Vanilla Bean Rice Pudding

This is a charming spin on a classic dessert. With a lovely texture and rich flavor infused with vanilla and laced with cinnamon, you will be sure to make this comfort food a dessert staple.

Ingredients

• ¾ cup medium-or long grain rice (Jasmine or Basmati work well)
  
• 1½ cups water
  
• ¼ teaspoon salt
  
• 4 cups whole milk
  
• ½ cup sugar
  
• 1 Rodelle Vanilla Bean, split and scraped
  

Topping Options:

• Ground cinnamon
  
• Rodelle Vanilla Bean Whip Cream (see recipe)
  
• Fruit sauce
  

Directions

• Combine the rice, water, and salt in a large, heavy saucepan. Bring to a simmer over medium-high heat, and then reduce heat to low. Cover and simmer until water is absorbed, about 15 minutes.
  
• Stir in the milk, sugar and Rodelle Vanilla Bean, and cook, uncovered, for 30 to 40 minutes, stirring frequently, especially toward the end of cooking.
• The pudding is done when the rice and milk coalesce into a thick porridge. Do not over-cook or the pudding will become solid instead of creamy once cooled.
  
• Remove from heat and spoon into six 5-or 6-ounce custard cups or ramekins, then press plastic wrap directly onto the surface to prevent a skin. Serve warm, at room temperature, or cold.
  
• If desired, sprinkle with cinnamon and/or top with Rodelle Vanilla Bean Whip Cream (see recipe) or a fruit sauce.