My little indulgence since I've been in college is rice pudding. I would buy the big containers at the store, and then when I needed something sweet I would just enjoy a spoonful topped with cinnamon. I don't really know where it came from, my mother never had it at the house, must be my japanese genes craving rice? Just kidding, anyways... this recipe is perfection!
You have GOT to try it, it's so simple & most likely you have all the ingredients just sitting in your kitchen... WAITING.
So most of you know landon went on his mission for our church to Madagascar. and Madagascar is known for their vanilla, and this is what landon brought home with him! 4.5 pounds of vanilla!!!
He's kept them from drying out and it's always a nice stress reliever to know we will never run out of vanilla... uh so maybe i'm exaggerating, i actually NEED more recipes that call for it. So that we can soon be sweating out beads of vanilla from eating it in every meal. We remember seeing 1 vanilla bean being sold for $8, yikes, thank you Madagascar!
Okay enough about the vanilla, here's the recipe to this tasty treat. I got it from Kiss My Spatula and the only thing I did different was add in a cinnamon stick while it was boiling to infuse it with a hint of cinnamon. Oh and the vanilla infused steam was heaven to my nose. Perfection.
1/2 c. short-grain white rice*
2 1/2 c. whole milk
1 1/4 c. heavy cream or half & half
2 vanilla beans
1 cinnamon stick
1/4 c. sugar
1. Place rice in a large saucepan. Cover with cold water and bring to a boil. Remove from heat and drain into a strainer.
2. Return rice to pan. Add the milk and cream. Split vanilla beans lengthwise and scrape the seeds with a knife. Add the pods and seeds to the saucepan. Add in the cinnamon stick bring to a boil over medium heat, reduce to low heat, and simmer for 45-50 minutes, stirring occasionally with a wooden spoon to prevent the rice from sticking to the bottom of the pan.
3. Stir in sugar and simmer for 10 more minutes. Pour the rice pudding into a small bowl, discarding the vanilla beans & cinnamon stick. Refrigerate for 2 hours. Serve the pudding at room temp.
*i used Arborio rice