Vanilla Bean Rice Pudding Food

RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM

Steps:

• Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
• Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.

VANILLA BEAN RICE PUDDING

Steps:

• Combine milk, rice, sugar, raisins, butter, and salt in a slow cooker, and stir well.
• Scrape seeds from vanilla bean. Add seeds, and bean to milk mixture.
• Cover with lid, and cook 2 1/2-4 hours or just until rice is tender, and most of the liquid is absorbed.
• Place egg in small bowl. Stir well with a whisk, and gradually add 1/2 cup hot rice mixture to egg.
• Return egg mixture to slow cooker, stirring constantly with a whisk.
• Cook 1 minute while stirring.
• Remove inner vessel from slow cooker.
• Let stand 5 minutes, and mix cinnamon, and sour cream.
• Discard vanilla bean.
• Serve warm , not hot or refrigerate until fully chilled.

VANILLA RICE PUDDING

Steps:

• Place milk, sugar, rind, vanilla bean and seeds (or extract) in a saucepan and bring to a simmer over medium-low heat.
• Add rice and stir occasionally.
• Cook for 30 minutes or until rice is tender.
• Add yolks one at a time, mixing well.
• Remove from the heat and leave to stand for 5 minutes.
• Remove rind and vanilla bean.
• Spoon into bowls and top with rhubarb and cream.

CREAMY VANILLA RICE PUDDING

Steps:

• In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod, and salt. Bring to a simmer over medium heat, stirring gently.
• Cover pot, reduce heat to low, and simmer for 15 minutes. Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more. Remove pot from heat and let pudding cool for 5 minutes; fish out the vanilla bean pod before transferring to a heatproof bowl.
• refrigerate until cold and thick, at least 4 hours or as long as overnight.
• Tip: may add 2 large egg yolks and a sot of dark rum during the last 5 minutes of cooking for a more grownup twist.
• Note: this recipe calls for medium grain white rice (not long- or short-grain rice), which lends the perfect amount of starch, creaminess, and texture to the pudding.
• Cooking time is cooling time.

RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM

Steps:

• Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.
• Bring the milk to a boil.
• Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
• Mix in the sugar, rum, and orange peel. Discard the vanilla bean.
• Cook until the mixture thickens, 5 to 10 minutes longer.
• Spoon the rice pudding into bowls.
• Cover and refrigerate until cold, about 5 hours.
• Serve with orange segments if desired.