2 more Rice Puddings- Vanilla Bean Rice Pudding and Ellie Kriegers Rice Pudding

We have a rice pudding problem around here. We love it. My younger brother requests it daily. When I find a new recipe and try it, the stuff just doesn't last very long. I found the Vanilla Bean recipe in a recent issue of Bon Appetit. It is actually from a section of the magazine that is written by a food blogger, Molly Wizenberg- her blog is Orangette (I am sure most of you already knew that). She recounts her fathers love for this pudding. Just one look at the recipe and I was in.
This is a delicious rice pudding. Plus, don't all those little vanilla bean flecks look cool? This recipe is going in the remake pile.
The second recipe is from Ellie Krieger and it is a lighter version of rice pudding that gets some vanilla flavor from soy milk. It was good too, considering it was lightened up, but if you put these two head to head- the vanilla bean recipe wins out.
Now, I just need to make Dorie's rice pudding again and see who the real winner is.
Not a problem. I know the stuff will be devoured.

Vanilla Bean Rice Pudding Bon Appétit March 2009
by Molly Wizenberg
This rich, creamy pudding is delicious served warm or cold. If you feel like dressing up the dessert a bit, add a cinnamon stick while the rice is cooking, or top the finished pudding with a sprinkling of raisins and a little freshly grated nutmeg just before serving.

Yield: Makes 6 to 8 servings
1 1/2 cups water

3/4 cup basmati rice

1/4 teaspoon salt

3 cups whole milk

1 cup heavy whipping cream

1/2 cup sugar

1/2 vanilla bean, split lengthwise

Bring 1 1/2 cups water, rice, and salt to simmer in 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. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
Remove pudding from heat and discard vanilla bean. Divide pudding evenly among 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

Rice Pudding 2006, Ellie Krieger
2 cups water
1 cup Arborio rice
3 cups vanilla soy milk
1/4 cup sugar
Pinch salt
1 cinnamon stick
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for dusting
1/4 teaspoon ground nutmeg

Directions
Preheat the oven to 375 degrees F.
Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.



Coming for Easter- Asparagus Salad