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Vanilla Rice Pudding

By The Canadian Living Test Kitchen

Tested till perfect

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Vanilla Rice Pudding

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 309
pro 8 g
total fat 14 g
sat. fat 7 g
carb 37 g
fibre 1 g
chol 36 mg
sodium 118 mg
% RDI: -
calcium 18
iron 4
vit A 11
vit C 2
folate 5

More great recipes from this menu:

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.

Ingredients

  • 1/2 vanilla bean
  • 2-1/2 cups whole milk
  • 2 tbsp butter
  • 1/2 cup short-grain rice
  • 2 tbsp granulated sugar
  • 2 tbsp sliced dried apricots
  • 1/4 cup toasted slivered almonds or dried apricots

Preparation

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.

Additional information : Substitution
Vanilla Extract Version: Omit vanilla bean. Stir 1-1/2 tsp (7 mL) vanilla extract along with apricots.

Source : Canadian Living Magazine: November 2007

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