"Hunger is the best sauce in the world."--Cervantes

Rice Pudding (Martha Stewart's recipe) Recipe

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This recipe for Rice Pudding (Martha Stewart's recipe), by , is from Mary and John's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Hare
Added: Thursday, January 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c Arborio rice, rinsed (this is an Italian rice that cooks up much creamier than regular rice)
6 cups whole milk (not 2%)
1/2 vanilla bean, split and scraped
1/2 c sugar
pinch of salt
1/4 c heavy cream
1 tsp freshly grated orange zest

Directions:
Directions:
1. 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.

2. Remove vanilla bean; stir in orange zest and heavy cream.

May be served at room temperature or chilled

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 - 60 minutes
Personal Notes:
Personal Notes:
Even though you have to stand and stir this mixture for 45 minutes, it is well worth it. A delicious, delicious pudding.

 

 

 

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