Sunday, August 14, 2011

Recipe for Vanilla Coffee and Cream Rice Pudding

Time: 30 minutes plus cooling time
Yield: 6 servings


  • 1 cup strong coffee (I made mine twice as strong as usual; flavored coffee works well, I used French Vanilla flavor)
  • 1 cup milk
  • 2/3 cup organic cane sugar (or whatever sugar you prefer)
  • 1 vanilla bean
  • 1 cup medium grain white rice
  • 1/2 cup whipping cream, plus some reserved for topping


  • Bring coffee, milk and sugar to a gentle boil
  • Split vanilla bean pod open, scrape out seeds and add seeds to liquid.  
  • Stir well and then drop in the empty vanilla bean pod.
  • Add rice and simmer, covered, for 25 minutes, stirring occasionally.
  • Remove from heat and remove vanilla bean pod.
  • Stir in cream.
  • Serve warm, room temperature or cold topped with a dollop of whipped cream.