Hi everyone! Today I am going to show you my recipe for 30-Minute Rice Pudding with Dried Fruit. I am so happy with my new recipe, I am so excited to help you make it! I feel pretty good about my new recipe. I am never very happy with anything. I love making my own, I am not a big fan of liquid desserts, and it is hard to find a good dessert recipe. So, I just had to figure out a way to make this recipe. I made it in my new Asian Food Kitchen in Portland, Oregon, and it was really easy to make. Instead of making a regular white pudding you can make this with dried fruit. I simply use the dried fruit as my base (I think that is what is required) and I go for one of the low-carb or low-fat white pudding recipes.

Ingredients

• 1 cup arborio or medium-grain rice
• 5 cups whole milk
• 1/4 cup raisins
• 1/2 teaspoon grated orange peel
• 1/4 vanilla bean, split lengthwise
• 4 large egg yolks
• 1/2 cup sugar

Directions

1. Place rice in strainer and rinse under cold running water until water runs clear. Place rice, milk, raisins, and orange peel in large saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring rice mixture to simmer over medium heat, stirring occasionally. Reduce heat to lowest possible temperature, cover, and simmer, stirring occasionally, until rice is tender, about 23 minutes. Remove from heat. Add egg yolks; stir until thickened, about 1 minute. Stir in sugar.
2. Divide pudding among eight 3/4-cup ramekins or custard cups. Chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.