My family loves rice pudding ~ I mean they really love rice pudding!  Their favorite isn’t dotted with jewels of dried cherries like Bobby Deen’s; nor does it have a sprinkling of golden raisins or a dash of cinnamon like Alton Brown, Emeril Lagasse, Tyler Florence or the Barefoot Contessa!  They love it plain and simple, made with a vanilla bean, rice and milk ~ and Momma’s touch, of course! 

Val’s Rice Pudding

• 2 cups rice (I use a premium sweet rice found in the asian isle at the supermarket), rinsed and soaked for ten minutes
• 1 vanilla bean, split
• 3 1/4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla
• 2 T unsalted butter
• 2 T cornstarch
• pinch of salt

Combine sugars, cornstarch, salt and vanilla bean in a large pot; stir in milk and rice, cook over medium heat until low boil is reached.  Turn heat to medium-low; place tight fitting lid on pot, and continue to simmer for 45 minutes, stirring occassionaly.  Test for doneness ~ (note: my kids are 1st generation American-Italian ~ they love creamy and al dente rice pudding). Remove from heat, stir in butter and vanilla extract ~ serve warm with homemade whipped cream and berries, chopped almonds and honey, or fresh off the stove like the Lombardo Clan! ~ mangia, V

For other great recipes, including those mentioned, go to:

http://www.foodnetwork.com/recipe-collections/rice-pudding/index.html