Rice Pudding with Vanilla Bean, Orange and Rum

Name: Rice Pudding with Vanilla Bean, Orange and Rum
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT5H45M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 5 cups whole milk; 2/3 cup Arborio rice or other short-grain white rice; 1 vanilla bean, split lengthwise; 1/2 cup sugar; 2 teaspoons dark rum; 1 teaspoon grated orange peel; Orange segments

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Level: Easy
Total: 5 hr 45 min

Prep: 10 min
Inactive: 5 hr
Cook: 35 min

Yield: 4 to 6 servings

Level: Easy
Total: 5 hr 45 min

Prep: 10 min
Inactive: 5 hr
Cook: 35 min

Yield: 4 to 6 servings

Ingredients

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5 cups whole milk

2/3 cup Arborio rice or other short-grain white rice

1 vanilla bean, split lengthwise

1/2 cup sugar

2 teaspoons dark rum

1 teaspoon grated orange peel

Orange segments

Directions

Watch how to make this recipe.

Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.

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Rice Pudding with Vanilla Bean, Orange and Rum

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