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!

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