Recipe: Vanilla Rice Pudding
This weekend Tucson celebrates our love for literature at the annual Festival of Books. One of the many features of this festival is cooking demonstration from Maynards Market & Kitchen’s Executive Chef Brian Smith. Teaming with Arizona Highways’ editor Kelly Vaughn, Chef Brian unveils the Maynards recipes highlighted in the Arizona’s Best Recipes cookbook.
Make plans this weekend to learn how to create your favorite recipes by joining the demonstration at the Culinary Stage on Sunday, March 12 from 10am – 12pm. Not able to make it to see Chef Brian on stage? Here is the Vanilla Rice Pudding recipe that he will explore, so you can try it at home, enjoy!
VANILLA RICE PUDDING
makes 15 serving
- 2 1/2 cups jasmine rice, parboiled with 3 cups water
- 3 cups sugar
- 4 cans coconut milk
- 3 cups cream
- 3 cups whole milk
- 2 split vanilla beans
Boil the rice with water, then add all other ingredients once the water has evaporated. Stir frequently on low heat until the rice has achieved a pudding-like texture. Pour rice into pan and place plastic wrap directly onto the rice to prevent a skin from forming. Cool before serving.