FOOD
Vanilla Bean Rice Pudding with Berry Sauce
Your average rice pudding gets a flavor explosion with real vanilla bean and fresh berry goodness.
FOOD
Vanilla Bean Rice Pudding with Berry Sauce
Your average rice pudding gets a flavor explosion with real vanilla bean and fresh berry goodness.
Ingredients
- 6 cups whole milk
- 3 cardamom pods (optional)
- 1/2 cup sugar
- 1/2 tablespoon sea salt
- 1/2 cup long grain rice
- 1 vanilla bean, split and seeded
- Berry sauce, recipe follows
Steps
- Combine the milk, cardamom, sugar and salt in a large saucepan over medium-high heat. Bring to a simmer.
- Stir in the rice and reduce heat to low. Cook, while stirring, until rice is soft and pudding like, about 50-55 minutes.
- Stir in the vanilla bean seeds. Carefully remove cardamom pods.
- Remove pudding to a bowl. Let cool, then cover and refrigerate for 2 hours.
- To serve, spoon into a glass serving cup and layer with the berry sauce.
Ingredients
- 12 ounces mixed strawberries and raspberries, hulled and chopped
- 1/4 cup water
- 6 tablespoons granulated sugar
- Pinch of sea salt
- 2 teaspoons lemon juice
Steps
- Combine berries, water, sugar and salt in a medium saucepan over medium-high heat. Cook, while stirring, until berries break down, about 5 minutes.
- Transfer to a food processor and process until smooth. Strain through a fine mesh sieve into a bowl, pressing down with a rubber spatula to extract as much berry puree as possible. Discard seeds from the sieve.
- Stir in lemon juice. Cover and refrigerate until chilled, about 1 hour.