Cumin-Vanilla Rice Pudding

One of our favorite ways to prepare rice at Wicked Good is as a dessert, with a simple rice pudding infused with warm spices and cream. Traditionally, rice is cooked until the starches ooze into the cooking liquid, to the point where the grains become unrecognizable and gooey. We’ve kept the integrity of the rice while still producing a creamy, comforting dessert, with an unexpected hint of cumin. If using brown rice, you’ll need to increase the milk by 1/2 cup, and increase the cooking time to 40 minutes.

Cumin-Vanilla Rice Pudding

Prep time: 5 minutes
Cook time: 25 minutes
Allergy Info: soy-free, gluten-free, wheat free; contains dairy
Yields: 6 servings, or 4 wicked big servings

For the rice pudding:
2 tablespoons unsalted butter
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon cumin
1 vanilla bean, split, seeds scraped, divided
1/2 cup organic sugar
2 1/2 cups whole milk
1 cup short grain rice

For the cumin cream:
3/4 cups heavy cream
1 tablespoons organic sugar
1/8 teaspoon cumin

Make the rice pudding:
In a medium saucepan melt butter over medium-low heat. Increase heat to medium; add salt, cinnamon, nutmeg, cumin, half of the vanilla bean seeds and sugar. Stir in milk and rice; cover, bring to boiling. Reduce heat, cook 15 minutes, stirring occasionally. Remove from heat; let stand covered 10 minutes, or until milk is absorbed. Season with salt to taste.

Make the cumin cream:
In a small saucepan heat cream, remaining vanilla bean seeds, sugar and cumin over low heat until sugar dissolves. Divide rice evenly between 6 dessert cups or small bowls. Serve warm with cumin cream.

Make a cumin-brûlée:
Instead of the cumin cream, mix 2 tablespoons sugar with 1/8 teaspoon cumin. Sprinkle evenly over the 6 rice cups; melt with a brûlée torch. [chocolate sauce wouldn't be such a bad thing, either.]