Jasmine rice pudding
- 2 cups water
- 1 cup uncooked jasmine rice
- 4 cups whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- 1 vanilla bean, split and scraped
Combine water and the rice in a heavy bottom stainless steel pot
Bring the water to a boil
Decrease the heat to low.
Cover and simmer until the rice is tender and the water is absorbed, about 5 minutes.
Stir in the milk, cream and sugar.
Scrape in the vanilla beans and pod.
Bring to a simmer over medium-high heat.
Decrease the heat to medium low and continue cooking until the mixture thickens slightly (consistency will look like cooked oatmeal) stirring occasionally.
It will continue to thicken as it cools.
So make sure you do not cook the pudding until very thick...it will thicken.
Pour out into a high sided pan and place plastic wrap directly on top of the pudding (do not want a skin to form). Place in fridge to cool.
Serve with dollop of whipped cream and a generous sprinkle of cinnamon.
About Annie Baker:
Despite her prophetic-sounding name, Annie Baker did not start out to be a pastry chef. Instead, her practical parents pushed her toward the white collar world. After receiving an Accounting degree from Saint Mary's College in South Bend, Indiana, Annie dutifully went to work for a large corporate bank in downtown Chicago. After ten years of "counting beans" and (more importantly) delighting a steadily increasing number of co-workers with the sweet treats she made at home, Annie ventured West and enrolled in the Pastry Arts Program at CIA Greystone for formal training. Annie was always creative and detail-oriented, but it was then and there that she gained the knowledge, skills and confidence needed to advance from amateur home baker to professional pastry chef. Upon graduation - and barely a year after dining as just another tourist at Mustards Grill in the Napa Valley - Annie joined the Mustards kitchen team and was quickly given her own pastry station to manage and develop. Her friendly personality, infectious enthusiasm and zany sense of humor brightened the kitchen where, as Mustards Pastry Chef, she collaborated with owner/chef Cindy Pawlcyn to create the popular restaurant's delectable desserts for over 5 years, leaving in June 2008. Currently Annie is teaching baking and having fun doing cooking demos in the Napa Valley. Annie Baker radiates pure happiness and zest for life. She is a popular teacher as well as a chef, always eager to share personal experiences and insights into the joys of finding one's destiny later on in life - sometimes even when you least expect it.