Go Back
rice pudding mascarpone
Print Recipe
2 from 1 vote

Mascarpone Rice Pudding

Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Servings: 4 servings


  • 4 oz (125 g) long-grain rice
  • 2 cups (500 ml) whole or low-fat milk
  • 1 vanilla bean scraped
  • 1 cinnamon stick
  • 2 cups (500 ml) cream or half and half (half cream and half milk)
  • 1 cup (250 g) mascarpone
  • Slivered almonds


  • Place the rice in a heavy saucepan, stir in the milk, vanilla bean, and cinnamon stick, bring to a simmer, and cook, stirring from time to time with a wooden spoon, until most of the milk has been absorbed, 30 to 40 minutes.
  • Stir in all but a tablespoon of the cream and continue cooking until the rice is very tender, another 30 to 40 minutes.
  • Remove from the heat, stir in all but a teaspoon of the sugar, cover, and allow to cool until lukewarm, about 45 minutes.
  • Remove the vanilla bean and cinnamon stick and stir in the mascarpone.
  • Mix the almonds with reserved spoonful of cream, then toss with the reserved spoonful of sugar.
  • Place them on a foil-lined pan in a toaster oven or 350°F (180°C) oven and toast them until they are lightly browned.
  • Set aside.
  • Serve the rice pudding with a sprinkling of the nuts on top.