White Chocolate Rice Pudding

Serves: 8

Time: 1 hr

Difficulty: Easy

Method

1. 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

2. For the sauce combine all ingredients, except the almonds, in a medium saucepan. Bring to a boil; reduce heat, and cook, uncovered, 25 minutes or until sauce coats a spoon and is reduced to 1 cup, stirring occasionally. Cool completely

2. Scrape seeds from vanilla bean into the cooked rice. Stir in the seeds, vanilla 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

3. Spoon rice pudding into 8 individual serving dishes. If not serving immediately, cover and chill.

When ready to serve, top with Dried Cranberry Sauce, and sprinkle with almonds

Recipe Tester Notes: This can be served warm or cool. The Sauce is quite rich so we suggest serving with less sauce if eating cold.

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