Rice is my favorite food. Tomatoes too, it's a tie. Anyways, we were invited over to our fun neighbors' house for an Indian-themed dinner last week, and I offered to bring dessert. I thought rice pudding would be a nice way to tie everything together. Plus, well, I just love rice in all forms.
I had never made rice pudding before, and boy did I underestimate the difficulty and guesswork. I really had to play with the cooking times in the recipe, cooking the rice in step 3 about 15 minutes instead of 25, and then extending the time in step 4 to about 40 minutes instead of 10 before I felt it was thick enough.
In the end, it rocked everyone's socks off. This was also my first time using a real vanilla bean. Fun! Would definitely make this again now that I figured out the timing. Also, I omitted the rum since we didn't have any on hand. I didn't miss it, but I'm sure it would be a yummy addition.
Vanilla Bean Rice Pudding
Adapted from Everyday Italian
5 cups 1% low-fat milk
2/3 cup arborio rice
1 vanilla bean, split length wise
1/2 cup sugar
2 teaspoons rum, optional
1. In a heavy, medium saucepan, combine milk and rice. Scrape in the seeds from the vanilla bean and add the bean.
2. Bring the milk to a boil, stirring occasionally.
3. Reduce the heat and simmer, stirring frequently, until rice is tender, about 25 minutes.
4. Stir in the sugar and rum. Cook until mixture thickens about 10 minutes longer.
5. Discard the vanilla bean.
Note: If you're on Weight Watchers, this recipe is 4.5 points for a serving.