Ingredients

How to make it

  • 1. In a large, heavy pot, combine milk, rice, coconut milk. Mix well and let sit for 30 minutes. Add vanilla bean (entire bean and scraped seeds) and poppy seeds. Mix well and bring to a simmer over a moderately high heat. When it starts to bubble, reduce heat to low and simmer, stirring often, until the rice is tender (approximately 50-75 minutes).
  • 2. Add the sugar, cream, and lemon zest and continue to simmer for another 10 minutes. Let cool to room temperature and cover with plastic wrap. Store in the refrigerator for at least 2 hours.
Pudding simmering..   Close
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A steamy foodful -- it fogged up my lens! :-)   Close

Reviews & Comments 7

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  • lovingmybabbyalways 6 years ago
    This looks perfect for dessert I must give it a try.
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  • turtle66 6 years ago
    Ohhh Yeah!
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    " It was excellent "
    canzi ate it and said...
    I just had some. It is sooo good. I didn't skimp on the type of rice or the vanilla bean, and it was well worth it. I wish I had this recipe when I was pregnant. I was always craving rice pudding. The combination of flavors is great.
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  • juliagulia 7 years ago
    Cool! Let me know how it turns out!
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    " It was excellent "
    canzi ate it and said...
    I am making this right now!
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  • juliagulia 7 years ago
    It's light.. but very rich. It's definitely a dessert to be eaten slowly :-)
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  • edensong 7 years ago
    This sounds very intriguing. I like that it's light. Bookmarked to try out later. Thanks!
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