Nathalie Dupree

January 1, 1970

Makes 4 to 6 servings


For the rice pudding:

1/2 cup arborio rice

2 cups milk

1/4 vanilla bean, halved lengthwise

6 tablespoons sugar

1 half-pint raspberries


For the lemon vanilla caramel:

3/4 cup sugar

1/2 cup corn syrup

3/4 vanilla bean, halved lengthwise

3/4 cup freshly squeezed lemon juice


1. In a strainer, rinse the rice under cold water for 1 minute, moving it around with your hands to remove some of the starch.

2. To make the rice pudding, in a medium saucepan combine the rice with the milk and vanilla bean and bring to a simmer. Cook until very tender, 20 to 25 minutes. Turn off the heat and stir in the sugar.

3. For the lemon caramel, put the sugar, corn syrup and vanilla bean in a medium high-walled saucepan (this will help protect you from the bubbling hot caramel) and bring to a boil. Cook until it turns golden amber. Using a wooden spoon, carefully stir in the lemon juice; the hot caramel will spatter a little at first. Once the caramel is smooth, remove it from the heat and set aside to cool. Transfer to a container and chill in the refrigerator until ready to serve.

4. To serve the pudding, divide about half of the lemon caramel among 4 or 6 stemmed glasses, and then divide half of the chilled rice pudding on top. Add the raspberries and cover them with the remaining rice pudding. Finish by covering the surface of the puddings with another layer of caramel, which will ooze down to the bottom.