I like this rice pudding as a way to use seasonal ingredient throughout the year, whether it’s citrus in the winter or apples in the fall, or berries in the summer or in the holiday season eggnog spiced rice pudding. Watch Jean-Paul make it here.
Spiced Rice Pudding
Makes 6 servings
Ingredients
- ½ gallon whole milk
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 6 cups cooked long-grain white rice
- 9 teaspoons turbinado sugar
Instructions
- Spray 6 (4-ounce) ovenproof ramekins with cooking spray.
- In a large saucepan, combine milk, cinnamon stick, and vanilla bean and reserved seeds, and heat over medium-high heat, stirring occasionally, until steaming. (Do not boil.) Add granulated sugar and salt, and cook, stirring occasionally, until mixture comes to a simmer.
- Add rice to milk mixture, a little at a time to reduce clumping; return to a simmer, reduce heat, and cook for 20 to 30 minutes. During the last few minutes, whisk rice mixture to improve thickness. Remove and discard cinnamon stick and vanilla bean.
- Divide rice mixture among prepared ramekins, and top with turbinado sugar (1½ teaspoons each). Using a handheld kitchen torch, carefully brown sugar. (Alternatively, place under the broiler, and broil until sugar is caramelized.) Serve immediately, or cover tightly with plastic wrap and refrigerate for up to 3 days and serve cold.
