This globally loved grain makes a delicious dessert.
Some are soupy, and others stiff.
Its all about the mouthfeel of the creamy texture and the toothsomeness of the grain.
Credit:Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn
This version, which is prepared in askillet, suits me best.
Recipe by Nicole Hopper.
Add rice, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes.
Credit:Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist:Ruth Blackburn
Reduce heat to medium-low to maintain a steady simmer.
Simmer, stirring often, until rice is tender and mixture has thickened, 30 to 35 minutes.
Remove from heat; discard vanilla bean pod halves.
Beat egg yolks with a whisk in a medium bowl.
Ladle in about 1/2 cup of the hot pudding mixture, whisking constantly to temper the eggs.
Pour warmed egg mixture back into skillet.
Stir mixture constantly until well combined, about 1 minute.
Let cool slightly, about 10 minutes.
(Pudding will continue to thicken as it cools.)
To serve warm, divide pudding evenly among 4 bowls.
Spoon Buttered Rum Raisin Sauce evenly over the bowls; sprinkle with almonds.
To serve chilled, transfer pudding to an airtight container and place plastic wrap directly on the surface.
Chill until cold, about 3 hours.
Top with warm Buttered Rum Raisin Sauce and almonds.
Bring mixture to a simmer over medium; cover, and remove from heat.
Let stand until raisins are plumped, about 30 minutes.
Uncover saucepan, and stir in sugar, 1 tablespoon water, salt, and cinnamon.
Bring mixture to a simmer over low, stirring often to dissolve sugar.
Let simmer, undisturbed, for 1 minute.
Transfer sauce to an airtight container, and chill until ready to use, up to 4 days.
To reheat, place sauce in a microwavable bowl and microwave on HIGH until hot, about 2 minutes.
