Rice pudding, my very very favorite
dessert breakfast. I never get around to eating rice pudding for dessert- being rice, and milk and a tiny bit of sugar, it seems more like porridge than pudding. Delicious, delicious porridge. But still porridge.
I use arborio rice, the same kind of rice used to make risotto. It naturally thickens, eliminating the need for cream or even whole milk!
Lavender Vanilla Rice Pudding
Adapted from Deb Perleman, SmittenKitchen
4 Cups Milk (I use 2%) Whole Milk lends a richer taste, but don’t use skim!
1/2 Cup Arborio Rice
1/4 cup Natural Cane Sugar
1/2 Vanilla Bean, split
3 Stems of Culinary Lavender
Combine everything in a large saucepan. Gently bring the mixture to a boil, then reduce to a simmer. Stir occasionally, making sure none of the rice sticks to the bottom of the pan. Don’t turn away from the pan for too long, or else a skin will form and the milk will boil over. Cook for about 35-40 minutes, until the pudding is thick and silky. The rice should be soft and will have doubled in size.
Use tongs to pick out the vanilla bean and lavender stems. Some of the buds will be in the pudding- but that’s good! So let those be.
*As always, Nicole shot this lovely pudding. And then she added bunny ears. I did not approve.