Tonka vanilla rice pudding

A creamy rice pudding, infused with vanilla and tonka, to serve warm or cold.

The milk infuses gently to give a generous, creamy and deeply comforting dessert.

Ingredients

Creamy base

  • 180 g short-grain rice, dessert type
  • 1 l whole milk
  • 20 cl heavy cream
  • 80 g sugar
  • 1 Bourbon vanilla bean
  • 0.25 tonka bean, very finely grated
  • 1 pinch fine salt

Finish

  • 1 tsp vanilla caviar
  • 3 drops vanilla extract

Method

  1. Infuse the milk (8 min)
    Heat the milk with the cream, the split bean and a pinch of salt. Turn off the heat at the first shiver and let it infuse for a few minutes.
  2. Cook the rice slowly (30 min)
    Add the rice and the sugar, then cook over low heat, stirring very regularly. The grain should cook without breaking and the base stay creamy.
  3. Finish and adjust (5 min)
    Remove the bean, add a hint of grated tonka, then fine-tune with the caviar and a few drops of extract. Let it rest before serving.

Why this recipe works

The vanilla is set with a long infusion, then readjusted at the finish. This gives a cleaner result than simply cooking a bean in the milk.

Mistakes to avoid

Do not cook too fast and do not overdo the tonka. The rice should stay rounded, creamy and clear.

Storage and serving

Serve warm or cold, with a light touch of caviar just before serving if you want a more pronounced finish.

Tips

  • Texture: The rice pudding should seem slightly too loose when hot, it firms up as it cools.
  • Vanilla: Build the structure with the bean and the final precision with the caviar or the extract.

Recommended Vanille Désiré products

The caviar gives a precise finish, the bean structures the infusion, and the extract helps fine-tune at serving time.

FAQ

Can this rice pudding be made without tonka?
Yes, the recipe already holds up very well with vanilla alone. The tonka is just a nuance.
Why add caviar at the end of the recipe?
It reinforces the aromatic presence without recooking the vanilla.