Rice Pudding Sundae
This lighthearted, fun, and quick dessert is the perfect way to bring out your guests’ inner child. Give everyone their own bowl of rice pudding and set up the assorted toppings like a sundae bar in the center of the table. Imagine how you would top an adult ice cream sundae: fresh fruit, nuts, granola, praline, dried fruit, trail mix, or my favorite, Lemon Caramel I’m not a huge fan of cinnamon myself, but you can add it if you like. Nutmeg is also a welcome addition, as long as it’s freshly grated.
Ingrediënten
Serves 4 to 6
- 1 vanilla bean or 1 teaspoon vanilla extract
- 2½ cups whole milk
- ½ cup short-grain white rice
- Salt
- 3 tablespoons sugar
- 1 cup heavy whipping cream
- Toppings of your choice
Instructies
- To separate the vanilla bean from its pod, split the pod in half lengthwise.
- Use a small knife to scrape out the seeds, then wipe them on the side of the pod.
- This is the easiest, cleanest way to utilize both the seeds and pod.
- In a medium pot on medium heat, combine the milk, vanilla bean or extract, rice, and a pinch of salt and bring to a simmer.
- Cook, stirring frequently, until the rice is soft and slightly overcooked, 25 to 30 minutes.
- Turn down the heat if the milk starts to bubble and boil over, and stir from the bottom of the pot to prevent the rice from sticking.
- When the rice is cooked through and resembles a porridge, stir in the sugar and remove the pot from the stove.
- Pour the rice into a large serving bowl and let cool to room temperature.
- Meanwhile, whip the cream until it forms soft peaks.
- In other words, when you lift the whisk up, the cream holds a peak for a second or two, but quickly melts back into itself.
- When the rice pudding has cooled, remove the vanilla bean and fold in the whipped cream.
- Ladle into bowls and serve with the toppings of your choice.
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