Vanilla Bean Rice Pudding

I made this dessert for my Valentine this year. ❤ He added a sprinkle of cinnamon on top!

In part, I chose rice pudding because I wanted to make a dessert in ramekins that I had just found at an estate sale. 🙂 Thankfully, my husband is a fan. This recipe was slightly adapted from Food 52 Genius Desserts, contributed by Molly Wizenberg.

Yield: Serves 6 to 8 (I filled 6 ramekins)

• 1 1/2 cups (355 g) water
• 3/4 cup (135 g) white Basmati rice
• 1/4 tsp fine sea salt
• 3 cups (735 g) whole milk
• 1 cup (235 g) heavy cream
• 1/2 cup (100 g) granulated sugar
• 1/2 vanilla bean, split lengthwise
• cinnamon, for serving, optional

1. Bring the water, rice, and salt to a simmer in a large heavy saucepan over medium-high heat. Turn the heat to low, cover, and simmer gently until the water is absorbed, about 10 minutes.
2. Pour in the milk, cream, and sugar.
3. Scrape the seeds from the vanilla bean with the tip of a paring knife and then add the seeds and vanilla pod to the pot. Stir to combine.
4. Turn the heat to medium-low and simmer gently, uncovered, stirring occasionally and scraping the bottom of the pot with a rubber spatula, until the rice is tender and the mixture thickens to a soft, loose pudding texture, about 30 to 40 minutes.
5. Remove from the heat and set aside the vanilla bean.
6. Spoon the pudding into 6 to 8 small bowls or ramekins.
7. The pudding can be served warm or chilled. To chill, press plastic wrap onto the surface of each pudding to keep a skin from forming and refrigerate thoroughly until cold. (I prepared the pudding in the morning to serve that evening.)
8. To serve, sprinkle with cinnamon, as desired.

Vanilla Bean Milk Tart with Brown Sugar Crust

The cover of the Martha Stewart Living Thanksgiving issue displays an assortment of pies. I decided I needed to make a pie before Thanksgiving- because I am not planning to make six different types on Thanksgiving and I don’t want to limit myself!! My husband and daughter selected the same pie to try first… milk pie.

This pie is really a tart. The crust is cookie-like and delicious. The filling is reminiscent of rice pudding, in a vanilla bean, custardy sort of way. Delicious!! This recipe was adapted from Martha Stewart Living.

For the Crust:

• 2 tablespoons packed dark-brown sugar
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon coarse salt
• 1 stick cold unsalted butter, cut into small pieces
• 1 large egg yolk, lightly beaten
• 2 tablespoons ice water

For the Filling:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 vanilla bean, split and seeds scraped
• 1 large egg
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon coarse salt
• 2 tablespoons cold unsalted butter, cut into small pieces
• Ground cinnamon, for sprinkling

1. Make the Crust: In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour; pulse to combine. Add butter and pulse just until mixture forms pea-size clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes.
2. On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a 9- or 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate until firm, about 45 minutes. (I put it in the freezer for 30 minutes.)
3. Preheat oven to 375 degrees. Place tart pan on a parchment-lined cookie sheet. Line dough with double parchment; fill with dried beans or pie weights. Bake 25 minutes, then remove parchment and beans. Bake until crust is golden and set throughout, about 10 minutes more. Let cool completely on a wire rack.
4. Make the Filling: In a medium saucepan, heat milk and cream with vanilla pod and seeds until almost boiling.
5. Meanwhile, in a bowl, whisk together egg and granulated sugar until combined and thick, about 4-5 minutes, then whisk in flour, cornstarch, and salt.
6. Reduce heat of the milk and cream to medium, then slowly whisk egg mixture into cream mixture. Continue whisking until bubbles appear in center of pan, about 3 minutes.
7. Remove from heat and stir in butter until melted. Pass through a fine sieve into a bowl; discard solids. Pour filling into cooled crust. Sprinkle with cinnamon and refrigerate at least 3 hours and up to overnight. Cut into wedges to serve.

One Year Ago:

• Chocolate Chip & Walnut Blondies

Two Years Ago:

• Back to School Blondies