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
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)
- Combine the milk, granulated sugar, a pinch of salt, lemon zest, vanilla bean, and water in a wide saucepan. Bring to a simmer over moderate heat, stirring to dissolve the sugar.
- Add the rice and simmer gently, stirring occasionally, until the grains are tender and the milk is slightly thickened, about 20 minutes.
- In a bowl, beat the yolks with the lemon juice until well-blended. Whisk in about 1 cup of the hot rice to warm the egg mixture, then pour the mixture into the rice.
- Cook briefly, stirring constantly, until the pudding visibly thickens, about 1 minute. Remove from heat and remove and discard the lemon zest and vanilla bean. Let the rice pudding cool until it is just warm; it will thicken as it cools.
- If the fruits need a little sweetening, add superfine sugar to taste. Divide the fruits among 6 or 8 plates or shallow glasses. Spoon the warm rice pudding over the top. To serve as a parfait, alternate layers of fruit and warm pudding.
Serves 6 to 8.
- Puddings/Mousse, Desserts
- North American