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Vanilla Bean Jasmine Rice Pudding

Vanilla Bean Jasmine Rice Pudding

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Published by Elissa

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Published by: Elissa on Feb 09, 2010
Copyright:Attribution Non-commercial


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Vanilla Bean Jasmine Rice Pudding Adapted from Molly Wizenberg, via Bon Appetit Makes 6-8 servings 1 1/2 cups

water 3/4 cup basmati rice (use any short grain rice) 1/4 teaspoon salt 3 cups whole milk 3 bags of Jasmine Green Tea 1 cup heavy whipping cream (I used half and half because it was on hand, still rich and creamy) 1/2 cup sugar 1/2 vanilla bean, split lengthwise Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. In the meantime, pour the milk into a small saucepan. Submerge the teabags in the milk, keeping the paper tags out of the liquid and away from the stove burner. Bring to a simmer, then remove from the heat and let sit uncovered until the rice is cooked (about 10 minutes.) Add tea-infused milk, cream, and sugar to the rice. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes. Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.

17 and Baking | http://17andbaking.com/2010/02/08/vanilla-bean-jasmine-rice-pudding/

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