Vanilla Tonka Rice Pudding

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

The milk infuses gently to give an ample, creamy and very comforting dessert.

Ingredients

Creamy base

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

Finish

  • 1 tsp vanilla caviar
  • 3 drops vanilla extract

Preparation

  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 shivers and let infuse a few minutes.
  2. Cook the rice slowly (30 min)
    Add the rice and sugar, then cook over low heat, stirring very regularly. The grain should cook without breaking and the base should stay creamy.
  3. Finish and adjust (5 min)
    Remove the bean, add a touch of grated tonka, then correct with the caviar and a few drops of extract. Let rest before serving.

Why this recipe works

The vanilla is set through 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 round, 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 look slightly too soft while 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 recalibrate 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 remains a nuance.
Why add caviar at the end of the recipe?
It reinforces the aromatic presence without cooking the vanilla further.