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Rice Pudding 58

Rice Pudding 58 is built on Milk Or Cream, Water, Arborio Rice, Sugar, and Salt. Keep it handy for the next time you cook it.

Ingredients

• 4 1/2 cup
• 1 cup
• 1 cup
• 1/2 cup
• 1/2 tsp

Method (preview)

1. 1

   In a medium saucepan, bring the 4 1/2 cups milk or cream just to a simmer.

2. 2

   Add the vanilla bean and seeds and the orange zest; keep warm.

3. 3

   In another heavy medium saucepan, bring the water to a boil.

4. 4

   Add the rice and cook over moderate heat, stirring, until the water is absorbed, about 2 minutes.

5. 5

   Stir in the sugar, salt and warm milk/cream along with the vanilla bean and orange zest.

6. 6

   Cook over moderately low heat, stirring often, until the rice is tender and suspended in a thick custard-like sauce, about 30 minutes.

7. 7

   Transfer the rice to a heatproof bowl to cool.

8. 8

   Discard the vanilla bean and orange zest.

9. 9

   Stir in the whole milk by tablespoons until the rice is creamy.

10. 10

    Refrigerate and serve chilled, dusted with cinnamon.

11. 11

    Variation: Add some cocoa powder for chocolate rice pudding.