Vanilla Bean Rice Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 1 1/2 cups water
- 1/2 cup sugar
- 3 cups whole milk
- 1/2 vanilla bean, split lengthwise
- Carbohydrate 32 g(11%)
- Cholesterol 50 mg(17%)
- Fat 14 g(22%)
- Fiber 0 g(1%)
- Protein 5 g(9%)
- Saturated Fat 9 g(43%)
- Sodium 126 mg(5%)
- Calories 271
Preparation Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes. Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.
Preparation Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes. Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.
