Posted by: Josey Lyne Payne, Esq. | August 9, 2010

Vanilla Bean Rice Pudding

Gourmet Magazine is no more.  This isn’t recent news, it’s been a while.  Despite the time that has lapsed, I’m still in mourning.  I haven’t cried yet, and maybe I won’t, as long as I can refer to the great Gourmet Cookbook that graces my bookshelf.  Refer to this incredible book I do, and I did, yesterday, when I decided that despite the heat I would make some rice pudding.

Rice pudding is a sticky situation, literally; sometimes it’s good and sometimes it’s bad.  Really bad.  Leave it to Gourmet to come through and make it Good, Good, Good. And leave it to a vanilla bean to take it over the top.  Even in 80 degree sunshine this version manages to comfort without seeming ludicrous.  Eat it cold during the summer, you’ll never complain, I assure you.  Even Tuck agrees.

Vanilla Bean Rice Pudding
          recipe from The Gourmet Cookbook

2 cups water
1 cup long grain rice
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon lemon zest
4 cups whole milk
1/2 cup sugar
1 vanilla bean, split open
1 cup golden raisins

Bring 2 cups water to a boil.
Stir in lemon zest, salt, butter, and rice; return to a boil.
Turn the heat to low and simmer, covered, until all of the water is absorbed – about 15 minutes.
Remove cooked rice from pan and rinse the pan.
Add 4 cups of milk, sugar, and vanilla to the rinsed pan.
Turn up the heat and bring to a low boil, stirring often so the milk does not burn.
Add the cooked rice and the raisins to the hot milk.
Stir often, until the milk cooks down and the rice is creamy, between 20 and 30 minutes.
Remove from heat and cool.
Serve cold or at room temperature.


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