Vanilla seeds add lovely perfumed speckles to this creamy toothsome classic. This pudding stiffens as it cools, so you might want to stir in more milk before serving.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2007
- 1/2 vanilla bean
- 2 1/2 cups whole milk
- 2 tablespoons butter
- 1/2 cup short-grain rice
- 2 tablespoons granulated sugar
- 2 tablespoons sliced dried apricots
- 1/4 cup toasted slivered almond
- 1/4 cup toasted slivered dried apricot
MethodSplit vanilla bean and scrape out seeds. Reserve pod for another use. In small saucepan, heat milk with vanilla seeds just until bubbles form around edge of pan.
In saucepan, melt butter over medium heat; stir in rice. Stir in warm milk and sugar; bring to boil. Reduce heat, cover and simmer, stirring often, until creamy, most of the liquid is absorbed and rice is tender, about 25 minutes.
Stir in apricots. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.) Heat through. Serve sprinkled with almonds.
Nutritional facts Per serving: about
- Sodium 118 mg
- Protein 8 g
- Calories 309.0
- Total fat 14 g
- Cholesterol 36 mg
- Saturated fat 7 g
- Total carbohydrate 37 g
- Iron 4.0
- Folate 5.0
- Calcium 18.0
- Vitamin A 11.0
- Vitamin C 2.0