= 
Rice pudding was a lot easier to make then I thought. The vanilla beans looked so pretty and the flavor was outstanding. We used an entire vanilla bean instead of half — what a waste not to. We served it with strawberries as suggested the first time but the next we used ripe banana slices and I gotta say I liked it even better. Tasted like a banana cream pie. The consistency was thick and creamy, not at all runny like grocery store pudding can be. A wonderful, fast, easy treat.
Tips: This was sweet even by my standards so I would recommend adding the sugar slowly and tasting to see how much you like.
The rice also could have been a little softer so I would leave it on the stove for 30 minutes instead of 20.
Recipe link
Food & Wine magazine /Sept. 2004
Filed under: Dessert / Baked Goods, RECIPES | Tagged: dessert, food, food & wine magazine, Gale Gand's Vanilla Bean Rice Pudding, RECIPES, rice pudding | 1 Comment »
Bay Area Foodie 