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Snack recipe · from the recipe book

Lemony Vanilla Rice Pudding with Berries

Cool, creamy rice pudding with bright lemon and vanilla, folded with whipped cream for a light, fluffy texture and topped with juicy fresh berries.

Lemony Vanilla Rice Pudding with Berries

Ingredients

  • ⅔ cup110 gLong-grain white rice, dry
  • 1 cup240 gWater
  • 3 cups (710 ml)730 gWhole milk
  • ¼ cup55 gGranulated sugar
  • ⅛ tsp1 gSalt
  • 2 tsp4 gLemon zest
  • 2 tsp8 gVanilla extract
  • ⅓ cup (80 ml)80 gHeavy creamcold
  • 1 cup sliced150 gStrawberriessliced
  • ¾ cup120 gBlueberries

Steps

  1. Rinse the rice in a sieve under cold water until the water runs mostly clear.
  2. In a medium pot, bring the water and rice to a boil, then cover and simmer on low for 8 minutes until the water is mostly absorbed.
  3. Stir in the milk, sugar, salt and lemon zest. Simmer uncovered over medium-low, stirring often so it doesn't stick, for 25 to 30 minutes, until the rice is very tender and the pudding is thick and creamy.
  4. Take the pot off the heat and stir in the vanilla.
  5. Transfer the pudding to a bowl, press plastic wrap onto the surface and chill in the fridge for at least 2 hours, until cold.
  6. Just before serving, whip the cold heavy cream in a chilled bowl to soft peaks, then gently fold it into the chilled rice pudding.
  7. Spoon the pudding into four bowls and top each with the strawberries and blueberries.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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