Rice Pudding with Dates and Apples
20 MIN
55 MIN
2 H
4 to 6

Rice Pudding with Dates and Apples


    Rice Pudding

  • 4 cups (1 litre) milk
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1/2 cup (105 g) arborio rice
  • 1/3 cup (70 g) sugar

    Candied Crispy Rice

  • 1/4 cup (55 g) sugar
  • 1 tbsp (15 ml) water
  • 3/4 cup (25 g) crispy rice cereal (Rice Krispies-style)


  • 1/2 green apple, unpeeled, seeded and cut into small dice
  • 2 to 3 Medjool dates, pitted and diced


Rice Pudding

  1. In a large pot over medium heat, bring the milk, vanilla bean and seeds to a boil. Add the rice and simmer over low heat, stirring often, for 25 minutes or until the rice is very tender. Add the sugar and cook 1 minute.
  2. Transfer to a glass bowl. Cover with plastic wrap directly on the surface of the rice. Let cool, then refrigerate until completely chilled, about 2 hours.

Candied Crispy Rice

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
  2. In a pot over medium-high heat, cook the sugar and water, without stirring, until golden. Remove from the heat and immediately add the rice cereal, stirring with a spatula to coat with the caramel. Spread the mixture out on the prepared baking sheet.
  3. Bake for 5 minutes. Let cool completely on a wire rack. On a work surface, break the caramelized rice up into pieces. The caramelized rice will keep in an airtight container for 2 weeks at room temperature.
  4. Remove the vanilla bean from the rice pudding. Serve the rice in bowls garnished with the apples, dates and caramelized rice.