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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Vanilla Bean Rice Pudding

on March 4, 2014

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Vanilla Bean Rice pudding served in a glass with a cinnamon stick and topped with chocolate chips gives an added touch of elegance.

I started by cooking the 3/4’s cup of Arborio rice in 1 1/2 cup of boiling water with a pinch of salt and 1 tablespoon of unsalted butter. I brought the rice back to a boil, stirring only once, then reduced it to the lowest heat and simmered the rice covered until all the water was evaporated by the rice. This took maybe around 20-30 minutes or until the rice was Al dente. In a large pot, I took 4 cups of half and half, 1 seeded vanilla bean and it’s pod, 1/2 a cup of sugar, and 1 teaspoon of ground cinnamon, and heated this up on low heat until the mixture was infused with the flavors of the vanilla and cinnamon. Then I added the cooked Arborio rice to this mixture and cooked this together until the rice absorbed the milk mixture and started to become nice and thick. At this point, I added 1 more cup of half and half gradually, off the heat and stirred it into the rice mixture until the rice pudding was exactly the consistency I wanted. You can either serve the rice pudding warm or put it in the frig and serve it cold whatever you like. I also like to serve it in a fancy glass with a cinnamon stick and maybe a few chocolate chips on top.

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