i am currently reading Molly Wizenberg's book A Homemade Life
. it is luscious! i love her writing style - it is smooth and so easy to read. i am hoping to post a review of the book once i am finished - but with my schedule lately -who knows when that will be!
this is the first recipe of Molly's that i have made and let me tell you - there will be many more. it needed ZERO tweaks. i love it when that happens.
vanilla bean rice pudding is the ultimate comfort food! the vanilla flavor is obvious without being overwhelming and the pudding is so perfectly creamy you won't be able to stop eating it. the best part is - it is even better the next day. i served it with apple and pear compote
although it is equally amazing on its own.
vanilla bean rice pudding
recipe by Molly Wizenberg via bon appetit
1 1/2 cups water
3/4 cup basmati rice
1/4 teaspoon salt
3 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 vanilla bean, split lengthwise
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. (alex and i both agree it improves with time)
Serve with Apple and Pear Compote
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