Vanilla-Basil Rice Pudding with Honey-soaked Raspberries

Categories: custard, flan, mousse, pudding

Ingredients

• 1/4 cup honey
• 1 1/2 cups fresh raspberries
• 2 cups 1% milk, divided
• 1 1/2 cups water
• 1 cup Arborio rice
• 1/4 tsp. kosher salt
• 3/4 cup nonfat sweetened condensed milk
• 2 egg yolks
• 1 tsp. orange zest, minced
• Seeds from 1 vanilla bean
• 1 Tbsp. unsalted butter
• 1 Tbsp. minced fresh basil
• 2 Tbsp. pistachios, chopped

Directions

1. Heat honey in a microwave for 30 seconds, or until thin. Toss with berries and set aside.
2. Simmer 1 1/2 cups milk, water, rice and salt in a saucepan over low heat, covered, for 25 minutes, whisking every 10 minutes.
3. Combine remaining 1/2 cup milk, condensed milk, yolks and zest in a bowl; whisk in 1 cup cooked rice. Add yolk mixture and vanilla seeds to the rice; whisk constantly over low heat until thickened, 5 minutes.
4. Off heat, stir in butter and basil. Serve pudding warm with the raspberries, garnished with pistachios.

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