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Rice Pudding with Bay Leaves

Amy Albert

Servings: four to six.

This pudding will have a firmer texture if you let it sit for a day before serving.


  • 1/3 cup arborio rice
  • 3-1/2 cups milk
  • 1 fresh bay leaf or 2 dried
  • Pinch salt
  • 1/3 cup granulated sugar
  • 1 vanilla bean, split, seeds scraped and reserved (or 1 tsp. pure vanilla extract)
  • 1/2 cup heavy cream
  • 1/4 cup golden raisins
  • 1/4 cup currants

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 290
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 50
      Sodium (mg): 140
      Carbohydrates (g): 38
      Fiber (g): 1
      Protein (g): 7


  • Heat the oven to 350°F and butter a shallow 1-1/2-qt. baking dish. In a medium saucepan, combine the rice, milk, bay leaf, salt, and sugar. Bring the milk almost to a boil and then reduce the heat and cook at a vigorous simmer, stirring from time to time, until the rice begins to soften but isn’t completely tender to the tooth, 10 to 12 minutes. Discard the bay leaf.
  • Combine the vanilla seeds and pod (if using) and the cream in a small pan. Scald the cream; set aside to cool. (If you’re using vanilla extract, add it now.) Discard the vanilla bean pod. Add the cream, raisins, and currants to the rice and pour the mixture into the baking dish.
  • Bake uncovered until a golden skin forms on the top, 20 to 25 minutes. The pudding will be a little soupy the first day and will thicken and improve by the second and third days.


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