Tuesday, April 26, 2011

Homemade Creamy Rice Pudding

I have been trying to master rice pudding for....ever! This is truly amazing rice pudding. It is so creamy, flavorful, and DELICIOUS! It took me quite a while to cook it, I had it on too low. I would suggest putting it on medium low to simmer, and stirring constantly rather than low and checking back every now and then. But, no matter how you decide to do it...you will love it!

Homemade Creamy Rice Pudding
Printable Version

3/4 cup Arborio rice, rinsed
6 cups whole milk
1/2 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
1/2 cup sugar
Pinch of salt
1/4 cup heavy cream
desired toppings (ideas at the end of the recipe)

In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
Remove vanilla bean; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled. Top with anything you can think of...coconut, mangos, fresh fruit, chocolate shavings, pureed graham crackers, crushed candy bars...the possibilites are endless!

Recipe from Mel’s Kitchen Cafe

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