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October 24, 2011

Vanilla & Ginger Crumble Rice Pudding

vanilla & ginger crumble rice pudding

I took the plunge and bought a pound of vanilla bean the other day off the internet. The vanilla arrived in a small box and was vacuum sealed in a plastic bag; it made me feel like our UPS man was a drug dealer.  The second I opened the box, my kitchen was instantly perfumed with the heady scent of Tahitian Vanilla. My excitement grew knowing how many recipes I could knock out with this vanilla hoard at my disposal. I quickly flipped through the latest issue of Donna Hay Magazine, knowing that there was a beautiful spread about rice pudding. I located the recipe Vanilla Ginger Crumble Rice Pudding and dove right in.
vanilla & ginger crumble rice pudding

Creamy arborio rice mixed with vanilla beans, drizzled with maple syrup and topped with crumbled gingersnaps. It's simple and comforting and it was exactly what I needed after spending the morning at a damp & foggy pumpkin patch surrounded by 3 year olds. Think dessert risotto with a slight ginger spike! I promise you won't need a store bought air-freshener when you have the intoxicating scent of vanilla rice pudding cooking your stove.

And we're off!

Ingredient party. It's a small party, the best kind.

vanilla & ginger crumble rice pudding

Vanilla bean gets scraped. Put that bean into a jar of sugar. Instant vanilla sugar!

vanilla & ginger crumble rice pudding

Ingredients are placed in a large saucepan.

vanilla & ginger crumble rice pudding

A little boiling happens and then a lid goes on.

vanilla & ginger crumble rice pudding

A few gingersnaps get crumbled. Maple syrup comes out of hiding.

vanilla & ginger crumble rice pudding

Rice pudding gets stirred a bunch of times and then it sets.

vanilla & ginger crumble rice pudding

A little rice pudding is placed in a nice bowl.

vanilla & ginger crumble rice pudding

And that that bowl is topped with gingersnaps and drizzled with maple syrup.

vanilla & ginger crumble rice pudding

All is right in the world when you've got a bowl full of Vanilla & Ginger Crumble Rice Pudding.

vanilla & ginger crumble rice pudding

I'm pretty sure of this.

Vanilla & Ginger Crumble Rice Pudding

Serves 4

(recipe adapted from Donna Hay Magazine)

  • 1 cup arborio rice
  • 4 cups whole milk
  • 1/3 cup sugar
  • 1 vanilla bean, split and seeds scraped
  • 1 teaspoon ground ginger
  • 1/4 cup maple syrup
  • 8 ginger snaps, crumbled

Place the rice, milk, sugar, vanilla and ground ginger into a medium saucepan over high heat and bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes or until rice is tender. Drizzle the cooked pudding with maple syrup and top with crumbled cookies to serve.

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