Rice Pudding

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
160
protein 
4 g
sodium 
46 mg
carbohydrates 
31 g
fat 
2 g
fiber  
Trace
cholesterol 
7 mg
Servings 
8 (½ cup ea.)
Ingredients 

¾ cup Arborio rice
3 cups 2% milk
½ cup cane sugar
1 vanilla bean
1 cinnamon stick
¼ cup berries

Instructions 
  1. Place rice in fine mesh strainer and thoroughly rinse with water. Combine in saucepan with enough water to cover by 1 inch. Bring to a boil. Reduce heat and simmer for 5 minutes.
  2. Strain excess water from rice and place back in saucepan. Add milk, sugar, vanilla bean and cinnamon stick. Bring back to a boil, reduce heat and allow to simmer until thickened, about 20 minutes.
  3. Remove cinnamon stick and discard. Remove vanilla bean, slice lengthwise and scrape out pulp. Add pulp to rice pudding and stir. Cool to room temperature and refrigerate.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.