Rice Pudding

Recipes from 10/8/16 by Chef Michelle Bernstein


¾ cup medium or long grain white rice
Pinch of salt
2 cups whole milk
2 cups half and half
½ cup granulated sugar
½ vanilla bean, scraped
Cinnamon, to a garnish

Bring 1½ cups water to a boil in a saucepan.  Stir in rice and salt and cover, simmer over low for about 15 minutes, stirring twice.
Add the milk, half and half, sugar and vanilla bean.  Raise heat to medium high, allow to come to a simmer, reduce a little and cook stirring until it starts to thicken, about 30 minutes.  Reduce heat to low and cook stirring every few minutes until it really coats the back of a spoon.  Serve warm or cold with a sprinkle of cinnamon.