Vanilla & Ginger Crumble Rice Pudding

vanilla & ginger crumble rice pudding

I took the plunge and bought a pound of vanilla bean the other day off the internet. The vanilla arrived in a small box and was vacuum sealed in a plastic bag; it made me feel like our UPS man was a drug dealer.  The second I opened the box, my kitchen was instantly perfumed with the heady scent of Tahitian Vanilla. My excitement grew knowing how many recipes I could knock out with this vanilla hoard at my disposal. I quickly flipped through the latest issue of Donna Hay Magazine, knowing that there was a beautiful spread about rice pudding. I located the recipe Vanilla Ginger Crumble Rice Pudding and dove right in.
vanilla & ginger crumble rice pudding

Creamy arborio rice mixed with vanilla beans, drizzled with maple syrup and topped with crumbled gingersnaps. It’s simple and comforting and it was exactly what I needed after spending the morning at a damp & foggy pumpkin patch surrounded by 3 year olds. Think dessert risotto with a slight ginger spike! I promise you won’t need a store bought air-freshener when you have the intoxicating scent of vanilla rice pudding cooking your stove.

And we’re off!

Ingredient party. It’s a small party, the best kind.

vanilla & ginger crumble rice pudding

Vanilla bean gets scraped. Put that bean into a jar of sugar. Instant vanilla sugar!

vanilla & ginger crumble rice pudding

Ingredients are placed in a large saucepan.

vanilla & ginger crumble rice pudding

A little boiling happens and then a lid goes on.

vanilla & ginger crumble rice pudding

A few gingersnaps get crumbled. Maple syrup comes out of hiding.

vanilla & ginger crumble rice pudding

Rice pudding gets stirred a bunch of times and then it sets.

vanilla & ginger crumble rice pudding

A little rice pudding is placed in a nice bowl.

vanilla & ginger crumble rice pudding

And that that bowl is topped with gingersnaps and drizzled with maple syrup.

vanilla & ginger crumble rice pudding

All is right in the world when you’ve got a bowl full of Vanilla & Ginger Crumble Rice Pudding.

vanilla & ginger crumble rice pudding

I’m pretty sure of this.

Vanilla & Ginger Crumble Rice Pudding

Serves 4

(recipe adapted from Donna Hay Magazine)

  • 1 cup arborio rice
  • 4 cups whole milk
  • 1/3 cup sugar
  • 1 vanilla bean, split and seeds scraped
  • 1 teaspoon ground ginger
  • 1/4 cup maple syrup
  • 8 ginger snaps, crumbled

Place the rice, milk, sugar, vanilla and ground ginger into a medium saucepan over high heat and bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes or until rice is tender. Drizzle the cooked pudding with maple syrup and top with crumbled cookies to serve.

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40 Comments

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  • Michelle
    October 24, 2011

    Holy moley that is a great deal on vanilla beans! Must….buy…now!

  • October 24, 2011

    I saw this recipe in the magazine and it’s been on my ‘to make’ list since. I think it’s just jumped right to the top!

  • October 24, 2011

    This looks amazing!! I’ve never had rice pudding before, but this might make me try it! I love Donna Hay too :)

  • October 24, 2011

    This rice pudding sounds awesome. Looove the ginger crumble!

  • October 24, 2011

    This looks so comforting and delicious! mmm!

  • October 24, 2011

    yes! ordering vanilla beans in bulk is where it’s at…plus, you get to make your own extract now! I love Donna Hay recipes and I love the cookie crumbles up top.

    • October 24, 2011

      I love Donna Hay recipes too! But for some reason, I never get around to making them! I don’t know why…. A batch of vanilla extract is in my pantry right now! WOOT!

  • October 24, 2011

    Oh man, rice pudding is one of my childhood favorite desserts. This looks delish :-)

  • October 24, 2011

    Rice pudding AND ginger snaps?!? This stuff is dangerous

  • jenny
    October 24, 2011

    yummy! one of my favorite recipes for rice pudding is for coconut red rice pudding with mango. ( http://www.nytimes.com/2011/04/29/health/nutrition/29recipehealth.html?ref=mangoes ) but this one looks like a perfect addition to the rice pudding rotation. thank you!

  • October 24, 2011

    next time we make tea & this & sit & chat :) xxxooo

    • October 24, 2011

      Oh yes! That would be lovely! Damn girl, I’m soo wiped out from yesterday!

  • October 24, 2011

    Oh yum, looks like a perfect fall dessert! I heart rice pudding.

  • October 24, 2011

    Wow, that looks amazing! I have to ask, do you have a sense of how many vanilla beans come in that pound? Right now I’ve been getting mine at a grocery with a good bulk section, but they’re still $3 each. This looks like a terrific deal!

    • October 24, 2011

      I would say 100? I’ll check when I get home tonight!

  • October 24, 2011

    rice pudding is the thing dreams are made of.

    No jokes.

  • Amanda
    October 24, 2011

    whoa. I second Jen @ the baked life. This looks AH-mazing.

  • October 24, 2011

    It’s been ages since I’ve had rice pudding which is a crying shame. Crumbled gingersnaps too? Oh yes please!!

  • October 25, 2011

    I just came across your blog today and LOVE it. What a beautiful combination of photography, food and graphic design. I look forward to future posts (and looking though past ones!).

    • October 25, 2011

      Thank you thank you!!! Glad you’re here.

  • October 25, 2011

    A friend of mine gave me this very recipe, without the ginger cookies mind you. But it has become my go to recipe for rice pudding. No more dried out baked rice puddings. I have even made it a chocolate one with cocoa powder and a low fat with 1% milk. I have even added dried cranberries and apricots. The sky is the limit on what you can do to change it up!

    • October 25, 2011

      YES! I’m also going to make a coconut rice pudding with coconut milk & toasted coconut. I can’t wait!

  • October 25, 2011

    YUM! I love me some rice puddin’ and I’ve recently become very obsessed with ginger snaps. The Trader Joe’s Triple Ginger kind. Whoa, baby.

    • October 25, 2011

      I’m waaaay into those too! BUT they didn’t have them at my TJs last time I went. THE NERVE!

  • October 25, 2011

    Oh how lovely…I can smell vanilla coming out of your pictures. I am drawn to your rice pudding like a moth to a flame. I really love sweet rice specially with such flavors. I’ll be trying out this recipe very soon. Thanks for sharing!

  • October 25, 2011

    Hi Tracy. We don’t eat alot of deserts in our house but this one looks great. I think I might try it on my boys later this week (and of course save some for myself).
    PS: I like your new Header design. Very funky!

    • October 26, 2011

      Thanks! We also don’t eat a lot of desserts here! I bet they’d like it.

  • October 26, 2011

    Look at all those pretty vanilla bean flecks! I have to get some.

  • Annabel
    October 26, 2011

    Ooooh yum! With all those vanilla beans, you might want to make some creme brulee! I lovelovelove Ina Garten and she has a recipe that is just soooo freaking good… plus, its also pretty easy… ahah! http://www.foodnetwork.com/recipes/ina-garten/creme-brulee-recipe/index.html hope you try it!

  • October 26, 2011

    Holy cow, that is an amazing price. How was the quality? I usually buy mine at Costco but can’t find them yet. Your pudding is pretty. I miss you.

    • October 26, 2011

      miss you too, friend! The vanilla is really good! Does the job, no doubt!

  • Jacqueline
    October 28, 2011

    I made this last night and lets just say that I’m pretty sure this rice pudding could perpetuate world peace! Lord, is it fantastic!

  • October 9, 2013

    Beautiful!

  • October 12, 2013

    Wonderful and yummy!

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