Vanilla Lemon Rice Pudding
Servings: 6 - 8
It's hard to believe five ingredients can make a treat as delicious and comforting as this vanilla lemon rice pudding.
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Ingredients
- 4 cups half-and-half*
- 1¼ cups milk
- ¾ cup sugar
- 1 vanilla bean, seeds scraped
- 2 lemons zested, lemons reserved for garnish
- 1 cup Arborio rice
Instructions
- Combine milk, heavy cream, sugar, vanilla seeds and bean pod, and lemon zest in a large saucepan. Bring to a simmer over medium low heat.
- Stir in rice, bring back to a strong simmer, cover with a lid. Reduce heat to the lowest possible setting and simmer 60 minutes, stirring every 5 minutes or so, until rice is tender and a puddinglike texture. Spoon into serving dishes, garnish with a wedge of zested lemon to squeeze over the top, and serve warm. Cover with plastic wrap and refrigerate to store up to three days.
Notes
*Katherine Burns' original recipe calls for 4 cups of whole milk and 1¼ cups whipping cream. I changed this in order to use up an entire quart of half-and-half, and I typically have milk on hand. This provides less waste (3/4 cup of cream) in my kitchen since I use cream infrequently. Choose what's best for you, as the results are nearly indistinguishable.