Vanilla Rice Pudding

MaryJane Robbins’s recipe for King Arthur Baking uses short-grain rice, milk and cream, with vanilla extract and vanilla paste. The rice cooks on the stovetop before the finishing dairy and vanilla go in. It can be served warm or chilled.

Our serving suggestion is to keep the first bowl plain. That gives the vanilla room to register without a layer of toppings competing for attention. For a separate seasonal accompaniment, offer sliced pear or cooked apple at the table; those additions are our suggestions, not ingredients required by the linked recipe.

A small bowl makes a useful finish to a substantial brunch. Set out coffee and let guests choose whether they want dessert immediately or later. We like the idea of presenting a familiar pudding with the same care as a plated pastry: a clean bowl, a modest portion and enough room for the spoon.

Recipe credit: MaryJane Robbins, King Arthur Baking. Read the full original recipe.

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