Recipe for cooking rich rice pudding

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Rich Rice Pudding

1/2 c. raw med.-grain rice
3 c. milk
2 c. cream
1 c. sugar
1 vanilla bean
1/2 c. dark raisins
3 egg yolks
2 Tbsp. unsalted butter

Add rice to boiling water and blanch 5 mins.. Drain, then return to pan and add milk, cream and sugar. Add vanilla bean, which has been split, scraped and added to the rice — pod, seeds and all.

Simmer uncovered so milk is visibly but very gently bubbling, about 45 mins. total.

After rice has simmered about 20 mins., add raisins. At this point, add 1 tsp. of very fine lemon zest if desired. Stir frequently with a wooden spatula or pudding will stick.

Lightly beat yolks. Remove about 1/2 c. hot rice pudding and mix it with the yolks. When well combined, return mixture to the rice pudding, turn off the heat, and stir well. Add butter and stir until melted. Remove, rinse, and dry vanilla bean for another use. Spoon rice pudding into sm. bowls or dessert c.. Refrigerate until serving time.