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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

Vanilla Bean Rice Pudding.jpg

My Vanilla Bean Rice Pudding is one of my very favorite dishes to make on a really cold night. Rice pudding is definitely a comfort food that we enjoy having during the winter months. Served in a fancy glass adds a touch of elegance.

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Prep Time: 7 to 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 6 to 8 servings
Equipment: 5-quart heavy-bottom saucepot, large mixing bowl

Ingredients:
3/4 cup of Arborio rice
1 1/2 cups boiling water
1 teaspoon of Kosher salt
1 tablespoon of unsalted butter

5 cups of half-and-half
1 vanilla bean, seeded, save the pod
1/2 cup of granulated sugar
1 teaspoon ground cinnamon
garnish with cinnamon sticks and chocolate chips

Directions:
Start by adding Arborio rice to a heavy-bottom saucepot with 1 1/2 cups of water. To the water add 1 tablespoon of unsalted butter. Bring to a boil, stir once, and simmer covered, on the lowest heat for 9 to 10 minutes, or until most of the water is absorbed.

Note: If your stove is very hot, pull the pan halfway off the burner.

Stir in 4 cups of half-and-half, the seeded vanilla bean and its pod, granulated sugar, and ground cinnamon. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, especially towards the end. Fish out the vanilla bean pod. Off the heat add the remaining 1 cup of half-and-half. Stir well. Pour into a large mixing bowl. Place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.

To Serve: I like filling a fancy glass with the Vanilla Bean Rice Pudding.  Place a cinnamon stick into the pudding and top with few chocolate chips. Serve warm or chilled.

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