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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rice Pudding (Martha Stewart's recipe) Recipe

1.5 stars - based on 1 vote
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This recipe for Rice Pudding (Martha Stewart's recipe) is from Mary and John's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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