Ingredients for Vanilla Rice Pudding
- 4 cups whole milk
- Caster Sugar
- Orange Rind
- 1 vanilla bean (split and scraped)
- Arborio Rice
- Egg Yolks
- 1 cup chopped rhubarb
- Light Cream
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How to Make Vanilla Rice Pudding
- Preheat oven to 350°F (175°C).
- Prepare the rhubarb compote: Toss 1 cup chopped rhubarb with 2 tablespoons sugar and 1 tablespoon water in a baking dish. Bake for 20-25 minutes, or until tender.
- In a medium saucepan, combine 4 cups whole milk, 1/2 cup granulated sugar, 1 vanilla bean (split and scraped), and the zest of 1 lemon. Bring to a simmer over medium-low heat, stirring occasionally.
- Add 1 cup Arborio rice and stir well. Reduce heat to low, cover, and simmer for 30 minutes, or until the rice is tender and creamy, stirring occasionally.
- In a separate bowl, whisk 2 large egg yolks. Slowly temper the yolks by whisking in 1/2 cup of the hot rice pudding.
- Pour the tempered yolks back into the saucepan with the remaining rice pudding. Cook for 1-2 minutes, stirring constantly, until the pudding slightly thickens. Do not boil.
- Remove from heat and let stand for 5 minutes. Remove the vanilla bean and lemon zest.
- Spoon the rice pudding into bowls. Top with the baked rhubarb compote and a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
66g
Fat
35g
Carbs
21g
