Directions: |
Directions:When using a vanilla bean, leave it in the pudding and then scrape out the seeds when the pudding is almost done. For extra vanilla flavor I use 1 1/2 to 2 vanilla beans.
Combine the milk, rice, salt and split vanilla bean in a large, heavy sauce pan. Carefully bring to a boil over medium high heat, stirring constantly.
Reduce the heat to low, cover, and simmer gently, stirring occasionally, for fifteen (15) minutes.
Uncover and continue simmering, stirring frequently, until the rice is tender and the pudding is reduced to about three and a half (3 1/2) cups, about eight (8) minutes. It is important to let the pudding simmer gently, not boil, and you'll need to stir constantly toward the end of cooking to prevent scorching.
In a medium bowl, whisk the egg yolks and sugar together. Slowly add to this the cooked rice mixture, whisking constantly. Pour the mixture back into the saucepan, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about one (1) minute.
Fish out the vanilla bean at this time and scrape out the seeds and stir the scrapings into the pudding.
Remove the pan from the heat and transfer the pudding to serving size bowls and lay a sheet of plastic wrap right on the pudding's surface to prevent a skin from forming.
Serve warm or chill and serve later. |
Personal
Notes: |
Personal
Notes: When first bringing the milk, rice, salt and vanilla bean mixture to a boil watch it very carefully because as soon as the mixture comes to a boil it will want to foam up and boil over.
A variation on the classic rice pudding recipe is "Coffee Rice Pudding". To make this add two (2) tsp. instant espresso powder to the pudding at the same time you add the vanilla bean and proceed with the recipe as directed.
Serve with a dollop of whipped cream.
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This recipe for Classic Rice Pudding is from