Effortless Vanilla Bean Rice Pudding with Saucy Tart Cherries

How to Make Baked Rice Pudding

There are a myriad of ways that rice pudding can be made, both in ingredients and technique. I’ve made it on the stovetop {like risotto once too}, used leftover rice, short-grain and long -grain rice, with coconut milk, but none have been as “right” as this effortless, baked version. There’s little to be done other than combining the rice with the milk, maple syrup, and vanilla bean, then letting it do it’s thing in the oven.

It’s a technique learned from Mark Bittman, that I adapted slightly, swapping maple for the sugar, adjusting the liquid to rice measurement after a few tests. And broiling it the last few minutes to get those caramel-y brown spots on top.

You’ll think there’s too much liquid, even after you pull it from the oven, but patience is a virtue here. As it cools, the rice (I used jasmine) continues to soak up the milk and plump (swell). It will end up creamy and comforting, the rice tender, but not falling part. The vanilla bean adds such an amazing floral essence that I just can’t get enough of when matched with milky dairy.

And the saucy tart cherries.… simmered with honey and black peppercorns, reminds me of a jammy ice cream topping, but purely fruit and not so sugary. They elevate this cozy pan into some kind of wholesome harmony, especially as a holiday dessert with its festive red.

And actually, having it be the last thing of the day could potentially help you get some better zzzzzz’s. Research shows that Montmorency tart cherries (these were frozen after being picked this summer from a family farm in Michigan) may help improve the quality and duration of sleep, reduce the severity of insomnia and increase overall sleep efficiency. And I like good sleep. :) They’re also one of the few food sources of melatonin, which I know many people take in supplement form.

The beauty of this recipe is that both parts can essentially be made up to two days ahead, then served warm, room temperature, or even cold (which I actually prefer). Minimal work, maximum soothing powers. Enjoy, xo.

Vanilla Bean Rice Pudding with Saucy Tart Cherries

A creamy rice pudding that's baked in the oven, and topped with jammy tart cherries.

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Prep Time :20 minutes

Cook Time :1 hour 40 minutes

Total Time :2 hours

Yield: 6 servings

Author: Amanda Paa

SCALE:

1x2x3x

Ingredients

• 1/2 cup jasmine rice
• 3 1/2 cups of whole or 2% milk do not go less than that in terms of fat
• 1/4 cup pure maple syrup
• pinch of salt
• 1/2 of one vanilla bean seeds scraped out

Cherry Sauce

• 1 1/2 cups frozen Montmorency tart cherries thawed + 3 tablespoons of their juice from thawing
• 1/3 cup honey
• 1/2 teaspoon coarsely ground black pepper
• 3 tablespoons water
• 2-3 teaspoons tapioca starch or cornstarch

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Instructions 

• Preheat oven to 300 degrees F.
• In a large gratin dish (holds at least 6 cups), combine rice, milk, maple syrup, salt and seeds of vanilla bean. Stir to combine and set empty vanilla bean half on top.
• Bake for 30 minutes, stir. Continue baking for 30 more minutes, then stir. At this point there will be a bit of skin that you are stirring back in stir back in. Cook for 30 more minutes. The rice will plump and start to become a more noticeable part of the mixture and the skin becomes more visible and darker. The pudding is getting close, bake 5 more minutes.
• Take the dish out and set it on the counter. You will see that once it sits for even a minute, even though you don’t think it’s done, it will start to sink in just from this short test, a sign it is absorbing the liquid.
• Now broil on low for 3 minutes, until you get some brown spots on top. Take out and it may seem a little liquidy still, which is how it should be because it will thicken by letting cool for at least one hour. If you chill it overnight in the refrigerator, it will be very thick.
• Then serve with saucy cherries, below.
• While the rice is baking, make the cherries. Add frozen tart cherries, honey, tart cherry juice, and black pepper. Bring to a boil, then turn down to a simmer for 12 minutes, stirring a few times. Then dissolve the tapioca starch in water, and stir into mixture. Cook for another minute, until thickened.

Notes

You’ll think there’s too much liquid, even after you pull it from the oven, but patience is a virtue here. As it cools, the rice (I used jasmine) continues to soak up the rice and plump, especially once it's refrigerated. It will end up creamy and comforting, the rice tender, but not falling part. Best served at room temperature.