Vanilla Bean Rice Pudding

6 50 202
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 5
Vanilla Bean Rice Pudding
Health Highlights


1 large egg 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 202
Calories from fat 85
Calories from saturated fat 52
Total Fat 9.4 g
Saturated Fat 5.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 74 mg
Sodium 65 mg
Potassium 188 mg
Total Carbohydrate 24.0 g
Dietary Fiber 0.4 g
Sugars 18.6 g
Protein 5.4 g

Dietary servings

Per Portion

Grain 0.2
Meat Alternative 0.1
Milk 0.4

Energy sources