My Rice Pudding is one of my very favorite dishes to make on a really cold night. This dessert is definitely a comfort food we enjoy having during the winter months. Served in a fancy glass adds a touch of elegance.
Prep Time: 7 to 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutesutes
Yields: 6 to 8 servings
Equipment: 1 (6-quart) heavy-bottom sauce pot, whisk, rubber spatula, paring knife, plastic wrap, large bowl
3/4 cup of Arborio rice
1 1/2 cups boiling water
1 teaspoon of Kosher salt
1 tablespoon of butter, unsalted
5 cups of half-and-half
1 vanilla bean, seeded
1/2 cup of vanilla-flavored granulated sugar
1 teaspoon ground cinnamon
Cinnamon sticks for garnish
Semi-sweet chocolate chips morsels for garnish
1/4 cup of rasins, optional
1 tablespoon of Bourbon, optional
Start by adding Arborio rice to a heavy-bottom saucepot with 1 1/2 cups of water. To the water add 1 tablespoon of butter and Kosher salt. 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 skin from forming.
I like to serve rice pudding in a fancy glass. Place a cinnamon stick into the pudding and top with few chocolate chips. Serve warm or chilled.
Note: For chilled rice pudding, refrigerate for at least 1 hour.
There you have it, my Rice Pudding.