Vanilla Bean Rice Pudding
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
53
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1.5 cups
Water3 cup
Basmati Rice1 tsp
Salt3 cups
Whole Milk1 cup
Heavy Whipping Cream1 cup
SugarDirections:
1
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat
2
Reduce heat to low; cover
3
Simmer until water is absorbed, about 10 minutes
4
Add milk, cream, and sugar
5
Scrape in seeds from vanilla bean; add bean
6
Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes
7
Remove pudding from heat and discard vanilla bean
8
Divide pudding evenly among small bowls
9
Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly
10
DO AHEAD: Pudding can be made 2 days ahead
11
Keep refrigerated
12
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat
13
Reduce heat to low; cover
14
Simmer until water is absorbed, about 10 minutes
15
Add milk, cream, and sugar
16
Scrape in seeds from vanilla bean; add bean
17
Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes
18
Remove pudding from heat and discard vanilla bean
19
Divide pudding evenly among small bowls
20
Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly
21
DO AHEAD: Pudding can be made 2 days ahead
22
Keep refrigerated