Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Short-grain rice, such as Cal Rose or Arborio rice

  2. 4 cups 948ml Water

  3. 9 1/2 cups 2251ml Milk

  4. 3 cups 711ml Cream

  5. 1 1/3 cups 263g / 9 1/3oz Sugar

  6. 4 Vanilla beans - cut in half Lengthwise and seeds scraped from pod (use both pod and seeds) Fresh berries such as blueberries, Blackberries, raspberries and Strawberries, for garnish -

  7. 3/4 cup 177ml Shelled pistachios - for garnish,

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large pot, soak rice in water for 1/2 hour. Simmer, uncovered, until water is absorbed. Allow rice to sit off heat until the consistency of thick paste. Add milk, cream, sugar and vanilla; stir to combine. Cook on medium heat until the consistency of creme anglaise (medium-thick custard sauce). Cover with plastic wrap while still warm to prevent a skin from forming on top. Refrigerate overnight. Presentation: Zov likes to serve this pudding in a large glass bowl garnished with fresh berries and pistachios. This recipe yields 12 servings. Nutritional data per serving: Calories, 534; protein, 10 grams; carbohydrates, 64 grams; fat, 18 grams; cholesterol, 108 milligrams; sodium, 118 milligrams.


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