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Blackberry Rice Pudding

Source of Recipe


From "Gale Gand's Lunch!" by Gale Gand



List of Ingredients



• 1 cup short-grain rice (such as Arborio or Japanese sticky rice), rinsed in a colander until the water runs clear
  
• 4½ cups milk
  
• ¼ vanilla bean, split lengthwise
  
• ½ teaspoon grated lemon zest
  
• 4 large egg yolks
  
• ½ cup sugar
  
• 2 cups halved fresh blackberries
  






Instructions



1. In a heavy saucepan, combine the rice, milk, vanilla bean, and lemon zest and bring to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
   
   
2. Stir the egg yolks into the cooked rice mixture and cook on low just until thickened, 1 to 2 minutes. Stir in the sugar to dissolve it, then gently stir in the blackberries.
   
   
3. Pour the rice pudding into ramekins or dessert cups and serve immediately or cover tightly with plastic wrap and refrigerate until ready to serve. The rice pudding keeps in an airtight container in the refrigerator for up to 4 days.
   
   Serves 4 to 6