Ingredients Jump to Instructions ↓

  1. 1 cup(s) arborio rice

  2. 2 1/2 cup(s) whole milk

  3. 1 cup(s) heavy cream

  4. 3/4 cup(s) sugar

  5. 3 cup(s) water

  6. 2 cup(s) sugar

  7. 1 cup(s) dry red wine or rose

  8. 2 tablespoon(s) fresh lemon juice

  9. 1 cinnamon stick

  10. 1/2 vanilla bean, split seeds scraped

  11. 1 pound(s) rhubarb, cut into 1-inch lengths small mint leaves, for garnish

Instructions Jump to Ingredients ↑

  1. Make the Rice Pudding: Fill a medium saucepan with water and bring to a boil. Add the rice and cook over high heat for 3 minutes. Drain the rice and return it to the saucepan. Add the milk, cream, vanilla bean and seeds. Bring to a simmer and cook over low heat until the rice is very tender, about 25 minutes. Stir in the sugar and remove from the heat. Discard the vanilla bean. Scrape the pudding into a 9-by-13-inch glass dish, press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, about 3 hours.


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