Okay, so this recipe isn’t Celtic in origin, but it’s absolutely wonderful. Here’s Real Vanilla Rice Pudding! The recipe is supplied by my husband, who likes to be know as “Mr. Bakerman”. Enjoy!
Serve this dish warm or cold You can add a cinnamon stick while the rice is cooking, or just top it off with a few raisins, sliced almonds, or fresh berries. This recipe makes up to 8 servings, depending upon the size of your servings.
1 ½ C. water
¾ C. basmati rice
¼ teas. salt
3 C. whole milk
1 C. heavy whipping cream
½ C sugar
½ vanilla bean, split down the center lengthwise
How to do it:
Bring the water rice and salt to a boil in a saucepan over medium/high heat. Once it’s boiling, cover the pan, turn the temp to low, and simmer for about 10 minutes. Simmer a little longer if the water is not absorbed.
Add the milk, cream, and sugar. Scrape the seeds from the vanilla bean and then drop the bean in. Bring up the heat to medium and keep on cooking and stirring until it has reached the creamy texture that suits you (should take about 35 minutes). When done, remove the vanilla bean, add toppings, and serve.