We do this at Tru but spoon the rice pudding over a thin layer of caramelized cinnamon creme brulee that's spread in the bottom of a shallow bowl.
Ingredients
- 1/2 cup arborio rice
- 3 cups milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1/2 vanilla bean, split
- 3/4 teaspoon almond extract
- 1/2 pint raspberries
Directions
In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.
Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries. Serve immediately.
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By jenhoecker_1036304
Houston, TX
on August 14, 2011
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I used the proportions in this recipe to make the coconut rice pudding I was craving - and it was great! I was wary of the 4 cups liquid : 1/2 cup rice ratio, but it worked perfectly. For my liquid I used a can of coconut milk + enough non-dairy milk to make a cup, and topped with toasted coconut. This recipe saved me the step of having to cook up a batch of rice to satisfy my rice pudding craving. Will make this again for sure, next time the way it's written ;-
By mrsk5_8315022
Phoenix, AZ
on May 18, 2011
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This is such a great recipe! It was quick and simple ~ I already had all the ingredients. Although I did leave out the almond extract. I did stir it at the end and it thickened up nicely. My daughter was waiting in the wings to try it before bed so we tried some right away Delicious! We cant wait until tomorrow to try it cold with fruit. Can we eat it as a breakfast food??? Maybe just once....or twice :
By bana_kattan_122...
chicagoi, 52
on September 15, 2010
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ridiculously easy, and very very good didnt have vanilla so i didnt put any in but it was still yummy, in fact you might want to make a double recipe since you will want to eat most of it out of the pot :
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