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
- 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.
- Pour in the milk, cream, and sugar.
- 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.
- 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.
- Remove from the heat and set aside the vanilla bean.
- Spoon the pudding into 6 to 8 small bowls or ramekins.
- 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.)
- To serve, sprinkle with cinnamon, as desired.