This recipe was featured in the March issue of Bon Appetit, in Molly Wizenberg's(Orangette) column. I had earmarked the recipe the moment I read my magazine. The article really touched my heart as she speaks of her father, herself , and rice pudding. She lost her Father to cancer in December 2002...I also lost my Dad to cancer in December 2002. That made reading her beautiful article all the more meaningful to me. My Dad also loved rice pudding...it felt good to make this recipe...he would have loved it.
Vanilla Bean Rice Pudding
recipe by Molly Wizenberg
Bon Appetit Magazine March 2009
Cooking Life columnist Molly Wizenberg remembers her father with this recipe for one of his favorite dishes, rice pudding. This rich, creamy pudding is delicious served warm or cold. If you feel like dressing up the dessert a bit, add a cinnamon stick while the rice is cooking, or top the finished pudding with a sprinkling of raisins and a little freshly grated nutmeg just before serving.
6 to 8 servings
- 1 1/2 cups water
- 3/4 cup basmati rice
- 1/4 teaspoon salt
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 1/2 vanilla bean, split lengthwise
- Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
- Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD Pudding can be made 2 days ahead. Keep refrigerated.
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