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Rice Pudding

Rice Pudding

This recipe by Nadia, our chief of production, is sure to be a hit even with people who claim to dislike rice pudding. A simple a comforting dessert, one that we recommend serving with a spice syrup.


  • ¾ cup short-grain rice
  • 2½ cups boiling water
  • 1 pinch salt
  • 2½ cups milk, hot
  • ¼ tsp nutmeg, grated
  • vanilla bean
  • 3 eggs
  • 1 cup milk, cold
  • 1 cup sugar
  • 1 tsp butter


  1. 1

    Preheat oven to 350° F. Butter an ovenproof dish.

  2. 2

    Bring the water to a boil in a large pot. Add the rice and a pinch of salt. Reduce the heat and simmer for 20 minutes.

  3. 3

    Add the heated milk and cook for 15 more minutes.

  4. 4

    Remove from heat, add the nutmeg, and stir.

  5. 5

    Split open the vanilla bean with a knife. Scrape the seeds into a bowl. Reserve the husk.

  6. 6

    Add the eggs, sugar, and cold milk to the bowl and beat with a whisk for one minute.

  7. 7

    Pour the egg mixture into the pot with the rice and stir.

  8. 8

    Pour the rice into the prepared dish, add the vanilla husk, and bake for around 45 minutes.