Vanilla Scented Rice Pudding

1. 1

   Melt butter in a medium, heavy-bottomed saucepan. Add the rice, lemon zest, vanilla seeds and scraped vanilla bean. Cook, stirring constantly for a few minutes. Add the milk all at once and cook over low flame, stirring constantly. It will take about 30 minutes for the rice to absorb all the liquid.

2. 2

   When the rice is soft and all the liquid is absorbed, remove vanilla pod and add sugar, mixing well.

3. 3

   Pour into a shallow pan, cover with plastic wrap, and refrigerate until cool. When cold, fold in the whipped cream. Serve with fresh or dried fruits.

* Per serving · 4 servings · Values may vary.

No additional tips available.