Real good rice pudding recipe

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Adjust Servings:
200 grams rice Arborio rice
900 ml milk full cream (whole) milk
100 grams caster sugar
1 vanilla pod or 1 tbsp of vanilla essence
2 egg yolks
1 pinch salt
30 grams butter unsalted butter

Real good rice pudding recipe

  • Dairy
  • Rice




When you think about it, can a rice pudding really get that much better just by using a top a pastry chef recipe? and most importantly what are the differences between a rice pudding made by a cook and a rice pudding made by a pastry chef? In this cooking video tutorial I am revisiting a simple rice pudding recipe and for the first time I am actually having a closer look at the pastry world and comparing the way pastry chefs approach their dessert recipes. Pierre Herme is one of France’s most recognized pastry chef and today I am testing out his rice recipe to see how good it can get when compared to other kitchen chef versions I have tried.

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if you read french this is the best pastry book ( from pierre herme)you will ever get for home baking:


The debuyer saucepan set I use :

Baking tray:

watch the video to learn how to make that recipe:


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Preparing Ingredients & Saucepans

Put the uncooked rice (200g) into a small wire mesh strainer and set aside.
Measure out the sugar (100g), milk (1 liter) and vanilla extract (1 Tablespoon or 1 vanilla pod/split and seeded) and put them into a large saucepan. Set aside.
Crack 2 eggs and separate the yolks into a small bowl. Set aside.
Fill one small saucepan with water and bring it to the boil


Blanch the Rice & Warmup the Milk

Turn on the heat to medium under the large saucepan and leave to warm up slowly until it barely reaches the boiling point.
While the milk is warming up, rinse the rice in the wire mesh strainer under cold water, then plunge the strainer into the boiling water for 2 minutes.
After the rice has cooked for 2 minutes (blanching), strain the rice and add it into the large saucepan with the milk-sugar-vanilla mixture.


Cook the rice.

After the blanched rice has been added to the large saucepan, turn the heat to Low. Let it simmer gently for 35 minutes while stirring it from time to time.


Make the custard

After 35 minutes, turn the heat OFF.
It’s very important to turn off the heat because you do not want to overcook the eggs.
Add cold butter (30g) to the rice mixture and stir gently with a wooden spoon until the butter is incorporated.
Beat the two egg yolks and add them to the saucepan along with a pinch of Kosher salt.
Continue stirring until the rice pudding develops a nice “pale yellow” custard color. This usually takes less then a minute.


Cooling Down & Serving the Rice Pudding

When the egg yolks are fully incorporated and the pale yellow color develops, pour the rice pudding on to a baking sheet. Level the pudding and place it in the fridge for at least 30 minutes. Also, remove the vanilla pod (if using).
Rice pudding is best served cold, but can still be served lukewarm. (Totally up to you.)
When serving, add few spoonfuls of rice pudding to bowls with a light dusting of cinnamon (optional).
If you wish you can serve this rice pudding with a side of freshly baked quartered apples or red fruit coulis.


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