Rice pudding. Mmmm, one of my favorite childhood desserts. There are several ways to make it-stove top, oven baked, and stove top-to-oven. There are sweet versions, savory versions, versions with raisins. This one, cooked on the stove top, has both a delicious coffee flavor-from using coffee as some of the cooking liquid-and vanilla flavor-from using a vanilla bean. Oh, and the real cream that is stirred in at the end doesn't hurt either!
Time: 30 minutes plus cooling time
Yield: 6 servings
- 1 cup strong coffee (I made mine twice as strong as usual; flavored coffee works well, I used French Vanilla flavor)
- 1 cup milk
- 2/3 cup organic cane sugar (or whatever sugar you prefer)
- 1 vanilla bean
- 1 cup medium grain white rice
- 1/2 cup whipping cream, plus some reserved for topping
- Bring coffee, milk and sugar to a gentle boil
- Split vanilla bean pod open, scrape out seeds and add seeds to liquid.
- Stir well and then drop in the empty vanilla bean pod.
- Add rice and simmer, covered, for 25 minutes, stirring occasionally.
- Remove from heat and remove vanilla bean pod.
- Stir in cream.
- Serve warm, room temperature or cold topped with a dollop of whipped cream.
Yes, it's a bit decadent so don't eat the whole pan in one sitting. If you like rice pudding and like coffee you will really love this! Have you made over any of your childhood favorites?