Rice pudding is very simple to make but it does take some time and constant supervision. This recipe doesn’t use eggs so it’s more forgiving
- 1/4 cup butter
- 1/2 cup arborio rice
- 4 cups milk
- 1/4 cup granulated sugar
- 1 vanilla bean, opened and seeds scraped or 2 tsp vanilla essence
- 1/2 cup heavy cream
1. In a pot, melt the butter on medium heat until it begins to brown, about 5 minutes. Add the rice and stir, coating the rice in the browned butter for another 2 minutes.
2. Add milk, sugar, vanilla bean and bring to a boil, then reduce to a simmer, stirring every 5 minutes for about 45 minutes until the rice is cooked but still al dente. Remove from heat, cover the surface with plastic wrap, let cool, then put in the refrigerator.
3. In a bowl, whip the heavy cream. Set aside in the refrigerator.
4. To serve, fold the whipped cream into the rice pudding mixture and refrigerate for 2 hours. Dish the rice pudding into small serving bowls and garnish with chocolate sauce and almond
Note: If you use vanilla flavor, use clear one for more pristine looking pudding.