Vanilla Rice Pudding

By AzWench

When my mom was a little girl, her mother used to cook rice pudding-a frugal dessert made from leftover cooked rice. My more modern version of this homespun dessert is made with jasmine rice, whipping cream, and vanilla bean. At my house, we often top it with fresh fruit and nuts. Sometimes, I might even sprinkle sugar on top and brulee it.

Ingredients

• 1 cup cooked jasmine rice
• 1 1/2 cups fat-free milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 1 vanilla bean (split lengthwise and scraped), or 1 tablespoon vanilla bean paste, or 2 teaspoons pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 tablespoon unsalted butter

Preparation

Step 1

Heat the rice, milk, cream, sugar, and salt in a saucepan over medium-low heat, stirring until the sugar dissolves. Add the vanilla bean and seeds. Reduce heat to low and cook, stirring occasionally, until thickened, about 15 minutes. Remove from the heat. Discard the bean.

Beat the whole egg and egg yolk in a small bowl. Stir in a few tablespoons of the hot milk mixture into the eggs to warm them. Slowly mix the warmed eggs back into the saucepan. Return the saucepan to low heat and cook, stirring constantly, for 5 minutes. Remove from heat and stir in the butter. Let cool for 5 minutes.

Serve the pudding warm or pour into a bowl, refrigerate for 1 to 2 hours, and serve chilled.