Ultimate Rice Pudding

Better Homes and Garden's says that this is the "ultimate" and I agree! I LOVE rice pudding and most times it is creamy until it's refrigerated. This one makes a separate custard sauce that you fold in before serving. Prep. time is the cooking time. Allow 4 hours to chill.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  cup water
• 3⁄4 cup milk
• 1⁄4 teaspoon salt
• 1⁄2 cup arborio rice
• 1  teaspoon butter
• 1  cup half-and-half or 1  cup  light cream
• 1⁄2 vanilla beans, halved lengthwise or 1  teaspoon vanilla
• 2  large  egg yolks
• 1⁄3 cup sugar

Directions

1. In a saucepan heat water, milk, and salt. When liquid is almost boiling stir in rice and butter.
2. Bring to boiling, immediately reduce heat and simmer, covered, over VERY low heat for 35-40 min (stirring every 5 min)until all the liquid is absorbed.
3. Transfer rice into a large bowl.
4. Scrape vanilla seeds into cream in saucepan and heat just until boiling.
5. In a bowl whisk yolks and sugar and mix with heated cream (quickly, so it doesn't curdle).
6. Cook over medium-low heat, stirring constantly, for 5-7 min, until mixture coats a metal spoon.
7. Pour 1 cup of hot sauce into rice and stir to blend (if using vanilla extract add now).
8. Transfer remaining sauce to a bowl and refrigerate (tightly cover with plastic wrap).
9. Chil several hours and before serving, stir remaining sauce into rice.