Vanilla Rice Pudding

Author: Canadian Living

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

Ingredients

  • 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 apricot
  • 1/4 cup toasted slivered almond
  • 1/4 cup toasted slivered dried apricot

Method

Split 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

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vanilla Rice Pudding