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Rice pudding is a timeless dessert that evokes feelings of warmth and nostalgia. Among the various iterations, Velvety Vanilla Bean Rice Pudding stands out for its creamy texture and rich flavor, making it a beloved dish across many cultures. This delightful dessert not only serves as a sweet treat but also holds a special place in the hearts of many, often reminding us of home-cooked meals shared with family and friends.

Velvety Vanilla Bean Rice Pudding

Indulge in the comforting flavors of Velvety Vanilla Bean Rice Pudding, a classic dessert that brings warmth and nostalgia. This creamy dish is made with short-grain rice, rich whole milk, and the exquisite taste of fresh vanilla beans. Perfect for family gatherings or cozy nights in, this pudding can be enjoyed warm, chilled, or dressed up with toppings like cinnamon or whipped cream. Discover how easy it is to create this beloved treat and make memories with every delicious bite.
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Ingredients
  

1 cup Arborio rice (or any short-grain rice)

4 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

1 vanilla bean, split with seeds scraped (or 2 teaspoons pure vanilla extract)

1/4 teaspoon salt

3 large egg yolks

1 teaspoon cornstarch (optional, for added creaminess)

Ground cinnamon and nutmeg for garnish

Fresh mint leaves for garnish (optional)

Instructions
 

Rinse the Rice: Begin by rinsing the Arborio rice under cold water in a fine mesh strainer until the water runs clear. This process removes excess starch and will contribute to a creamier pudding texture.

    Combine Ingredients: In a medium-sized saucepan, combine the rinsed rice, whole milk, heavy cream, granulated sugar, scraped vanilla seeds, and the split vanilla bean pod. Add a pinch of salt to elevate the flavors. Stir the mixture to evenly distribute all ingredients.

      Cook the Mixture: Over medium heat, bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pan. When it reaches a simmer, reduce the heat to low and cook uncovered, stirring frequently for 20-30 minutes. Continue until the rice is tender and the mixture has thickened to a creamy pudding consistency.

        Prepare the Egg Yolks: While the rice is cooking, whisk together the egg yolks in a separate bowl. If you're using cornstarch, mix it with a small amount of milk in another bowl to create a smooth slurry.

          Temper the Egg Yolks: Once the rice mixture has thickened (it should coat the back of a spoon), take it off the heat. Gradually ladle a few tablespoons of the hot rice mixture into the beaten egg yolks while whisking constantly. This technique, known as tempering, prevents the yolks from cooking quickly and scrambling.

            Combine Everything: Slowly whisk the tempered egg yolk mixture back into the saucepan with the warm rice pudding. Ensure everything is well combined for a uniform texture.

              Finish Cooking: Place the saucepan back over low heat and continue to cook for an additional 5-10 minutes, stirring frequently. This will allow the pudding to further thicken while the egg yolks create a rich and velvety mouthfeel.

                Remove the Pods: After cooking, carefully discard the split vanilla bean pod from the pudding. If you have used the cornstarch, stir it in now until fully incorporated for added indulgence.

                  Serve: Once the pudding reaches a thick and creamy consistency, remove it from the heat. Allow it to cool slightly before transferring it to serving bowls. You can enjoy it warm or chill it in the refrigerator for a few hours for a delightful cold dessert.

                    Garnish: Before serving, lightly dust each serving with ground cinnamon and nutmeg for a warming flavor. Optionally, top with fresh mint leaves for a vibrant touch and added freshness.

                      Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6.

                        Enjoy this comforting and lush dessert, perfect for any occasion!