Saturday, April 04, 2009
Lori, (All that Splatters) shared her favourite rice pudding recipe with me. It was Giada de Laurentiis recipe for Rice Pudding with Vanilla Bean, Orange and Rum. Lori told me that it was the creamiest rice pudding and she was right. I made a couple of adjustments. I left out the orange and the rum. Orange isn't a favourite flavour of mine, but added a little more sugar and some white chocolate. Definitely going to make this again. And I'm taking some to work with me for lunch.
Home Cookin Chapter: Recipes From Thibeault's Table
Rice Pudding with Vanilla Bean, Orange and Rum
Recipe courtesy Giada De Laurentiis
5 cups whole milk
2/3 cup Arborio rice or other short-grain white rice
1 vanilla bean, split lengthwise
1/2 cup sugar
2 teaspoons dark rum
1 teaspoon grated orange peel
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.