Vanilla Rum Rice Pudding

Rice pudding has cooled!
I was going to wait until Herb tried it after dinner but lucky for me he stopped home and I offered up a taste. He ate the entire bowl pictured, with zest and all!
My vote would be for the Rice pudding to be served warm, I had it and it was delicious so serve it what ever way works best for you.

The measuring cups and spoons are from Anthropology. I ordered them on line last year, they might still be available.

Vanilla Rum Rice Pudding (so simple)

What you need:
1 c. water
1/2 c. Arborio rice
pinch salt
1/2 tlbs butter
2 c. milk (i used organic whole)
2 tlbs dark rum
4 tlbs sugar
1 vanilla bean split and seeds scraped out(or 1 tsp vanilla extract – make sure it is good quality)
1/4 tsp ground cinnamon

What you do:
In a sauce pan boil water, butter & salt. Add in the rice reduce to simmer, cover and cook for 15 minutes until the rice is cooked al dente
stirring once or twice is all that is needed.
While rice is cooking… another sauce pan put in milk, rum, vanilla bean, sugar and the cinnamon put on medium heat and bring to a simmer NOT a boil.
The vanilla bean & seeds will leave teeny tiny black specks in the white pudding that are loaded with flavor and look beautiful!
When the rice is done add it to the milk mixture and keep simmering at a low heat until milk has absorbed  mostly into the rice.

Let the mixture stand at room temp to cool before putting in fridge to cool. You can also serve warm just add a little more milk to loosen rice if taking it from the fridge to stove and slowly reheat in a sauce pan.

I garnished with some lime zest because the green looked really pretty but the sky is the limit for garnish. Chocolate shavings, whipped cream, fresh berries, a vanilla bean, mint or what ever you have.


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