Vanilla Custard Pudding with Royal® Basmati Rice
30 minutes
American
Serves: 4-6
Need to add a little bit of sweetness to your meal plans? Dive into our Vanilla Custard Royal® Basmati Rice Pudding recipe!
Ingredients
1 cup Royal® Basmati Rice
1 3/4 cups water
Pinch of salt
3 cups whole milk
1/3 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1 vanilla bean, sliced lengthwise, seeds scraped
4 egg yolks and 1 whole egg, whisked together
Vanilla wafer cookies, for serving
Preparation
- In a medium sauce pot with a tight fitting lid, combine rice, water, and salt.
- Bring to a boil, then reduce heat to a simmer and cover.
- Cook for 15 minutes, or until water is absorbed.
- Fluff with a fork, then set aside, covered.
- While the rice is cooking, make the pudding.
- In a medium sauce pan, combine the milk, sugar, cornstarch, salt, and vanilla bean seeds.
- Heat over medium-high, whisking frequently to keep the sugar from burning.
- Once the milk mixture is hot, reduce heat, then pour 1/4 of a cup into the eggs and whisk.
- Add another 1/4 cup of the hot milk to the eggs and whisk again.
- Slowly add the egg/milk mixture to the rest of the milk, whisking continuously.
- Continue whisking until the mixture starts to thicken.
- Once thick, remove from heat.
- Add the rice and stir to combine.
- Serve warm or cold, with vanilla wafers.
