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Oxmoor House Photo by: Oxmoor House

White Chocolate Rice Pudding with Dried Cherry Sauce

The seeds and pod of a vanilla bean simmer in this rich rice pudding. Be sure to stir it often so it doesn't scorch.

Oxmoor House JUNE 2006

  • Yield: 8 servings
  • Cook time: 45 Minutes
  • Prep time: 10 Minutes
  • Total: 1 Hour

Ingredients

  • 1 1/2 cups hot water
  • 3/4 cup medium-grain rice
  • 1 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 4 cups half-and-half
  • 1/4 teaspoon salt
  • 3/4 cup white chocolate morsels
  • Dried Cherry Sauce
  • 1/2 cup sliced almonds, toasted

Preparation

Combine water and rice in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.

Scrape seeds from vanilla bean into pan. Stir seeds, pod, sugar, half-and-half, and salt into rice. Cook over medium-low heat 30 minutes, stirring often. Remove vanilla bean pod. Add white chocolate morsels, stirring until melted. Let cool 5 minutes. Spoon rice pudding into 8 individual serving dishes. If not serving immediately, cover and chill. When ready to serve, top with Dried Cherry Sauce, and sprinkle with almonds.

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