Tag Archives: rice pudding

Rice Pudding, Strawberries and Spiced Hibiscus Syrup


This past weekend won’t go down as one of the best in the From Scratch household. My daughter’s last day of school was on Thursday. Thursday afternoon her nose started getting stuffy and she was sick all weekend. Not a fun way to start summer vacation! She is finally starting to feel better, but is still not completely back to herself. On top of that, my husband was out of town for a funeral.

Before I even knew my daughter would be sick, I had planned a little treat for us while Dad was out of town: Rice Pudding with Strawberries and Spiced Hibiscus Syrup.


First let’s talk about the Spiced Hibiscus Syrup. It’s a simple syrup made interesting with the addition of vanilla bean, black peppercorns, cardamom, and dried hibiscus. I used hibiscus tea bags, as suggested in the recipe header. It has a unique, delicious flavor!

The rice pudding is a basic, yet very good, vanilla rice pudding. It is made with vanilla bean and Arborio rice. While it was delicious garnished with the strawberries and hibiscus syrup, it is also great on it’s own.

Making this treat was a nice way to brighten an otherwise less-than-stellar weekend.

This post participates in Tuesday with Dorie. You can find the recipe for Rice Pudding, Strawberries and Spiced Hibiscus Syrup on page 380 of Dorie Greenspan’s book, Baking Chez Moi.



Filed under Cooking

Rice Pudding and Caramel Apples

Rice Pudding

I am a day late for French Fridays with Dorie, but it was worth the wait!  We made Rice Pudding and Caramel Apples this week.

Rice pudding is something I have never made before.  I have hardly ever even eaten it before.  But it it something I have always known I would like.  Any vanilla-flavored pudding is good in my book!

This rice pudding is different because it is made with Arborio rice, which retains some chewiness.  It is topped with a delicious caramel sauce and apples.

Rice Pudding and Caramel Apples

I loved this dessert!  The pudding is creamy and rich, with a wonderful vanilla flavor.  The caramel apples are a great touch, but I can also imagine all sorts of toppings for the pudding.  My husband liked the flavors, but didn’t care for the texture of the Arborio rice; he prefers his rice pudding a little less “grainy”.  I would love to try this pudding with jasmine rice.

If you are interested in making Rice Pudding and Caramel Apples, you can find it in Dorie Greenspan’s book Around My French Table, or check it out here.


Filed under Cooking