Sous Vide Rice Pudding with Cardamom


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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Rice pudding is comfort food people tend to either love or hate. Secret: I love it. To banish any memories of rice mush, I’ve chosen to use a wild rice blend. It gives the dish texture and a certain nutty taste that an all-white-rice pudding does not have. Garnished simply with a sprinkling of cinnamon, this is all you need for a cold winter’s night treat. If you make this ahead, warm it up to serve. NOTE: If you are starting with uncooked rice, plan for another 45 minutes prep time.
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Pro-level cooking techniques made simple.

Ingredients for 8

  • ½ cup raisins

  • ½ cup dark rum

  • 5 tablespoons unsalted butter

  • 1/3 cup light brown sugar

  • 4 cups cooked wild rice blend

  • 1 cup whole milk

  • 1 cup heavy cream

  • 3 (2-inch) strips lemon peel

  • 3 cardamom pods, crushed and wrapped in cheesecloth or paper towel

  • 1 teaspoon vanilla extract

  • Cinnamon, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 181ºF (83ºC).

  • Step 2

    Combine raisins and rum in a small microwave-safe bowl. Heat for 1 minute on high. Let cool, and then remove the raisins with a slotted spoon.

  • Step 3

    Heat butter and brown sugar in a medium non-stick skillet over medium-high heat. Stir to melt the butter, and simmer for 5 minutes.

  • Step 4

    Add the cooked rice, milk, cream, lemon peel, cardamom, and vanilla to the butter mixture. Bring to boil, reduce heat to low, and simmer for 2 minutes.

  • Step 5

    Remove from heat and stir in raisins. Spoon the mixture into a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 2 hours, or 2 hours and 45 minutes if using raw rice.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Empty the contents of the bag into a serving bowl and stir to incorporate the cream. Remove the cardamom pod bundle and the lemon peels. Sprinkle with cinnamon and serve warm.

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181.4 F / 83 C Recipe Temp
Recipe Time
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