Bruno Albouze Rice Pudding

Rice Pudding

Yields5 ServingsPrep Time15 minsCook Time25 minsTotal Time40 minsDifficultyBeginnerRating


Pre-Cooking Rice
 250 g Water
 2 g Salt
Rice Pudding
 80 g Aborio rice (Risotto style)
 600 g Milk
 35 g Sugar
 10 g Vanilla paste, or a fat bean
 20 g Egg yolk (1)
 35 g Sugar
 30 g Butter
 125 g Whipped cream


Cooking Rice

Bring water to a boil, add salt and rice and cook for 3 minutes and strain. This step removes loose starch, making the rice less sticky. Bring milk to boil along with sugar and vanilla paste, or bean (seeds and pod). A zest of an orange or lemon, or both can be added. Add rice and cook on very low heat for about 25 minutes, stirring once in a while.

Rice Pudding

Beat the egg yolk with remaining sugar and add it into the cooked rice and cook for 2 minutes more. Add butter and transfer rice pudding to a clean container, cover with plastic wrap in contact and chill. Refrigerate for up to 5 days. Remove vanilla pod if used, rince and save for later use. Fold in the whipped cream right before serving. Enjoy!

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