cup of sugar and arrange on a small rimmed baking sheet. Roast for 10 to 15 minutes, until the berries are soft and tender. To serve, transfer the rice pudding to bowls and spoon the roasted berries over the top.
550
kcal
Calories
9
g
Fat
89
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 cups whole milk, 2/3 cup Arborio rice, 1 vanilla bean, split lengthwise, 3/4 cup sugar, and more.
Yes, Vanilla Bean Rice Pudding With Roasted Berries 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.
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