Sous Vide Rice Pudding with Cardamom

Rice pudding is comfort food people tend to either love or hate. Secret: I love it. To banish any memories of rice mush, I’ve chosen to use a wild rice blend. It gives the dish texture and a certain nutty taste that an all-white-rice pudding does not have. Garnished simply with a sprinkling of cinnamon, this is all you need for a cold winter’s night treat. If you make this ahead, warm it up to serve. NOTE: If you are starting with uncooked rice, plan for another 45 minutes prep time.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 181.4F / 83C

Ingredients

• ½ cup raisins
• ½ cup dark rum
• 5 tablespoons unsalted butter
• 1/3 cup light brown sugar
• 4 cups cooked wild rice blend
• 1 cup whole milk
• 1 cup heavy cream
• 3 (2-inch) strips lemon peel
• 3 cardamom pods, crushed and wrapped in cheesecloth or paper towel
• 1 teaspoon vanilla extract
• Cinnamon, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 181ºF (83ºC).
2. Combine raisins and rum in a small microwave-safe bowl. Heat for 1 minute on high. Let cool, and then remove the raisins with a slotted spoon.
3. Heat butter and brown sugar in a medium non-stick skillet over medium-high heat. Stir to melt the butter, and simmer for 5 minutes.
4. Add the cooked rice, milk, cream, lemon peel, cardamom, and vanilla to the butter mixture. Bring to boil, reduce heat to low, and simmer for 2 minutes.
5. Remove from heat and stir in raisins. Spoon the mixture into a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 2 hours, or 2 hours and 45 minutes if using raw rice.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Empty the contents of the bag into a serving bowl and stir to incorporate the cream. Remove the cardamom pod bundle and the lemon peels. Sprinkle with cinnamon and serve warm.