Savory French Onion Rice Pudding
1 hour
Contemporary Fusion
Serves: 4-6
Savory French Onion Rice Pudding brings together the cozy richness of French onion soup and the creamy comfort of rice pudding, a unique twist made irresistible with Royal® Basmati Rice. Toasted basmati simmered in beef broth and milk creates a velvety base, while deeply caramelized onions add sweetness, depth, and a touch of tang from balsamic, white wine, and Worcestershire. Finished with melted Parmesan/Gruyère and mozzarella under the broiler, this dish is warm, savory, and perfect for cold-weather gatherings or cozy nights in.
Ingredients
- 2 tbsp butter (for toasting rice)
- 1 cup uncooked Royal Basmati Rice
- 2 1/2 cups beef broth
- 1 cup whole milk
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp butter (for the onions)
- 2 large yellow onions, thinly sliced
- 1 tbsp balsamic vinegar
- ¼ cup white wine
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ¼ cup grated Parmesan or Gruyère
- ½ cup mozzarella
Preparation
- In a medium pot, melt 2 tbsp butter over medium heat. Add the 1 cup uncooked basmati rice and toast for 2–3 minutes until fragrant. Add 2 1/2 cups beef broth and 1 cup whole milk. Tip to prevent curdling: keep heat at medium or lower, add the milk while stirring, and maintain a gentle simmer. Season with 1 tsp salt and 1 tsp pepper. Simmer uncovered for 15 minutes, stirring occasionally.
- In a separate skillet, melt the remaining 2 tbsp butter over medium-low heat. Add the sliced onions and cook 20–30 minutes until deep golden and caramelized. Deglaze with 1/4 cup white wine. Add 1 tbsp Worcestershire, 1 tbsp balsamic vinegar, and 1 tsp dried thyme. Simmer 2–3 minutes, then stir into the rice.
- Transfer the mixture to a skillet or baking dish. Top with Parmesan or Gruyere and mozzarella. Broil 2–4 minutes until bubbly and browned.
