Wednesday, 6 October 2010

Rice Pudding with Vanilla Bean, Orange and Rum

After three straight days of cold rain, it is nice to curl up to something rich, warm and creamy. Rice pudding that is. Okay, I know I am a bit of a one trick pony when it comes to rice pudding. It is a favourite of mine. But why not? It is soothing, economical.. and infinitely variable.
Now that our cooking club has voted Giada in as our next chef - I had to try out her rice pudding.
In fact I may have to try some again this morning, for breakfast. Purely for investigative purposes of course.
Giada serves hers cold. I served it warm - to warm up chilled bones. It is delicious and comforting and the oranges make me think of Christmas. Which makes me think of winter. Which makes me want another bowl.

Rice Pudding with Vanilla Bean, Orange and Rum
Giada De Laurentiis,
Serves: 4


    * 5 cups whole milk
    * 2/3 cup Arborio rice or other short-grain white rice
    * 1 vanilla bean, split lengthwise
    * 1/2 cup sugar
    * 2 teaspoons dark rum
    * 1 teaspoon grated orange peel
    * Orange segments


Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.

Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.