During a recent endeavor to make peach rice pudding popsicles, I loved the rice pudding so much (a good amount of it wound up in my stomach instead of the freezer!) that I decided it was time to make a batch.
Enter this rice pudding recipe, which highlights all the freshest Summer fruits. It's comfort food to the max, with a glutinous bite and creamy, vanilla undertones. Make sure you keep the saucepan at arm's length and stir the rice continuously. I got distracted watching the Olympics, and my saucepan overflowed on me! To get this simple recipe, read more. 1 quart milk Serves 6 to 8.
1/3 cup granulated sugar
2 1 1/2-inch strips of lemon zest
1/2 a vanilla bean, split lengthwise to expose seeds
1/2 cup water
3/4 cup Arborio rice
3 egg yolks
1 teaspoon fresh lemon juice
4 cups mixed Summer fruits, such as strawberries, blackberries, blueberries, peaches, apricots, or figs, in any combination, sliced as needed
Superfine sugar (optional)
1 quart milk
Serves 6 to 8.