Have you ever eaten at an Indian restaurant and had their insanely incredible rice pudding at the end of the meal and sat there, sweaty and deliciously confused and wondered how on EARTH such a dessert of this creamy caliber exists in the world and pondered the difficulties in making it and then right after that wondered if I’d ever finish this sentence for the love?
I’m here to tell you, rice pudding is. a. breeze. to. make. Believe it or not, it’s basic simmering action with some milk, cream, rice and sweetening agents.
I can’t believe I just used the words “sweetening agents.” Am I growing up?
Really though, if “impressing every single person ever” is on your to-do list, this vanilla bean and nutmeg rice pudding recipe needs to be tattooed on your face.
Well, maybe just your inner arm.
Here we go!
Grab a cup of rice. I lurve jasmine.
Then get some milk (not pictured, oops) cream, fresh nutmeg, sugar (also not pictured, wow, Bev) and a vanilla bean.
Split the vanilla bean with a knife and scrape out the seeds, like so.
In a medium saucepan, bring the milk, cream, rice and the sugar to a light simmer. See that rice? It’s not cooked.
Then add ze vanilla bean seed scrapings.
Then grate that nutmeg all in it.
Keeping it on a light to medium simmer, stir the mixture until the rice becomes so creamy that you lose all motor skills just gazing at it. This lasts about 20 minutes.
Don’t you just want to lick it until it’s gone?
One more close up for good measure. And to make sure your heart is still beating.
Promise me you’ll make this. Like, right now.
Bev had never actually cooked with a real life vanilla bean until this recipe. Life won’t ever be the same for her. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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