 |
Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
|
From Jill O'Connor at recipezaar, this is the most decadently rich rice pudding I've seen to date. I WILL enjoy! Ingredients:
1/2 cup arborio rice |
8 cups whole milk |
1/2 cup sugar |
1 vanilla bean, split in half lengthwise |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
2 large egg yolks |
1/2 cup heavy cream |
2 teaspoons vanilla extract |
freshly grated nutmeg (optional) |
Directions:
1. Combine rice, milk, sugar, vanilla bean, cinnamon and salt in a large, heavy-bottomed saucepan over medium high heat.
2. Bring mixture to a boil, stirring constantly.
3. Reduce heat to medium low and simmer, stirring every 5 minutes as the mixture starts to thicken.
4. Continue this for about 30 minutes.
5. Continue cooking until the rice is tender but not mushy, about 15 minutes longer.
6. The milk will be thick and the rice tender; the mixture will a little soupy.
7. As pudding cools it thickens.
8. If too thick while still hot, it will cool to a stodgy lump with no creaminess.
9. Whisk egg yolks and cream together in a bowl.
10. Stir slowly into pudding.
11. Continue cooking pudding over medium low heat for 2 to 3 minutes until eggs are cooked through and pudding is creamy, glossy and still fairly soupy.
12. Remove from heat and stir in vanilla.
13. Grate a little nutmeg into pudding, if desired.
14. Remove vanilla bean.
15. Pour pudding into serving bowl and press plastic wrap over the surface to prevent a skin from forming.
16. Refrigerate until cold, at least 2 to 3 hours.
17. Serve cold.
18. NOTE: This pudding is delicious as is or you can fold a dollop of whipped cream into each serving.
|
|