VANILLA BEAN RICE PUDDING

HANDS-ON TIME 45 minutes
TOTAL TIME 45 minutes
MAKES 4 servings

INGREDIENTS:

• 1/2 vanilla bean
• 2 1/2 cups homogenized milk
• 2 tbsp butter
• 1/2 cup short-grain rice
• 2 tbsp granulated sugar
• 2 tbsp sliced dried apricots
• 1/4 cup toasted slivered almonds or slivered dried apricots

DIRECTIONS:

1. Halve vanilla bean lengthwise; scrape seeds into small saucepan. Reserve pod for another use.
2. Add milk to pan; heat just until bubbles form around edge of pan.
3. In separate saucepan, melt butter over medium heat; stir in rice.
4. Stir in milk mixture and sugar; bring to boil.
5. Reduce heat, cover and simmer, stirring often, until creamy, most of the liquid is absorbed and rice is tender, about 25 minutes.
6. Stir in apricots.
7. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat before serving, if desired.)
8. Serve sprinkled with slivered almonds.

NUTRITIONAL INFORMATION, PER SERVING:

• about 309 cal
• 8 g protein
• 14 g total fat (7 g sat. fat)
• 37 g carb
• 1 g fibre
• 36 mg chol
• 118 mg sodium
• % RDI: 18% calcium, 4% iron, 11% vit A, 2% vit C, 5% folate.

VARIATION: VANILLA EXTRACT RICE PUDDING

• Omit vanilla bean.
• Stir in 1 1/2 tsp vanilla along with apricots