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Vanilla Raspberry Rice Pudding

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Vanilla Raspberry Rice Pudding – Risotto-style rice pudding with vanilla bean caramel sauce and studded with fresh raspberries.

vanilla raspberry rice pudding recipe

Sometimes, you want a fancy dessert. Sometimes, you want something comforting and homey. This rice pudding recipe is both things rolled into one. A comforting and homey rice pudding fancied up with a lemon-vanilla caramel sauce. The dessert looks very complicated, but it was really easy to make and the rice pudding and caramel can both be made a few days before you are going to serve it. This dessert would be perfect for a shower or after brunch. Even though it seems like it would be rich and heavy, the raspberries and the lemon in the caramel make it very light tasting and fresh.

I usually make a baked version of rice pudding, but this stovetop version is just so creamy. It uses Arborio rice, which is the rice that you use for risotto, it becomes creamy without using actual cream. If you do not have raspberries in season or for whatever reason, blueberries would be a perfect substitute. Lemon and blueberries are made for each other. Another thought would substitute the lemon juice in the caramel for fresh orange juice. I bet that would be amazing also.

Vanilla Raspberry Rice Pudding Ingredients //

For the rice pudding:

1/2 cup Arborio rice
2 cups milk
1/2 vanilla bean
6 Tablespoons sugar
1/2 pint raspberries

For the caramel:

3/4 cup sugar
1/2 cup light corn syrup
1/2 vanilla bean
3/4 cup fresh lemon juice

vanilla raspberry rice pudding recipe

How to Make // The Steps

Step 1: I make the caramel first. Put the sugar, corn syrup, and vanilla bean (scrape it before you put it in the pan) in a heavy saucepan.

vanilla raspberry rice pudding recipe

Step 2: Bring the mixture to a boil, and cook until it becomes a golden, amber color.

vanilla raspberry rice pudding recipe

Step 3: Carefully, stir the lemon juice in with a wooden spoon. Put the caramel in a container and let cool.

vanilla raspberry rice pudding recipe

Step 4: Combine the rice with the milk and vanilla bean.

vanilla raspberry rice pudding recipe

Step 5: Bring the rice to a simmer and cook until tender, 20 to 25 minutes.

vanilla raspberry rice pudding recipe

Step 6: Turn off the heat and stir in the sugar.

vanilla raspberry rice pudding recipe

Step 7: Layer the pudding into a glass and top with raspberries. Spoon the caramel over top. These can be made up to 8 hours before you are going to serve them.

vanilla raspberry rice pudding recipe

This recipe comes from GaleGand’s book Chocolate and Vanilla.

vanilla raspberry rice pudding recipe

Storage Information //

The rice pudding and the caramel sauce can be stored in the fridge for up to 4 days. I would not recommend eating it after the 4 day period.

What Toppings can you use //

Rice pudding is very versatile and there are a lot of toppings that compliment it well. I personally enjoy topping my rice pudding with fresh berries like Raspberries, Blueberries or Strawberries. But you could also become creative and add toppings like Cereals, different types of nuts like Almonds, Hazelnuts or even marshmallows.

What Rice can be used to make this pudding //

When making rice pudding it is recommended to use the same kind of rice that you would use to make risotto. If you are unable to get Arborio Rice you can try using Carnaroli Rice or any other short grain rice that would be suitable to make a Risotto.

vanilla raspberry rice pudding recipe

Vanilla and Raspberry Rice Pudding Parfaits

bakedbree
Vanilla and Raspberry Rice Pudding Parfaits - a simple rice pudding with a light caramel sauce and fresh raspberries.
5 from 1 vote

Ingredients
  

for the rice pudding:

  • 1/2 cup Arborio rice
  • 2 cups milk
  • 1/2 vanilla bean
  • 6 Tablespoons sugar
  • 1/2 pint raspberries

For the caramel:

  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 vanilla bean
  • 3/4 cup fresh lemon juice

Instructions
 

  • I make the caramel first. Put the sugar, corn syrup, and vanilla bean (scrape it before you put it in the pan) in a heavy saucepan.
  • Bring the mixture to a boil, and cook until it becomes a golden, amber color.
  • Carefully, stir the lemon juice in with a wooden spoon. Put the caramel in a container and let cool.
  • Combine the rice with the milk and vanilla bean.
  • Bring the rice to a simmer and cook until tender, 20 to 25 minutes.
  • Turn off the heat and stir in the sugar.
  • Layer the pudding into a glass and top with raspberries. Spoon the caramel over top. These can be made up to 8 hours before you are going to serve them.
Tried this recipe?Let us know how it was!
Recipe Rating




Sandra Beeman

Saturday 28th of January 2017

This is such a coincidence for me finding this recipe today. I am preparing to make Rice Pudding today and an thrilled to find a way to make it a bit more special I found that way with your Vanilla Raspberry Rice Pudding Recipe! Thanks much!

bakedbree

Sunday 29th of January 2017

I am so glad that you found it!

Carmina

Friday 4th of March 2011

My husband loves rice pudding and I've been searching every where for a good recipe. One question, I'm not sure that I will be able to find vanilla bean, is there something else I could use in it's place?

bakedbree

Wednesday 9th of March 2011

just use extract.

Amy K

Saturday 26th of February 2011

My mom used to make "creamed rice" which we would eat hot with our dinner. I only found out many, many years later it's called rice pudding. My sister in law is an excellent cook but this is the one dish my brother insists that my mom still makes best. I could hardly believe that she only used rice, milk, sugar and a lot of stirring to make it taste so good.

I loved your version on the dish and it brought back such great memories.

bakedbree

Sunday 27th of February 2011

There are just some things that moms do make better than anyone else. I am glad that it brought back memories for you.

Andrea Eickelmann

Saturday 26th of February 2011

This looks delicious, now I know what the mangos on my counter are going to do. I love raspberries but Thailand doesn't really have them, well not affordable ones, and now its mango season! I wonder if I can get this rice though. How thick does it get with out a thickening agent? Usually I use cornstarch or reduce by 50%.

bakedbree

Saturday 26th of February 2011

The rice is a short grain rice, and that is what makes it thick. I gets really thick without a thickening agent. Especially after it sets up. Mangos would be delicious here.

Ann

Friday 25th of February 2011

This sounds so great! Do you one could make the rice pudding with rice milk and have the same creamy results? My daughter is allergic to dairy, and I've never tried rice pudding with a dairy alternative. What are your thoughts?

bakedbree

Friday 25th of February 2011

The rice lends itself to creaminess, so I think that it would be rich and creamy. Using an almond milk would be delicious. If you try it, let me know how it turns out.