Creamy, slow-baked vanilla rice pudding is infused with fragrant vanilla bean and fresh lemon zest, finished with a delicate golden skin. Served warm with sweet strawberry or cherry jam and a drizzle of rich vincotto, it’s a comforting classic with a touch of indulgence.
Serves 8
10g butter, for the dish
¾ cup Ferron rice, Vialone Nano or Carnaroli
⅓ cup caster sugar
1 litre full fat milk
125ml cream
1 Tbsp Heilala vanilla bean paste
Finely grated zest of 1 lemon
Alain Milliat Strawberry or Morello cherry jam, to serve
Calogiuri Vincotto originale (optional)
Preheat the oven to 150°C (130°C fan-bake). Butter a 2-litre capacity ovenproof baking dish.
Put the rice, sugar, milk, cream, vanilla paste, and lemon zest in a large bowl. Stir well, then pour the mixture into the baking dish. Evenly move the rice around, giving the dish a gentle shake to settle it. Cover the dish with foil and bake for 45 minutes.
After this time, remove the foil – the rice will have clumped in places, so give it a stir to even it out. Bake, uncovered, for a further 75 minutes. By this time the rice should be tender, and a lovely golden skin will have formed on top.
Remove from the oven and leave to sit for 10 minutes, to allow the rice to settle. Serve with cherry jam and/or Vincotto to drizzle over.
Match with: Sichel Sauternes
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