Creamy Rice Pudding

Creamy Rice Pudding is a fast, delicious and easy recipe which is a great ending for casual entertaining or an everyday meal.

Creamy Rice Pudding is an old fashioned hearty comfort food, perfect for these cool November evenings. It is a simple to make dessert, that is cooked on the stove top, but the flavour screams sophistication.

Lemon rind, cinnamon stick and vanilla bean are all cooked into the pudding. The result….outstanding!

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Serves	4 - 5
Inspiration	Canadian Living - Rush Hour Cookbook

Ingredients

1/2 vanilla bean (fruit of an orchid that goes through a fermentation process. Most of them come from the region of Madagascar)
2 1/2 Cups water
1/2 cup seedless raisins
pinch of salt
1 stick cinnamon
1 Strip lemon peel
1 cup basmati rice or long grain rice
1 1/2 Cups half and half cream
1/2 cup white sugar
2 Large egg yolks (beaten)

Optional

ground cinnamon

Directions


The vanilla bean should be soft. To use the vanilla bean, hold down the end of the vanilla bean and slice it in half along the length. Then use a knife to scrape the grains which is the vanilla flavour from the bean. You will use these grains as well as half the bean. They will add a delicious vanilla flavour. You can substitute 1/2 teaspoon of vanilla, but the vanilla bean is superior in flavour. Put aside the other half of the vanilla bean for another dish.

Add the water, raisins, salt, cinnamon stick and lemon peel to a clean pot.

Bring to a boil and then stir in the rice, 1/2 the vanilla bean and the vanilla grains. Reduce the heat to low. Cover and simmer until the rice is tender and the liquid is almost all absorbed, about 20 minutes.

Combine the cream and sugar. Stir this mixture into the rice mixture. Cook gently over low heat until the mixture is creamy, about 10 minutes.

Separate the eggs (retain the egg whites for another dish or white egg omelet). Gently beat the egg yolks. Whisk a little hot rice mixture into the egg yolks and then stir the yolk mixture back into the pot. Cook over medium-low heat until the mixture thickens, about 1 minutes.

Just before serving remove the lemon rind, cinnamon stick and vanilla bean. Serve warm, at room temperature or chilled. Sprinkle with ground cinnamon, if desired. It can be eaten plain or with a little milk poured over it.