Fragrant Stovetop Dessert Rice with Milk by Chef Deborah Madison

This is partway to a rice pudding as it’s not baked, but simply cooked in a double boiler until all the milk is absorbed. With a cinnamon stick, vanilla and lemon zest, this dessert rice is fragrant and satisfying, but doesn’t involve heating the oven on a hot Indian summer day. Serve it with a spoonful of cold cream over each warm bowl of rice.

dessert rice

Dessert Rice Ingredients

Desert Rice Directions

Heat water in the bottom of a double boiler. To speed things up a little, separately warm the milk, then pour it into the top of double boiler and add the remaining ingredients. Once the water boils, lower the heat to maintain an active simmer, cover the pot, and cook until all the milk is absorbed, 1 hour to 1 1/2 hours maximum.  You can ignore the cooking for the most part, but check the water in the bottom of the boiler after an hour to make sure there’s plenty, and do check the top after an hour and every ten minutes or so thereafter, until the milk is absorbed. Scrap the seeds from the vanilla pods into the rice and set them aside to use again or to flavor sugar.  (If using extract, add it now.) Transfer the rice to a serving dish, and spoon it into smaller dishes. Dust with cinnamon and serve with Kalona SuperNatural™ whipping cream to pour over.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
dessert rice

Fragrant Stovetop Dessert Rice with Milk

  • Author: Chef Deborah Madison
  • Category: dessert
  • Cuisine: American

Description

This is partway to a rice pudding as it’s not baked, but simply cooked in a double boiler until all the milk is absorbed. With a cinnamon stick, vanilla and lemon zest, this dessert rice is fragrant and satisfying, but doesn’t involve heating the oven on a hot Indian summer day. Serve it with a spoonful of cold cream over each warm bowl of rice.


Scale

Ingredients


Instructions

Heat water in the bottom of a double boiler. To speed things up a little, separately warm the milk, then pour it into the top of double boiler and add the remaining ingredients. Once the water boils, lower the heat to maintain an active simmer, cover the pot, and cook until all the milk is absorbed, 1 hour to 1 1/2 hours maximum.  You can ignore the cooking for the most part, but check the water in the bottom of the boiler after an hour to make sure there’s plenty, and do check the top after an hour and every ten minutes or so thereafter, until the milk is absorbed. Scrap the seeds from the vanilla pods into the rice and set them aside to use again or to flavor sugar.  (If using extract, add it now.) Transfer the rice to a serving dish, and spoon it into smaller dishes. Dust with cinnamon and serve with Kalona SuperNatural™ whipping cream to pour over.


Keywords: dessert rice

Leave a Reply