Vanilla Arborio Rice Pudding with Raspberry Whipped Cream-Tuesdays with Dorie

“I know how much you like rice pudding, so you’ll be happy with what I’m making for the Tuesday with Dorie group”, I said to my husband last week. “Well”, he said, “I do like the pudding if it is made properly-it has to be thick and custardy.” Whoops!! I thought I was defeated from the beginning, especially after reading the comments and realizing that this rice pudding will be nowhere near being “thick and custardy”. Nevertheless, he loved it! The pudding was a bit runny even after cooking over an hour, but thickened up some in it’s 5 hour stint in the refrigerator. The Arborio rice, typically used for risotto, was firm and creamy after simmering in the milk. I’m more fond of vanilla flavoring than chocolate and somehow, a chocolate rice pudding didn’t thrill me, so I added a tablespoon of Trader Joe’s Vanilla Bean Paste to my rice pudding. However, I don’t think it is available there now. See the Food Librarian’s post on where to buy vanilla bean paste. Dried raspberries steeped in Framboise completed the flavorings in the pudding itself while I topped the finished product with a fresh raspberry whipped cream.Raspberry Whipped Cream2 teaspoons sugar1 cup raspberries1 1/2 cup cold heavy creamCombine sugar and raspberries. Crush slightly with a fork. Let stand 20 minutes. In an electric mixer with a whisk attachment, whip cream until stiff peaks form; lightly fold in crushed raspberries until a swirl pattern is achieved. Refrigerate until ready to top rice puddings. Makes about 2 cups. Original recipe here.Dessert shots are quite the rage now and I thought that was a good way to contain my puddings. This was all last minute thinking and the sun was sinking fast, so fired off a few shots quickly. Actually, I think the rice pudding shots are a good way to serve the puddings, especially after a rich meal when just a “petite bouchée” satisfies. Thanks to Isabelle from lesgourmandisesdias for her comfort food pick of the quintessential rice pudding. Next week is the Thanksgiving Twofer pie, two favorite holiday pies, pumpkin and pecan, rolled into one with Vibi of lacasserolecarree as host. Also, don’t miss seeing all the lovely variations on the Arborio rice pudding on the Tuesdays with Dorie website. Until next time, “Cheers”!One year ago- Red Onion Slice Still Life from photo-per-diem.


  1. chocolatechic
    November 18, 2008 / 2:18 pm

    Yours are beautiful.

  2. Isabelle
    November 18, 2008 / 3:14 pm

    C’est superbe comme d’habitude 🙂 je persiste à écrire que la quantité de riz n’était pas suffisante! j’en fais régulièrement, je mets 3 fois plus de riz arborio que ce que dorie préconise dans sa recette

  3. Teanna
    November 18, 2008 / 3:20 pm

    Woah! Looks like you had yourself quite the critic before you even got started! I’m glad that you were able to please him! haha! That raspberry whipped cream looks amazing!

  4. Rebecca
    November 18, 2008 / 4:24 pm

    Raspberry whipped cream sounds lovely. What a nice twist on this one.

  5. Mevrouw Cupcake
    November 18, 2008 / 5:50 pm

    Yum! What a great variation!

  6. Engineer Baker
    November 18, 2008 / 6:25 pm

    I’m glad your husband liked it, even though it was a little looser. The raspberry whipped cream sounds fabulous.

  7. Kristen
    November 18, 2008 / 7:52 pm

    Oh how beautiful!

  8. Cynthia
    November 18, 2008 / 10:15 pm

    These look like the best. Love the addition of raspberries.

  9. Anonymous
    November 18, 2008 / 10:42 pm

    The raspberry whipped cream sounds divine. YUM! I love the presentation in the cups. (You can get vanilla bean paste at Whole Foods, Williams-Sonoma, Sur la Table, gourmet groceries–although I find it cheapest at a cooking class I go to, $7)

  10. Tammy
    November 18, 2008 / 11:10 pm

    I used vanilla paste too, but i love the addition of the raspberries!

  11. The DeL Sisters
    November 18, 2008 / 11:34 pm

    Cute! Glad your husband enjoyed!

  12. HoneyB
    November 19, 2008 / 12:36 am

    Beautiful pics!

  13. Para i familiaku
    November 19, 2008 / 5:30 am

    WoW~ this looks so delicious! It also looks fairly easy to make, I hope so, because I do not really make rice pudding. I will try to make it this weekend! I can almost smell the raspberry.Nice.. Please visit my blog!

  14. The Food Librarian
    November 19, 2008 / 6:54 am

    So beautiful! Love the presentation! (And I can’t find the vanilla paste at Trader Joe’s now too….so disappointed I didn’t buy up a zillion bottles when it was available!)

  15. kim
    November 19, 2008 / 4:11 pm

    beautiful photos as usual! i’m glad your husband liked it, despite the lack of thick-and-custardy texture!

  16. Jess
    November 19, 2008 / 7:39 pm

    Beautiful presentation, as always. I had some vanilla bean paste in the pantry (from and can’t believe I forgot to use it – the little flecks are just what the pudding needs.

  17. Joie de vivre
    November 19, 2008 / 8:58 pm

    Love the top photo. A good way to photograph an unphotogenic food like rice pudding!

  18. Kimberly Johnson
    November 19, 2008 / 9:57 pm

    Your puddings look fabulous and photos are stunning! Great job!

  19. TeaLady
    November 20, 2008 / 2:35 am

    Raspberry cream – how elegant they look. Glad it worked out for you. Love the last pic.

  20. scotbrit
    November 20, 2008 / 11:13 am

    That looks quite delicious, Lynne. Save some for me.

  21. Shari@Whisk: a food blog
    November 20, 2008 / 8:23 pm

    Nice idea to add the raspberry whipped cream!

  22. Linda
    November 21, 2008 / 6:31 pm

    love the dessert shots…perfect portion control! and that raspberry whipped cream sounds fabulous!!!!

  23. Lynn
    November 21, 2008 / 10:20 pm

    Looks great. I have never used arborio rice before. I think I will give that a try. I make a similar recipe but, instead I add almond extract and add slivered almonds and add the whipped cream into the rice, then top it with a raspberry sauce using raspberries I froze from the garden. I wish I could get mine to look as nice as yours, though. I just plop mine in any old dish. I think presentation counts for a ton. Lovely.

  24. Lynn
    November 22, 2008 / 3:31 am

    You take the greatest photos! I am so jealous! Keep up the good work.

  25. Rojario
    February 10, 2009 / 4:58 am

    I have pretty good passion for rice pudding from when I was growing up. My aunt is a masterpiece in making this. I’ve always had the baked ones with the nice brown crust on top. This recipe given here is pretty good. I will give it a try.

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