Raspberry Rice Pudding

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  • Level: Easy
  • Yield: 10 servings
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For Rice:

3 1/2 ounces Arborio rice

7 ounces milk

7 ounces water

80 raspberries

For Custard:

14 ounces heavy cream

1/4 cups half and half

1/4 vanilla bean, split

6 yolks

2.5 ounces sugar


  1. Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes.
  2. In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill