I don’t like using
such adjectives as “perfect” or “best” when it comes to recipes (even if I
often include those words in my online searches :-), but this rice pudding recipe
(thanks to Du miel
et du sel) is nearly perfect. So much so, that I didn’t even think I really
liked rice pudding until I tasted this, and now I ♥ rice pudding! Plus, it
is super easy, minus the 40 minutes of cooking time, but it’s worth it.
The recipe said for 6
to 8 persons, but I would say it is more like 4, unless no one is really hungry
once the dessert course arrives. And next time I make it, I'm going to double the recipe since it did not last long!
Ingredients (metric)
-1 liter of milk (unpasteurized
was suggested, I went with pasteurized, but farm fresh)
-1 vanilla bean
-150 g round rice (do
not rinse or pre-boil the rice)
-75 to 100 g sugar
(based on your preference, added at the end)
Ingredients (US)
-Approx. 1 quart milk
-1 vanilla bean
-¾ C round rice (do
not rinse or pre-boil the rice)
- ½ to ¾ C sugar
(based on your preference, added at the end)
It’s probably best to
use a heavy bottomed pan with a lid (I used my dutch oven). Cut open one side
of the vanilla bean lengthwise and add it to the milk in the pan, and bring to
a gentle boil. Then sprinkle the rice over the milk, stir, and bring back to a gentle boil. Then reduce the heat to low so that the mixture bubbles very lightly, barely a
boil, and put the cover on, but cracked open a little so the mixture doesn’t
overflow. Cook for 40 minutes, stirring once every 10 minutes.
At the end of the 40
minutes, the pudding will still be a bit liquid, but that’s OK. This is when
you mix in the sugar (I found that 75g or ½ C was plenty, but you might have
more of a sweet tooth than me), then pour the mixture into a bowl, let cool
outside of the fridge for a bit, then put in the fridge. The rice pudding can be
eaten warm or cold, it's up to you, I liked both!
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