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Creamy Vanilla Rice Pudding

Source of Recipe

From "Pure Vanilla" by Shauna Sever


Recipe Introduction

"Nothing is quite as cozy as a bowl of creamy vanilla pudding. Simple dishes like this are also the perfect way to showcase a flavorful, high-quality vanilla. This pudding can be served chilled or slightly warm — it will appear quite soupy at the end of cooking but will thicken considerably during its time in the fridge."

List of Ingredients

â—¦ 6 cups whole milk
â—¦ â…” cup medium-grain white rice
â—¦ â…“ cup granulated sugar
â—¦ 1 vanilla bean, split lengthwise and caviar scraped
â—¦ ¾ teaspoon salt


Recipe

In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod, and salt. Bring to a simmer over medium heat, stirring gently. Cover pot; reduce heat to low, and simmer for 15 minutes.

Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more.
Remove pot from heat and let pudding cool for 5 minutes before transferring to a heatproof bowl. Refrigerate until cold and thick, at least 4 hours or as long as overnight.


Makes about 4 cups



• Warm Vanilla-Rum Rice Pudding:
Give this pudding a warm, boozy glow by whisking in two large egg yolks and adding a shot of dark rum during the last five minutes of cooking.