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This post was created in partnership with Stonyfield. As always, all opinions are 100% my own.

Rich, creamy rice pudding gets a vanilla infusion in this decadent dessert recipe.

This rice pudding was out-of-this-world delicious, and the Confiture de Lait topping somehow made it even better!

I didn't put enough water in my pan while the Confiture de Lait was cooking, and it was a little... less than photogenic. But it was insanely delicious nonetheless.

I ~~invited myself over~~ asked my friend Julia if I could have a small gathering at her house to watch the Oscars and check out Stonyfield's new Petite Crème ad.

What can I say, people are pretty willing to have you commandeer their TV when you're providing drool-worthy desserts and libations! And the desserts were outstanding!

Stonyfield sent over some goodies to help make my Oscars party even more fun - helloooooo, 2015 Awards Night BINGO! The squares on the cards were hilarious - things like "winner walks the wrong way off the stage", "winner has an accent" and "Neil Patrick Harris does magic" were totally cracking us up.

The Petite Crème wine charms helped keep us from mixing up our Prosecco glasses while we were trying to score that first BINGO. For the record, I came in DEAD LAST, but I always love a good game, so I had a blast anyway.

In addition to the rice pudding, I made these adorable Chocolate Covered Raspberry Petit Fours with Petite Crème Filling that were a big hit. The brightness of fresh fruit was perfect with the rest of the decadence.

We also enjoyed one of Stonyfield's new bite-sized frozen treats - Frozen Yogurt Pearls. These little beauties are only about 20 calories per pearl, and each has a flavor of frozen yogurt wrapped in a second flavor of fruit skin. The technology used to make the skins was even named one of TIME Magazine's Top 25 Inventions of 2014!

The flavor combos were all delicious - I don't think I can pick a favorite! And I love that they're melt-free, mess-free and satisfying without being too rich.

Although, I suppose if you're eating them with rice pudding and petit fours and Prosecco...

AHEM.

All in all, my Oscars party was a big, delicious success. I can't wait to make this rice pudding again. It was beyond delicious!

📖 Recipe

Rice Pudding with Stonyfield Vanilla Petite Crème + Oscars Party

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Author: Chef Ludo Lefebvre
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Stovetop/Oven
Cuisine: American

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Description

Rich, creamy rice pudding gets a vanilla infusion in this decadent dessert recipe.

Ingredients

Scale

Rice pudding:
3 ¼ cups heavy cream

1 ¾ cups milk

¾ cup Carolina Gold rice or Arborio rice

½ cup sugar

1 ¼ cups or 2 Vive La Vanilla Petite Crème cups (300gr)

Confiture de Lait:
1 14-ounce can sweetened condensed milk

Sea salt

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Instructions

Rice pudding:
Put all the ingredients into a pot (except Petite Creme). Bring the mixture to a simmer, stirring constantly making sure that it doesn’t stick to the bottom of the pot. Cook for 45 minutes until the rice is tender and the mixture is very thick. Transfer cooked rice to a shallow bowl, place that bowl inside another bowl of ice water and allow to chill completely. Once cool you may keep in refrigerator.

Transfer chilled rice to a large bowl. Slowly and gently, fold the Petit Crème into the rice, Blend until fully incorporated. Rice mixture should be light and creamy.

Serve with Confiture de Lait (recipe below), crème anglaise, fresh seasoned fruits, and /or jams, allowing each guest to be added in as desired.

Confiture de Lait:
Preheat oven to 425 degrees. Boil some water. Pour the condensed milk into a glass pie pan or shallow baking dish. Stir in a few grains of sea salt and cover the pie pan with foil. Place the pie pan in a roasting pan and add enough hot water to the pan so that the water rises halfway up the sides of the pie pan. Bake until the milk turns caramel-brown, 1 to 1 ¼ hours. Make sure you have enough hot water in the roasting pan. Cool in the roasting pan. If the caramel is lumpy, whisk or strain through a fine-mesh sieve. Keep refrigerated. To serve, warm gently in a hot-water bath.