Sous Vide Rice Pudding with Cardamom
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 ...
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Ingredients for 8
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
Set the Anova Sous Vide Precision Cooker to 181ºF (83ºC).
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.
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.
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.
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.
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.