Creamy, comforting French-style rice pudding slow-cooked in whole milk with a vanilla bean. A nostalgic dessert that's simple to make and endlessly satisfying — with accurate carb counts to manage your insulin dose.
Split the vanilla bean lengthways and scrape out the seeds. Place rice, milk, vanilla bean and seeds, and a pinch of salt in a heavy-based saucepan.
Bring to a gentle simmer over medium-low heat, stirring frequently. Once simmering, reduce heat to low.
Cook 30–35 min, stirring every 2–3 min to prevent sticking, until rice is very tender and the mixture is thick and creamy.
Remove vanilla bean. Stir in sugar until dissolved. Taste and adjust sweetness. Serve warm with a drizzle of cream, or transfer to individual glasses and chill 2h for a cold set version.
Carbs come from round rice (GI ~72–85, highest of all rice types) and sugar. A fast, significant blood sugar rise is likely. Pre-bolus 15–20 min before eating. If having this as dessert, calculate total carbs from the full meal. Use your usual dosing method agreed with your care team and log this dessert in your journal.
