Warm Rice Pudding With Seasonal Fruit

READY IN: 40mins
Recipe by WI Cheesehead

This is a Michael Chiarello recipe that I found in the Energy Times magazine. Saving it to try. The cook times are a guess right now.

Top Review by Sydney Mike

I pretty much cut this recipe in half when making it & then served it with a combo of fresh peaches (unpeeled & chopped) & blueberries, sweetened just slightly! Must say that I'm impressed with the arborio rice (I most often stick with regular ol' white or brown rice) ~ Very creamy, very satisfying, & very much worth while making again! This is definitely a recipe I'm keeping on file! Thanks, much, for sharing it! [Tagged, made & reviewed for my chosen chef mate in the Vegetarian/Vegan Recipe Swap 13]

Ingredients Nutrition


  1. In a wide pan or straight-sided skillet, combine the milk, sugar, lemon peel, vanilla bean and 1/2 C water.
  2. Bring to a simmer over moderate heat, stirring to dissolve the sugar.
  3. Add the rice and simmer gently until the grains are tender and the milk is slightly thickened, 15-20 minutes.
  4. Beat the yolks with the lemon juice until well blended.
  5. Whisk in about 1 cup of the hot rice to warm the eggs, then pour the egg mixture into the rice.
  6. Cook briefly, stirring constantly, until the pudding visibly thickens, about 1 minute, then remove from the heat.
  7. Remove the lemon peel and vanilla bean.
  8. Let the rice pudding cool until it is just warm; it will thicken as it cools.
  9. If the fruit needs a little sweetening, add superfine sugar to taste and divide among eight plates or balloon wine glasses.
  10. Spoon the warm rice pudding over the fruit, or alternating layers of fruit and warm pudding in parfait glasses.

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