This Vanilla Bean Rice Pudding is a silky, creamy, slightly sweetened rice custard full of aromatic vanilla bean and slightly spiced with cinnamon.

I know, I know. This is not warm, winter comfort food; It isn’t snuggle in front of the fire food; and it definitely isn’t Holiday food. But it is the BEST Rice Pudding that I have ever had.

I refused to try rice pudding for years. Years! Because I was convinced that rice was completely unacceptable and unwanted in a dessert.

Here are the ingredients to my lovely Reynaldo's Rice Pudding, listed in the order they appear on the container. Dear Chowhounders, help me make this at home!!!

Whole Milk
Rice
Sugar
Sweetened Condensed Milk
Cinnamon Extract
Imitation Vanilla Flavor (Gasp--but I would happily use imitation vanilla if it could make this pudding taste like Reynaldos. I really would. That's how much I love it.)
Some weird preservatives we could leave out
Cinnamon
Salt
NO EGGS

Smooth, creamy, with the delicate rice texture playing on the tongue. Scents of cinnamon, a hint of vanilla, and a slight crunch from the crushed toffee lacing the top.  I didn’t want  to stop eating the perfect bowl of rice pudding.  I couldn’t if I wanted to.

But what’s that peeking in the distance?  Butterscotch pudding?! The spoon now plunging in for a sample.  And another.  And another.  So full but am not going to stop eating because everything is too good. And all of this was after an epic meal of gastropub delight.

A little over a week ago we dropped in to The Lazy Ox Canteen as a treat to celebrate Diane’s birthday. We adore everything about The Lazy Ox. The relaxed, contemporary pub atmosphere, great beers and wine, and incredible food that is sophisticated without being pretentious.

This looks delightful! Wish I could it some right now! Instead, I'm laying in bed sick :/
Your blog is great–keep it up! It's one of my favorites!!!

This looks really good! I grew up with rice pudding. We call it "Milchreis" (milk rice) in Germany; and I love it! Thanks for sharing this. It inspired me to make this again. Thank you!!!

You are so welcome. Thank you for the buttermilk recipe. I really enjoy
your blog. I can't wait to try some of your recipes.

One great thing about France is you can drive around, stop in any number of small towns, from the Jura to Normandy, and check out regional specialties. People often come to Paris and ask about where they can get a good cassoulet, or bouillabaisse, and they look positively crestfallen when I tell them they really need to go to Gascony or Marseille, respectively, if they want to get the real deal. Some dishes are so specialized, though, that even the locals might not have heard of them, as was the case when we were trying to find Kig ha farz in Brittany, and no one I asked about it, even knew what it was.

People were looking at me like I was speaking in some crazy language, which the  Breton  language might sound like to someone (especially when spoken with an American accent), but when I finally found someone who did know what it was, she said that we had to go to another part of Brittany to get it.

Although I have a Kig ha farz recipe on my site, I did come across another one in a book of Breton recipes I picked up while there. I know people in Brittany have a sweet tooth, as evident by all the Kouign amanns in every bakery, and even at roadside stands, but their recipe called for 3/4 cup/150g of sugar, which seems a lot for a dumpling that gets paired with meat and vegetables. (My recipe has 1 tablespoon.)

This Vanilla Bean Rice Pudding is a silky, creamy, slightly sweetened rice custard full of aromatic vanilla bean and slightly spiced with cinnamon.

I know, I know. This is not warm, winter comfort food; It isn’t snuggle in front of the fire food; and it definitely isn’t Holiday food. But it is the BEST Rice Pudding that I have ever had.

I refused to try rice pudding for years. Years! Because I was convinced that rice was completely unacceptable and unwanted in a dessert.

Here are the ingredients to my lovely Reynaldo's Rice Pudding, listed in the order they appear on the container. Dear Chowhounders, help me make this at home!!!

Whole Milk
Rice
Sugar
Sweetened Condensed Milk
Cinnamon Extract
Imitation Vanilla Flavor (Gasp--but I would happily use imitation vanilla if it could make this pudding taste like Reynaldos. I really would. That's how much I love it.)
Some weird preservatives we could leave out
Cinnamon
Salt
NO EGGS

Smooth, creamy, with the delicate rice texture playing on the tongue. Scents of cinnamon, a hint of vanilla, and a slight crunch from the crushed toffee lacing the top.  I didn’t want  to stop eating the perfect bowl of rice pudding.  I couldn’t if I wanted to.

But what’s that peeking in the distance?  Butterscotch pudding?! The spoon now plunging in for a sample.  And another.  And another.  So full but am not going to stop eating because everything is too good. And all of this was after an epic meal of gastropub delight.

A little over a week ago we dropped in to The Lazy Ox Canteen as a treat to celebrate Diane’s birthday. We adore everything about The Lazy Ox. The relaxed, contemporary pub atmosphere, great beers and wine, and incredible food that is sophisticated without being pretentious.

This looks delightful! Wish I could it some right now! Instead, I'm laying in bed sick :/
Your blog is great–keep it up! It's one of my favorites!!!

This looks really good! I grew up with rice pudding. We call it "Milchreis" (milk rice) in Germany; and I love it! Thanks for sharing this. It inspired me to make this again. Thank you!!!

You are so welcome. Thank you for the buttermilk recipe. I really enjoy
your blog. I can't wait to try some of your recipes.

One great thing about France is you can drive around, stop in any number of small towns, from the Jura to Normandy, and check out regional specialties. People often come to Paris and ask about where they can get a good cassoulet, or bouillabaisse, and they look positively crestfallen when I tell them they really need to go to Gascony or Marseille, respectively, if they want to get the real deal. Some dishes are so specialized, though, that even the locals might not have heard of them, as was the case when we were trying to find Kig ha farz in Brittany, and no one I asked about it, even knew what it was.

People were looking at me like I was speaking in some crazy language, which the  Breton  language might sound like to someone (especially when spoken with an American accent), but when I finally found someone who did know what it was, she said that we had to go to another part of Brittany to get it.

Although I have a Kig ha farz recipe on my site, I did come across another one in a book of Breton recipes I picked up while there. I know people in Brittany have a sweet tooth, as evident by all the Kouign amanns in every bakery, and even at roadside stands, but their recipe called for 3/4 cup/150g of sugar, which seems a lot for a dumpling that gets paired with meat and vegetables. (My recipe has 1 tablespoon.)

Allow it to cool down in the fridge for a few hours. You can eat it warm but it will be a bit runnier. When ready to serve, sprinkle the top with cinnamon.  

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Worked perfectly! I also added the scraped out seeds from one vanilla bean which gave it a gorgeous vanilla taste. Arborio rice works best.

This Vanilla Bean Rice Pudding is a silky, creamy, slightly sweetened rice custard full of aromatic vanilla bean and slightly spiced with cinnamon.

I know, I know. This is not warm, winter comfort food; It isn’t snuggle in front of the fire food; and it definitely isn’t Holiday food. But it is the BEST Rice Pudding that I have ever had.

I refused to try rice pudding for years. Years! Because I was convinced that rice was completely unacceptable and unwanted in a dessert.

Here are the ingredients to my lovely Reynaldo's Rice Pudding, listed in the order they appear on the container. Dear Chowhounders, help me make this at home!!!

Whole Milk
Rice
Sugar
Sweetened Condensed Milk
Cinnamon Extract
Imitation Vanilla Flavor (Gasp--but I would happily use imitation vanilla if it could make this pudding taste like Reynaldos. I really would. That's how much I love it.)
Some weird preservatives we could leave out
Cinnamon
Salt
NO EGGS

Smooth, creamy, with the delicate rice texture playing on the tongue. Scents of cinnamon, a hint of vanilla, and a slight crunch from the crushed toffee lacing the top.  I didn’t want  to stop eating the perfect bowl of rice pudding.  I couldn’t if I wanted to.

But what’s that peeking in the distance?  Butterscotch pudding?! The spoon now plunging in for a sample.  And another.  And another.  So full but am not going to stop eating because everything is too good. And all of this was after an epic meal of gastropub delight.

A little over a week ago we dropped in to The Lazy Ox Canteen as a treat to celebrate Diane’s birthday. We adore everything about The Lazy Ox. The relaxed, contemporary pub atmosphere, great beers and wine, and incredible food that is sophisticated without being pretentious.

This looks delightful! Wish I could it some right now! Instead, I'm laying in bed sick :/
Your blog is great–keep it up! It's one of my favorites!!!

This looks really good! I grew up with rice pudding. We call it "Milchreis" (milk rice) in Germany; and I love it! Thanks for sharing this. It inspired me to make this again. Thank you!!!

You are so welcome. Thank you for the buttermilk recipe. I really enjoy
your blog. I can't wait to try some of your recipes.

This Vanilla Bean Rice Pudding is a silky, creamy, slightly sweetened rice custard full of aromatic vanilla bean and slightly spiced with cinnamon.

I know, I know. This is not warm, winter comfort food; It isn’t snuggle in front of the fire food; and it definitely isn’t Holiday food. But it is the BEST Rice Pudding that I have ever had.

I refused to try rice pudding for years. Years! Because I was convinced that rice was completely unacceptable and unwanted in a dessert.

Here are the ingredients to my lovely Reynaldo's Rice Pudding, listed in the order they appear on the container. Dear Chowhounders, help me make this at home!!!

Whole Milk
Rice
Sugar
Sweetened Condensed Milk
Cinnamon Extract
Imitation Vanilla Flavor (Gasp--but I would happily use imitation vanilla if it could make this pudding taste like Reynaldos. I really would. That's how much I love it.)
Some weird preservatives we could leave out
Cinnamon
Salt
NO EGGS

This Vanilla Bean Rice Pudding is a silky, creamy, slightly sweetened rice custard full of aromatic vanilla bean and slightly spiced with cinnamon.

I know, I know. This is not warm, winter comfort food; It isn’t snuggle in front of the fire food; and it definitely isn’t Holiday food. But it is the BEST Rice Pudding that I have ever had.

I refused to try rice pudding for years. Years! Because I was convinced that rice was completely unacceptable and unwanted in a dessert.

This Vanilla Bean Rice Pudding is a silky, creamy, slightly sweetened rice custard full of aromatic vanilla bean and slightly spiced with cinnamon.

I know, I know. This is not warm, winter comfort food; It isn’t snuggle in front of the fire food; and it definitely isn’t Holiday food. But it is the BEST Rice Pudding that I have ever had.

I refused to try rice pudding for years. Years! Because I was convinced that rice was completely unacceptable and unwanted in a dessert.

Here are the ingredients to my lovely Reynaldo's Rice Pudding, listed in the order they appear on the container. Dear Chowhounders, help me make this at home!!!

Whole Milk
Rice
Sugar
Sweetened Condensed Milk
Cinnamon Extract
Imitation Vanilla Flavor (Gasp--but I would happily use imitation vanilla if it could make this pudding taste like Reynaldos. I really would. That's how much I love it.)
Some weird preservatives we could leave out
Cinnamon
Salt
NO EGGS

Smooth, creamy, with the delicate rice texture playing on the tongue. Scents of cinnamon, a hint of vanilla, and a slight crunch from the crushed toffee lacing the top.  I didn’t want  to stop eating the perfect bowl of rice pudding.  I couldn’t if I wanted to.

But what’s that peeking in the distance?  Butterscotch pudding?! The spoon now plunging in for a sample.  And another.  And another.  So full but am not going to stop eating because everything is too good. And all of this was after an epic meal of gastropub delight.

A little over a week ago we dropped in to The Lazy Ox Canteen as a treat to celebrate Diane’s birthday. We adore everything about The Lazy Ox. The relaxed, contemporary pub atmosphere, great beers and wine, and incredible food that is sophisticated without being pretentious.


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