It is impossible to make this classic simpler. Rice pudding is a long-standing favourite dessert and it is so easy to prepare. With its sweet vanilla taste and creamy texture this version uses whole milk instead of milk and cream, lowering the fat content by 43%.
| Brown Rice | ||
3 cups |
U.S. long grain brown rice | 750 mL |
7 cups |
water |
1.750 L |
In a large heavy saucepan combine the rice and water and bring to a boil, over medium-high heat. Reduce the heat, cover and simmer until the water is absorbed, approximately 25 to 30 minutes.
| Pudding Base | ||
2 |
vanilla bean pods |
2 |
4 quarts |
whole milk |
4 L |
2 cups |
granulated sugar |
500 mL |
2 cups |
currants (optional) |
500 mL |
Scrape the seeds from the vanilla beans and set the seeds and pods
aside.
When the rice is cooked, add the milk, sugar, vanilla bean pod and seeds and
currants.
Cook uncovered over medium heat, stirring frequently. The rice should gently
simmer for approximately 45 minutes or until it is the consistency of a loose
porridge.
| Garnish | ||
1 tsp |
ground cinnamon | 750 mL |
|
Whipped cream and or fresh fruit |
|
Remove from the heat and discard the vanilla bean pods.
Stir in the cinnamon and let cool, stirring occasionally to prevent the formation
of a skin.
Serve garnished with whipped cream and or fresh fruit.
YIELD: 24 SERVINGS
Source www.riceinfo.com