Vanilla Bean Rice Pudding

6 50 223
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 5
Vanilla Bean Rice Pudding
Health Highlights


1 large Egg
1/3 cup Granulated sugar
1/2 cup Heavy cream, 38% M.F.
2 cup Partly skimmed milk, 1% M.F.
1/2 pod Vanilla bean
1/2 cup White rice, long-grain, parboiled, cooked


Take a medium saucepan. Split the vanilla bean in half and scrape out the seeds. Combine vanilla bean seeds with rice, milk and cream and place in the saucepan.

Bring milk mixture to a simmer over low heat, stirring occasionally, and cook until the liquid reduces by at least half, about 30 minutes. The mixture should be roughly 2/3 rice and 1/3 liquid.

In a medium bowl, whisk together the egg and sugar until smooth. Pour in a small amount (approximately 1/2 cup) of the milk from the rice while whisking constantly. Stirring with a whisk, stream the sugar mixture back into the large pot.

Cook over medium-low heat until the pudding bubbles and thickens enough to coat the back of a spoon. Remove from heat and transfer to a separate bowl to cool.

Store, covered, in the refrigerator.

Nutrition Facts

Per Portion

Calories 223
Calories from fat 105
Calories from saturated fat 56
Total Fat 11.7 g
Saturated Fat 6.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 72 mg
Sodium 57 mg
Potassium 190 mg
Total Carbohydrate 24.7 g
Dietary Fiber 0.4 g
Sugars 18.6 g
Protein 5.1 g

Dietary servings

Per Portion

Grain 0.2
Meat Alternative 0.1
Milk 0.4

Energy sources


Meal Type(s)