|Vanilla bean rice pudding with cinnamon|
This is a delicious, homemade dessert that will remind you of childhood. The vanilla bean adds an extra boost of flavor, but if you don’t have one on hand, a teaspoon of vanilla extract will work just fine. Rice pudding is usually topped with cinnamon, but in this case, a hint of cinnamon is cooked right in. This recipe makes enough pudding for 4, and is a great option for a gluten free dessert.
2 cups milk (I used 2%)
1/4 cup white sugar
1/4 cup uncooked long-grain white rice
1 egg, lightly beaten
1 tablespoon milk
1/8 teaspoon salt
1 vanilla bean, scraped
1/8 tsp ground cinnamon
In a large saucepan over medium-low heat, combine milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
In a small bowl, combine eggs, 1 tbsp milk, salt, cinnamon, and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
When pudding has cooled to room temperature, remove plastic wrap and cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.