Vanilla Bean Rice Pudding Cook Time: 30 minutes Yield: Serves 4 This Vanilla Bean Rice Pudding is a silky, creamy, slightly sweetened rice custard full of aromatic vanilla bean and slightly spiced with cinnamon. It is easy, but does require fairly constant attention. Ingredients 4 cups whole milk ½ cup uncooked Arborio rice pinch kosher salt 1 vanilla bean, split (or 1 ½ teaspoon vanilla extract) 2 large egg yolks 1/3 cup granulated sugar pistachios, for serving cinnamon, for serving Download an Apple Butter e-Cookbook Instructions In a large, heavy bottomed saucepan add the milk, rice, salt and split vanilla bean, stir to combine. If you are using the extract instead of the bean, don’t add it yet. Bring to a boil over high heat, stirring constantly. Reduce heat to low, cover and simmer gently, stirring occasionally for 15 minutes. While the pudding is simmering, combine the egg yolks, sugar and extract (if you are using it) in a medium bowl. Whisk together until the egg yolks are integrated. Set aside. Uncover and simmer, stirring frequently until the rice is tender and the pudding has thickened. Do not boil the rice and stir constantly towards the end to keep the milk from burning. Remove the vanilla bean and scrape out all the seeds into the pudding. Slowly add the cooked rice mixture to the egg mixture, whisking constantly to keep the eggs from scrambling. Return the entire mixture to the saucepan and continue cooking over low heat until the mixture is thick and coats the back of a spoon, about 5 minutes. Remove the pan from the heat and transfer the rice pudding into a serving dish or storage container. Cut a piece of parchment paper to fit over the top of the pudding. You can also use a piece of plastic wrap. Make sure it covers the entire surface so that a skin doesn’t form. Cover and refrigerate until cold. Serve cold with a sprinkle of pistachios and cinnamon. Notes: You can also serve the pudding warm or at room temperature, but I prefer it cold. Recipe modified from Fine Cooking
Posted on: Sat, 08 Nov 2014 21:06:45 +0000
Trending Topics
Recently Viewed Topics
© 2015