Vanilla bean rice pudding

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• In a large, heavy bottomed saucepan add the milk, rice, salt and split vanilla bean, stir to combine. (If you are using the extract instead of the bean, don’t add it yet.) Bring to a boil over high heat, stirring constantly.

Step 2

• Reduce heat to low, cover and simmer gently, stirring occasionally for 15 minutes.

Step 3

• While the pudding is simmering, combine the egg yolks, sugar and extract (if you are using it) in a medium bowl. Whisk together until the egg yolks are integrated. Set aside.

Step 4

• Uncover and simmer, stirring frequently until the rice is tender and the pudding has thickened. Do not boil the rice. Stir constantly towards the end to keep the milk from burning. Remove the vanilla bean and scrape out all the seeds into the pudding.

Step 5

• Slowly add the cooked rice mixture to the egg mixture, whisking constantly to keep the eggs from scrambling. Return the entire mixture to the saucepan and continue cooking over low heat until the mixture is thick and coats the back of a spoon, about 5 minutes.

Step 6

• Remove the pan from the heat and transfer the rice pudding into a serving dish or storage container. Cut a piece of parchment paper to fit over the top of the pudding. You can also use a piece of plastic wrap. Make sure it covers the entire surface so that a skin doesn’t form. Cover and refrigerate until cold.

Step 7

• Serve warm with a sprinkle of nutmeg