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Gale Gand’s Vanilla Bean Rice Pudding


Rice pudding was a lot easier to make then I thought. The vanilla beans looked so pretty and the flavor was outstanding. We used an entire vanilla bean instead of half  — what a waste not to. We served it with strawberries as suggested the first time but the next we used ripe banana slices and I gotta say I liked it even better. Tasted like a banana cream pie. The consistency was thick and creamy, not at all runny like grocery store pudding can be. A wonderful, fast, easy treat.

Tips: This was sweet even by my standards so I would recommend adding the sugar slowly and tasting to see how much you like.

The rice also could have been a little softer so I would leave it on the stove for 30 minutes instead of 20.

Recipe link
Food & Wine magazine /Sept. 2004

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One Response

  1. It looks so good. I really love it. Thanks for sharing.

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