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Tinawon Fancy Rice Pudding

Tinawon Fancy Rice Pudding

From: Executive chef Christopher Dwyer, CEC, ACE, AAC, Doubletree Hotel Minneapolis Park Place. Yield: 4 servings.

8 oz. Indian Harvest Tinawon Fancy Rice

2 cups 2% milk, divided

1 Tbsp. unsalted butter

½ of whole vanilla bean, split

¼ tsp. kosher salt

1 whole egg, beaten

⅓ cup granulated sugar

½ cup Indian Harvest Cranberry Aurora Fruit Blend or mixed dried cranberry, black mission fig and apricot

Cook rice according to package directions; reserve. In medium saucepan, combine 1 cup milk, butter, vanilla bean and salt. Bring to a slight boil until bubbles form on the perimeter. Remove from heat and reserve.

In a bowl, whisk egg and sugar until smooth. Once the sugar is dissolved, whisk in remaining 1 cup of milk, then temper in the reserved milk mixture by pouring slowly and whisking constantly. Remove vanilla bean and scrape the meat into the mixture. Discard bean husk. Add hot mixture back to the saucepan, and add the Cranberry Aurora Fruit Blend or dried fruit to plump. With a wooden spoon, fold in the rice until mixture thickens like porridge. Let cool before service.

To plate, scoop into individual bowls or shape into molds on each of 4 plates. Garnish with fresh or dried fruit and a sprig of mint.