2.19.2009

a little bit of heaven; vanilla and cardamom rice pudding

cardamom and vanilla Ok, if you haven't figured it out yet, I absolutely adore rice pudding. And perhaps it seems like I am obsessed with many things, but I can't help but to come back to this one true love. I think this time, I got it right. This is the closest I've come to recreating Rice to Riches at home!! It is just so hard to really do it justice. Honestly, I'm not very fond of the photo below. It looks like a little girl in an overly poofy dress, when all of her friends no longer wear poofy dresses, but tailored frocks, and she's still toting the pink-patent shoes with a buckle, and a lacey pink headband. But seriously, this is the best rice pudding I've ever made. There is, allelujah, a secret. Custard! Why I continued to go on, thinking that I knew that was the key, but never really making it, is beyond me. It was never really rich enough, if chocolate was involved. Well now that I have the key, you will probably see several more rice pudding flavours strolling through in the next while, as I'm now pretty motivated and inspired.... definitely needing some improvement on the photo front.... rice puddin Vanilla Bean and Cardamom Rice Pudding 2 cups arborio rice 4 cups water 1 1/2 cups whole milk & 1 3/4 cups whole milk 1 vanilla bean 2 egg yolks 1 cup sugar (divided) 6 green cardamom pods Rice: 1. In a 5-quart (or larger) saucepan combine the arborio rice and the water. Split the vanilla bean, and scrape the contents into the rice. Add 6 whole green cardamom pods. Cover, and bring to a boil. 2. Once boiling, lower the heat, and continue to simmer on low until the water is nearly all absorbed. 3. Once the water is absorbed, add 1 1/2 cups whole milk and 1/2 cup sugar, stirring gently to combine. Keep covered after ingredients are added. If the rice is nearly cooked before the custard is ready, turn the heat off, and remove from heat. Custard: 1. In the meantime, in a medium saucepan, bring 1 3/4 cups whole milk to a boil. In a bowl, combine and whisk the egg yolks, and 1/2 cup sugar, until resembling yellow ribbons. At first, it will not seem possible, but give it a minute and it will work itself out. 2. In a very thin stream, and only a little bit at a time, add 1/8 of the milk to the eggs; whisk as often, and as much as possible. Continue to whisk, and slowly adding the rest of the milk, bit by bit. 3. Pour the mixture back into the saucepan, and continue to stir on medium-low heat. Cook until the custard becomes *close to coating the back of the spoon, or five minutes, whichever happens first... (*close because an ice cream recipe would require 4 egg yolks, so it won't get quite as thick with 2 egg yolks). Rice Pudding - when the custard is prepared, and the rice is nearly cooked: 1. Remove the cardamom pods from the rice mixture. 2. Add the custard to the rice. Turn the heat to medium-low, and heat for approximately 4-5 minutes, stirring. The consistency should be thick and creamy, and not too dry in appearance, but not too soupy either. The rice should still be al dente. Turn off the heat, and remove from the burner. Keep covered until served. Enjoy immediately!

24 comments:

Maven said...

Oh yum! I'm a huge fan of rice pudding too. This sounds fabulous. I'm updating my grocery list. :D

Queenie said...

I'm going to make this soon. Last night I made some chai tea with my green cardamon pods wondering what I else I should be using them for. Your recipe has gotten me inspired to try it. Thank you.

imadedinner said...

YUM!!! That looks really awesome, and I love that you used arborio rice!

Happy cook said...

I love rice puddings and this looks so delicious.

VeggieGirl said...

Pure bliss.

Gera @ SweetsFoods said...

Gail adorable and delicious rice pudding…really a bit of heaven :)

Cheers for you.
Gera

Tangled Noodle said...

I'm mad for rice puddings! Your photos are gorgeous, especially the first with the cardamom pods and vanilla beans.

Scate said...

this looks fantastic! i love rice pudding - bit haven't ventured that way yet in my own kitchen. I also have lots of cardamom on hand... do you know how much each pod yields? i have ground cardomom instead of the pods.

Elaine said...

Hi Gail, that rice pudding looks absolutely spectacular. I am a big fan of all things vanilla, the whole black speckles just makes the dish!

Carolyn said...

Your pictures are just fine! This sounds incredible. I love Vanilla and cardamom. I have to get some green cardamom pods. All I have right now is ground.

gail said...

aww thanks all! It's yummy - do try it. Ground cardamom - start with a 1/4 teaspoon added in the final stages, and if it isn't to your liking, than go from there. I didn't want it too overpowering, but it's certainly up to personal taste :) Enjoy!!

Zesty Cook said...

Gorgeous Gail!

The Hungry Mouse said...

Oh man, I just adore rice pudding! This looks so good. If we had one of those Internet Food Transportation Machines, I'd love a big bowl of this and a hot cup of tea. Yum!

+Jessie

Hayley said...

I love rice pudding, and yours looks amazing. Thanks for sharing!

Heidi / Savory Tv said...

This sounds wonderful. My first job was at a greek restaurant in high school, and I have ever since been a rice pudding addict!

Olga said...

This looks really pretty, but I'm just not a huge fan of cardamom: probably an acquired taste?

HoneyB said...

Looks so creamy and yummy. I only tried cardamon for the first time last year and totally fell in love!

Jason said...

Oh Yum, now that is a good looking rice pudding.

. said...

Yum. I love the addition of cardamon.

Global Patriot said...

Rice pudding can often be 'nice', but a bit boring. The addition of Cardamom here adds a twist that makes the dish sing!

Cheryl A said...

I want to say that this looks good, but we've concluded that we just don't like rice pudding in this house. Great flavour combination though... maybe in a panna cotta instead?

Cynthia said...

You've got to try this combo in ice cream too!

Kevin said...

That rice pudding sounds good!

sue said...

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