Ingredients
- 4 2/3 cups whole milk
- 1/2 cup white rice( can use Carolina ling grain, Basmati , jasmine or arborio)
- 7 tbsp granulated sugar
- 1 vanilla bean
- 1 3 inch cinnamon stick
- 2 large egg yolks
- Lightly sweetened whipped cream for serving (optional)
Preparation
Step 1
1. In a 4 quart saucepan, combine 4 cups of milk with rice and sugar. With a paring knife, split vanilla bean lenghtwise, scrape out seeds, and add them to the pan.Add the scraped vanilla bean and the cinnamon stick to the pan and bring the mixture to a boil over medium heat. reduce the heat as necessary to maintain a simmer and cook, stirring frequently but gently, until rice is completely tender, about 25 minutes. remove pan from heat
2.In amedium bowl, whisk egg yolks until smooth. Whisk in about 1 cup of the hot rice mixture. Pour the egg mixture back into the pan, adding the remaining 2/3 cup of milk, and stir with a wooden spoon until thoroughly blended. Put the pan over medium heat and cook, stirring constantly,just until the mixture begins to boil,about 2 minutes.
3.Remove from heat and transfer the rice pudding to a bowl and place a piece of Plastic wrap directly on its surface.Set the bowl in an ice bath to cool the pudding quickly. When cool, discard the cinnamon stick and vanilla bean. Recover with plastis wrap on its surface and refrigerate for at least 3 hours prior to serving or place into 6 individual ramekins and cover them with plastic wrap and chill as above
4. Serve with a spoonful of whipped cream
NOTE: Pudding will look a bit loose when cooked and warm,it will thicken to the perfect consistency upon cooling