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.