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Rice Pudding with Nectarines and Amaretto

Rice Pudding with Nectarines and Amaretto

Renée Robinson

Perfect for Summer – Ice Cold and Creamy Rice Pudding.

This came about because I made a mistake. I really don’t know how it happened, but I ended up having 25 pounds of Homai Calrose medium grain sushi rice delivered in my last Costco order. I remember looking at it awhile ago, but have no recollection of having put it in my order. Oh, well. We’re rice eaters and I knew it wouldn’t go to waste.

But seeing as we had this load, my son suggested we start experimenting with rice pudding. Talk about fun. We love different kinds of rice puddings, but this time I was going for a particularly creamy stove top version. I’ve never been perfectly satisfied with any I’ve made.

I knew I only wanted dairy, sugar, rice, and a little vanilla – no eggs. I really wanted to just taste the actual rice and the dairy. I felt this kind of rice would be perfect because it has a little chew after it’s cooked and it gives off a lot of starch if it isn’t rinsed. This seemed perfect for thickening up the pudding. And I didn’t want this too sweet. After playing around with the amounts, I finally found the right mix by using whole milk, rice, sugar, a big pinch of salt, and a little vanilla extract. 

I had tried adding some heavy cream, but I wasn’t happy with the result. It was too heavy. But I also felt the end result was still lacking in both richness and the right texture. I whipped half a cup of heavy cream and folded it in after the pudding had cooled. I loved what it did for the texture, but felt it was now too rich. Then I tried whipping up half the amount of heavy cream with an equal amount of buttermilk. Oh, yes! This was it. The flavor of the buttermilk was the perfect balance for the pudding and the texture was now ridiculously good.

For my next batch, I decided to add some chopped ripe nectarines. I stirred them in near the end of the cooking time and only let them cook for a couple of minutes. After it had chilled (and further thickened), I folded in the whipped buttermilk and cream, to which I had added some Amaretto because I love the flavor of almonds with nectarines or peaches. You could substitute a little almond extract for the Amaretto if you don’t have any on hand.

I scattered on black sesame seeds * right before serving, only because I thought a little crunch would be nice and we ended up adding even more after we tasted it. A few mint leaves are also a nice addition.

We’ve had such a good time trying out other variations. I stick with the basic ingredients, but play around with the flavorings. I had some of those delicious dark Luxardo cherries sitting in a jar, so I added a few tablespoons of their syrup and a little kirsch to the whipped cream and buttermilk for one batch. A few chopped Luxardo cherries on top of each serving were superb.

Rice Pudding with Cherries

I did have one complete fail. We tried a hibiscus version. Well, after grinding up the dried hibiscus petals and adding them to the pudding as it was cooking I ended up with a disaster. The hibiscus caused the dairy to break and it was inedible. Scratch that idea off the list. 

But I can see all different ways to go with this pudding, depending on what fruits are in season, etc. I also think it’s really good with no other additions, just the vanilla and a sprinkle of cinnamon or nutmeg when it’s served. All I know is that we all love this rice pudding and that’s a good thing because I’ll probably be making a whole lot of it. After all, I’ve only got 23 pounds of rice left.

*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links that, at no additional cost to you, may pay me a small commission and help support the costs of this website. Read full privacy policy here.

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Rice Pudding with Nectarines and Amaretto

Recipe by Renée Robinson



No need to heat up your oven for this creamy rice pudding. Milk, rice, sugar, and salt are cooked in a pot on the stovetop. Chopped nectarines are added during the last couple of minutes. After it chills, whipped cream, a little buttermilk, and Amaretto are folded in. Top it with black sesame seeds and fresh mint for a cooling and lusciously creamy dessert. Perfect for a hot summer day!

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  • 6 cups whole milk

  • 125 g (1/2 cup + 2 tablespoons) granulated sugar

  • Large pinch of kosher salt

  • 200 g (1 cup) medium grain sushi rice - I used Homai Calrose sushi rice medium grain

  • 1 teaspoon vanilla extract

  • 3 ripe nectarines, pitted and chopped into bite size pieces

  • 1/4 cup heavy cream

  • 1/4 cup buttermilk, preferably full fat

  • 2 tablespoons Amaretto or 1/2 teaspoon almond extract

  • Black sesame seeds *

  • A few fresh mint leaves, optional


  • Combine the milk, sugar, and salt in a large saucepan (I used a 4 quart pot) over medium heat, stirring until the sugar melts. Add the rice, bring to a simmer, while stirring, and adjusting the heat as necessary in order to maintain a gentle simmer. Let cook, while stirring occasionally, for about 50 minutes, or until the rice is fully cooked. You will need to stir it more often when it’s near the end of cooking, as it will thicken and stick to the bottom of the pan if it’s not stirred frequently.
  • Stir in the vanilla extract and the chopped nectarines. Cook and stir gently for another 2 - 3 minutes, until the nectarines are fully heated and just starting to soften. Remove from the heat, transfer the rice pudding to a large bowl, and refrigerate until fully chilled, stirring once or twice.
  • With an electric mixer on high speed, whip the heavy cream, buttermilk, and Amaretto until it reaches soft peaks. Fold into the chilled rice pudding, sprinkle on the black sesame seeds, spoon into serving bowls and Enjoy!

8 Responses

    1. Hi, Karen! Oh, it most definitely can be made in advance. I chill it in the fridge and it keeps well for at least a few days. Please let me know how you like it! Thank you!

  1. Renee, I made the pudding and it was just straight out heavenly.
    The nectarines along with the tang of the buttermilk.
    I can’t explain it, but it was the best rice pudding I’ve ever eaten.
    It was rich and hard to stop eating.

    1. Surati, I’m thrilled that you appreciated and loved it, too!!! We feel the same way about it. No reason to be humble, I, too, think it’s the best rice pudding I’ve ever eaten. Lol!

  2. OMG – This recipe ! Renee, I cannot eat like this very often. So rich. But I can make it for a dear dear 98 year old friend who need the fat, it will be like medicine for him. ( Of course I’m going to have some too )

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