Classic Rice Pudding

When using a vanilla bean, leave it in the pudding and then scrape out the seeds after the pudding has cooled. The seeds scrape out more easily from the softened bean, and the pudding gets an additional boost from the extra time the bean sits in it.

SERVES: 4

INGREDIENTS:

• 4 cups whole milk
• 1/2 cup raw medium-grain white rice
• Pinch of table salt
• 1 vanilla bean, split, or 1 1/2 tsp. pure vanilla extract
• 2 large egg yolks
• 1/3 cup granulated sugar

INSTRUCTIONS:

1. Put the milk, rice, salt, and split vanilla bean into a large, heavy saucepan (if you’re using vanilla extract, don’t add it yet). Bring to a boil over high heat, stirring constantly.
2. Reduce the heatto low, cover, and simmer gently, stirring occasionally, for 15 minutes. Uncover and continue simmering, stirring frequently, untilthe rice is tender and the pudding is reduced to about 3 1/2 cups, about 8 minutes.
3. It’s importantto let the pudding simmer gently, not boil, and you’ll need to stir constantly toward the end of cooking to prevent scorching.
4. In a medium bowl, whisk the egg yolks, sugar, and vanilla extract(if using). Slowly add the cooked rice mixture, whisking constantly.
5. Pour the mixture back into the saucepan, making sure to scrape the bowl. Setthe pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, untilthe mixture has thickened and coats the back ofthe spoon, about1 minute.
6. Remove the pan from the heat. Transferthe pudding to a bowl or serving dish and lay a sheet of plastic wrap right on the pudding’s surface to prevent a skin from forming. If you’ve used a vanilla bean, fish it out when the pudding has cooled, scrape out the seeds, and stirthe scrapings into the pudding.
7. Discard the empty bean.
8. Serve warm, at room temperature, or chilled.

PER SERVING:

330CALORIES | 11g PROTEIN | 47g CARB | 11g TOTALFAT | 6g SAT FAT |
3g MONOFAT | 1g POLYFAT | 140mg CHOL | 200mg SODIUM | 0g FIBER