Rice pudding is one of those comfort foods that always seems to warm the spirit. Serve warm or chilled. Dust with a little more cinnamon just before serving.
Rice Pudding with Candied Ginger and Cinnamon
- 1 1/2 cups water
- 3/4 cup basmati rice
- 1/4 tsp sea salt (fine grain)
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 1/2 vanilla bean split lengthwise or 1 tablespoon vanilla extract
- 1 tsp ground cinnamon
- 4 tbsp chopped candied ginger
Bring 1 1/2 cups water, rice, and salt to simmer in a heavy large saucepan over medium-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, or stir in vanilla extract and cinnamon. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes. If mixture seems runny, not to worry, it will thicken up as it cools.
Remove pudding from heat and discard vanilla bean, if using. Stir in candied ginger.
To Serve: Divide pudding evenly among 8 small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.
DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.
Photo and Recipe by Kim Sunée.