Rice Pudding With Vanilla Bean, Orange and Rum
- Reviews 3
Ready In: 45 mins
Serves: 4-6
Ingredients
- 5 cups whole milk
- 2⁄3 cup arborio rice or 2⁄3 cup other short-grain white rice
- 1 vanilla bean, split lengthwise
- 1⁄2 cup sugar
- 2 teaspoons dark rum (optional)
- 1 teaspoon grated orange peel
- orange section (optional)
Directions
- Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.
- Bring the milk to a boil.
- Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
- Mix in the sugar, rum, and orange peel. Discard the vanilla bean.
- Cook until the mixture thickens, 5 to 10 minutes longer.
- Spoon the rice pudding into bowls.
- Cover and refrigerate until cold, about 5 hours.
- Serve with orange segments if desired.
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