One of the great things about being part of the food blogging community is that you start reading other blogs. In my case, I read a LOT (and that’s no exaggeration – my feed reader has more than 3,000 blogs in it) of other food blog. It’s rare that I find a recipe to include in one of my roundups, and rarer still that I’m so inspired by a recipe that I make it myself within a few days after seeing it. Such was the case with this recipe.
I’ve always had the worst luck in the world when it came to making rice pudding. Probably because every recipe I’ve ever tried before had eggs in them and ended up like sweet scrambled eggs. This recipe, which is egg free, produced one of the most beautiful rice puddings I ever have tasted, especially when eaten warm. The vanilla beans make it downright luxurious, and the green tea adds a subtle floral note that does not overwhelm at all. Mmm, this one is a keeper.
Jasmine Rice Pudding
recipe from 17 and Baking
1 1/2 c. water
3/4 c. basmati rice
1/4 tsp. salt
3 c. whole milk
3 bags of Jasmine Green Tea
1 c. heavy whipping cream
1/2 c. sugar
1 vanilla bean, split lengthwise
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. In the meantime, pour the milk into a small saucepan. Submerge the teabags in the milk, keeping the paper tags out of the liquid and away from the stove burner. Bring to a simmer, then remove from the heat and let sit uncovered until the rice is cooked (about 10 minutes).
Add the tea-infused milk, cream, and sugar to the rice. Scrape in the seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally.
Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.