Lemon Poppy-seed Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
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It's everything you love about the lemon poppy-seed desserts, but without the flour! Perfect to celebrate Spring, light and flavorful, yet a little sophisticated too. Note: Don't skimp on the vanilla bean. They are pricey but this desert is worth it. Read more . All the little vanilla bean flecks adds to the beauty of this dessert and the flavor that you gain cannot be duplicated by even the best vanilla extract. Ingredients:
3 quarts of whole milk |
1 lb of arborio rice (risotto quality rice) avoid instant rice - it will ruin it |
1 14oz can of unsweetened coconut milk |
1 whole vanilla bean, split and seeds scraped |
2 tbsp poppy-seeds |
1 1/2 cups of sugar |
1/2 cups of heavy or whipping cream |
zest of one lemon |
Directions:
1. 1. In a large, heavy pot, combine milk, rice, coconut milk. Mix well and let sit for 30 minutes. Add vanilla bean (entire bean and scraped seeds) and poppy seeds. Mix well and bring to a simmer over a moderately high heat. When it starts to bubble, reduce heat to low and simmer, stirring often, until the rice is tender (approximately 50-75 minutes).
2. 2. Add the sugar, cream, and lemon zest and continue to simmer for another 10 minutes. Let cool to room temperature and cover with plastic wrap. Store in the refrigerator for at least 2 hours.
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