Do you have a food that you’re afraid of? I mean, really creeped out by. I have some serious texture issues with certain foods and they downright scare me. Stupid, I know, but true. There’s a list, not a very long one, but a list that includes bananas ( I like the flavor, just not the texture), sweet potatoes, rice pudding, flan, tapioca…..you get the idea.
This past month in one of my favorite magazines Bon Appetit there is a recipe for Vanilla Bean Rice Pudding. I’m all about conquering my fears lately, so I decided that I would be a big girl and give it a try. So, after 20 something years of never eating rice pudding, I now have a new favorite dessert. It’s quite liberating to try and succeed at something you’re afraid of. So, I’m gonna give to you the recipe that changed my rice pudding mind forever……no more rice pudding regret.
1 1/2C water, 3/4C basmati rice, 1/4 tsp. salt, 3C whole milk, 1C heavy cream, 1/2C sugar, 1 vanilla bean split lengthwise.
Bring water, rice and salt to a simmer in heavy large saucepan over med-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally about 35 minutes.
Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. Keep refrigerated.
So, are you ready to conquer your culinary fear? Let me know what you think!
