Gale Gand's Rice Pudding with Strawberries

1. 1

   In a strainer, rinse the rice under cold water for 1 minute.

2. 2

   Transfer to a large saucepan and add the milk and salt.

3. 3

   Scrape the seeds from the vanilla bean into the saucepan, add the vanilla bean and bring to a simmer.

4. 4

   Cook over moderately low heat, stirring occasionally, until the rice is tender, about 20 minutes.

5. 5

   Remove the rice from the heat and stir in the sugar.

6. 6

   Transfer the rice pudding to a large bowl set in a larger bowl of ice water and stir until cool, about 5 minutes.

7. 7

   Discard the vanilla bean.

8. 8

   Spoon half of the strawberries into 6 glasses.

9. 9

   Add the rice pudding, top with the remaining strawberries and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.