This recipe from David Lebovitz’s latest book takes a little patience but makes a perfect rice pudding.
|2||tablespoons Armagnac or rum|
|5||cups whole milk|
|3/4||cup Arborio rice|
|1||vanilla bean, split lengthwise|
1. In a small saucepan, combine the raisins and Armagnac or rum. Simmer 1 minute or until the liquid is absorbed. Cover and set aside.
2. In a large saucepan, combine the milk, rice, sugar, and salt. Scrape the seeds from the vanilla into the mixture. Drop in the pod. Cook over low heat, stirring often, for 45 minutes (like a risotto) until the rice is tender and has absorbed the milk.
3. Remove the pan from the heat and remove the vanilla bean pod. Rinse and dry it for another use. Stir the raisins into the rice mixture and any liquid in the pan. Serve the pudding warm or at room temperature.
Adapted from “Ready for Dessert’’