Vanilla Rice Pudding
Prep time
Cook time
Total time
Recipe type: Dessert, Breakfast, Snack
Serves: 2
  • 100g arborio rice
  • 500ml milk
  • 1 vanilla bean, split and seeds scraped
  • 2 tbsp coconut sugar
  • For the raspberry sauce
  • 50g frozen raspberries, thawed
  • 2 tsp coconut sugar
  1. Place the rice, milk, vanilla bean and seeds and coconut sugar in a saucepan and bring it to a boil. Reduce the heat to low, cover it up and let it cook for 15 minutes, stirring occasionally. Remove the vanilla bean.
  2. For the raspberry sauce, defrost the raspberries and blend them. Strain the mixture through a fine mesh sieve and mix in the coconut sugar. Set aside.
  3. Fill two small pots halfway with the rice pudding, then add some raspberry sauce and top it off with more rice pudding. If you like a little sweeter, sprinkle some more coconut sugar on top. Serve it either warm or let it cool and refrigerate it.
Store in the fridge.

To make the rice pudding vegan, use plant-based milk, for example almond milk.
Recipe by Bowsessed™ at