The Best Rice Pudding EVER
Sallie
This recipes is from Molly Wizenberg at Bon Appetit magazine. I think it is rice pudding perfecto! (And I used the long grain rice).
ingredients
- 1 1/2 C water
- 3/4 C basmati rice (or long grain)
- 1/4 t salt
- 1/4 t cinnamon
- 3 C whole milk
- 1 C heavy cream
- 1/2 C sugar
- 1 vanilla bean
directions
- 1
Bring water,rice and salt to a boil over medium heat. Add cinnamon. Reduce heat to low; cover and simmer for 10 minutes, til water is absorbed. Add milk, cream and sugar. Scrape in seeds from split vanilla bean; add bean.
- 2
Increase heat to medium and cook until rice is tender and mixture thickens to soft, creamy texture, about 35 minutes.
- 3
Remove from heat and discard vanilla bean. Divide pudding into individual serving bowls. Serve either warm or chilled.
Source: Sallie
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