Vanilla Rice Pudding with Dried Fruits
Dive into the comforting world of traditional rice pudding revisited with a modern touch. This creamy dessert, enhanced by the warmth of vanilla and the crunch of toasted dried fruits, will instantly transport you to sweet childhood memories. A simple recipe that combines creaminess and indulgence for the greatest pleasure of your taste buds. Prepared with special dessert round rice, whole milk and an authentic vanilla pod, this rice pudding cooks slowly to develop its full creamy texture. The roasting of almonds and raisins adds a crispy note that deliciously contrasts with the sweetness of the rice. In just 40 minutes (10 min preparation + 30 min cooking), you get a dessert for 4 people, economical and easy to make. This vanilla rice pudding with dried fruits is much more than just a dessert: it's a complete sensory experience that warms the heart and soothes the mind. Its creamy texture and gourmet notes make it a must-have for family tables, as delicious served warm in winter as it is cold in summer.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Vanilla preparation: Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. If using extract, reserve it for the end of cooking.
- 2
Milk infusion: In a large heavy-bottomed saucepan, pour the whole milk. Add the split vanilla pod and scraped seeds. Bring to a simmer over medium-low heat to infuse the flavors.
- 3
Rice cooking: Add the previously rinsed round rice. Reduce heat to minimum and cook for 25 to 30 minutes, stirring every 5 minutes to prevent the rice from sticking.
- 4
Creaming and sweetening: After 25 minutes, check the texture. Add the sugar and mix until dissolved. If using vanilla extract, incorporate it now. Cook for 2 more minutes.
- 5
Dried fruits preparation: Coarsely chop the whole almonds. In a dry skillet, toast the almonds for 2 to 3 minutes. Add the raisins and mix for 30 seconds.
- 6
Assembly: Remove the vanilla pod. Divide the rice pudding into bowls. Sprinkle with the toasted dried fruit mixture. Optionally dust with speculoos powder.
- Use a heavy-bottomed saucepan for even cooking. Rinse the rice to remove excess starch and achieve perfect texture. Stir regularly but gently to avoid crushing the grains. The rice will continue to thicken as it cools. Serve warm or cold depending on the season, accompanied by red fruit compote or caramel sauce.
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