Monday, January 14, 2013

Rice Pudding, Gluten Free

"The proof of the pudding is in the eating." Miguel de Cervantes

Hiya followers! Have you ever tried Ontario's Woolwich Diary Goat Brie? I suggest you do! Yum!
Well, I recently asked for some recipe requests and the first response I got was from my friend Caroline for rice pudding. I know what you're thinking! Rice pudding is one of those things that people either love or hate. I have my reservations, but I won't judge until I have made it. Rice pudding is something I have never made and to tell you the truth, I haven't tried it since I was a child. Growing up, our Nanny would make it for us. I remember that she would bake her rice pudding in the oven and it took a long time at low heat to cook. So to save some time, I have decided to break from tradition and make it on the stove top. Done this way the cooking time is cut by about a third and the end product will be just as good! This I promise!


Simple and Tasty Recipe:

Rice Pudding, Gluten Free
(serves 4 to 6)

1/2 vanilla bean or 1 tsp vanilla extract
1/2 cup arborio rice
4 cups milk
1 tbsp butter
2 tbsp sugar
1/4 tsp sea salt

Start by slicing the vanilla bean in half lengthwise. Scrape out the vanilla seeds from the centre of the pod and put them into a medium sized saucepan with the rest of the ingredients. (Set the used vanilla bean aside and do not discard, instructions for making Vanilla Scented Sugar below). Stir the pot and heat on medium high until just about boiling. Reduce heat to low and cover with a lid. Simmer for 25 mins, stirring often to prevent the milk from boiling over. Remove lid and continue to simmer for another 15 to 20 mins until the rice is very soft and the sauce has thickened. The sauce will continue to thicken as the pudding cools, so if it is a bit loose after the additional 20 mins, it's okay. Remove the pot from the heat and allow it to cool. If not serving right away, cover with a piece of plastic wrap that is pushed right down onto the surface to prevent a skin from forming. Serve at room temperature or chill for a least and hour. The pudding will keep up to 3 or 4 days in the refrigerator. Enjoy!
This rice pudding turned out to be absolutely delicious! It has a lovely creamy consistency and is rich in flavour. Get creative and garnish your rice pudding with your favourite toppings. Today I sampled dried berries, cinnamon and my fave, locally made jam. Yum!
If I can make a request of my own, please treat yourself to fresh vanilla beans for this recipe! Found at most groceries stores, vanilla beans are truly decadent. Just the fragrance is well worth the few extra dollars!
Caroline, I really hope you enjoy your rice pudding recipe and next week I will be back with another request. Till then, followers! Have a great week!


Vanilla Scented Sugar Recipe:
Once the vanilla bean is scraped of it's seeds, do not throw it out! Simply allow the bean to dry out at room temperature for a few days, put it into your airtight sugar jar and give it a good stir. The sugar will have a more intense vanilla flavour the longer it sits. Stir every now and then to circulate the flavour.

 

2 comments:

Milena Mitkov said...

Mmmmm the boys at home love this! I use the exact same recipe to make it minus the salt. Why do you put salt in it?

Sarah Visheau said...

I add salt to bring out the flavours, but you can certainly skip it!