Creamy Jasmine rice pudding

The wonderful Elissa at 17 and baking had the brilliant idea of flavoring rice pudding with jasmine green tea. I have recently purchased my first vanilla beans and was looking for a recipe to use them in.Vanilla bean rice pudding sounded just perfect for my newly acquired vanilla beans! I also have to mention that it was my very first time making rice pudding and I don’t think I’ll need to try any other recipe. I loved it! The jasmine tea really added a new dimension to this rich, creamy and flavorful dessert!

Recipe adapted from 17 and baking.

Ingredients:

- 1 1/2 cups water
- 3/4 cup Basmati rice (or any other short-grain rice)
- 1/4 tsp salt
- 3 cups whole milk
- 3 bags Jasmine green tea
- 1 cup heavy whipping cream
- 1/2 cup sugar
- half of a vanilla bean or 1-2 tsp vanilla extract

Mix the water, rice and salt and set over medium-high heat until it simmers. Reduce heat to low and let simmer for about 10 minutes or until most of the water has been absorbed.

While the rice is cooking, bring the milk to a simmer in a medium sauce pan with the jasmine green tea bags in it. Make sure the tags aren’t too close to the burner! I used tape to secure them, but I think I was a little overcautious. I already almost set my kitchen on fire once and I was not going to let that happen again!  Once the milk has reached a simmer, remove the saucepan from the heat and set aside until the rice is cooked, another 10 to 15 minutes.

Add the milk, cream and sugar to the rice. Scrape the seeds off the vanilla bean with the back of a knife and add them to the rice, along with the vanilla bean.

Increase the heat to medium and cook, stirring occasionally, until it has thickened and reached a  creamy texture.

Remove from the heat and let rest and cool down for a few minutes before serving. If you have leftovers or would like to serve the rice pudding later, pour into a serving bowl or small ramekins and set plastic wrap directly onto the pudding before chilling.