Vanilla Bean Rice Pudding
Active Time: 25 minutes | Total Time: 35 minutes (plus cooling time) | Serves 6 | Gluten Free
- ¾ cup Arborio rice
- 3½ cups whole milk
- ½ cup heavy whipping cream
- 1 vanilla bean or 1 teaspoon pure vanilla extract
- ¼ cup sugar
- ¼ teaspoon kosher salt
- 4 large egg yolks
- Grated orange zest or fresh fruit, for serving
In a medium saucepan, combine the rice, milk, and cream.
Using the tip of a paring knife, cut the vanilla bean pod down the middle. Scrape out the seeds and add them and the pod to the rice mixture. Place over medium heat and let come to a simmer. Simmer, stirring occasionally, until the rice is tender, about 25 minutes (you may have to reduce the heat to keep at a gentle simmer). Remove the pod.
Stir in the sugar and salt and remove from the heat.
In a small bowl, stir the yolks together. While constantly stirring the rice mixture, pour in the eggs and stir until vigorously until incorporated. Over medium heat, cook, stirring constantly, for 1 minute, to fully cook the eggs without scrambling them.
Pour the pudding into a serving bowl and let cool to room temperature. Refrigerate until completely chilled.
Divide the pudding among cups. Grate orange zest over the tops or top with fresh fruit and serve. Or eat it plain.
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