Rice Pudding.
June 1st, 2010
The trick to making this creamy rice pudding is to add the sugar at the end as adding it at the beginning inhibits the absorption of the milk.
Makes two 1 cup servings.
Ingredients.
- 2/3 cup of arborio or other short grain rice
- 2 3/4 cup soy milk
- 1 vanilla bean
- 2 tablespoons sugar
Method.
Add the rice and soy milk to a small saucepan. Split the vanilla bean lengthways and scrape the seeds out. Add the pod and seeds to the saucepan. Bring to a boil over a medium heat, then turn down to a simmer.
Cook for 15 minutes, or until the rice is tender and the milk is mostly absorbed. Add the sugar and serve.