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LOCATION: Recipes >> Crockpot >> Rice Pudding 05

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Rice Pudding

5 tablespoons butter
3 heaping tablespoons superfine sugar
1/2 cup short grain or arborio rice
half a vanilla bean
3 1/2 cups half and half or whole milk
1 cup heavy cream
pinch of salt

Oven at 150 degrees C 300 degrees F

Melt the butter in a large, shallow, ovenproof dish. Add sugar and
stir. Add rice and stir well until every grain is coated. Continue
cooking over low heat for about 5 minutes.

Split the vanilla pod, and add to the pot. Add the milk and cream
slowly, and add a pinch of salt. Bring almost to a boil; remove
from heat and place in the oven for at least 2 hours. If the top
is browning too much, turn down the heat. Serve warm, rather than
hot, with whipped cream on the side.

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