Son's Favourite Rice Pudding
I remember making this for the first time on a snowy winter day. This sweet, rich and creamy dessert was a perfect fit for the cold weather, and especially after a fun-filled day of active winter sports. Today, whenever I think of this recipe, I simply can’t help the fact that my mouth starts to involuntarily water. It’s just sooo yummy!! More importantly, I can’t help smiling and thinking of my son :). He had it right on the ‘favourite factor’ of this recipe!
Son’s Favourite Rice Pudding
Special Note: The whipping cream is optional but if you go for it, it truly turns this into a rich lush dessert treat.
Ingredients:
1/2 c short grain rice
4c whole milk
1/4c brown sugar
1 vanilla bean, split
1/2 whipping cream (optional)
Instructions:
Put the rice, milk, sugar and vanilla in an uncovered saucepan over medium-low heat.
Cook, stirring occasionally to prevent sticking, until the rice has absorbed almost all the milk (about 50 minutes).
It should be runny thick, like tapioca.
Remove from the heat and pluck out the vanilla bean.
Transfer to a bowl.
Lay a piece of plastic wrap (like saran wrap) onto the surface to prevent a skin from forming, and cool to room temperature.
Once cooled, whip the cream into peaks and fold as much as you’d like into the mixture. Pour into a serving bowl, wrap and chill thoroughly.
Serving: This is delicious served plain! But also great with fresh raspberries or raspberry coulis or, especially in the winter, try simply sprinkling a little cinnamon on top.
