This creamy rice pudding recipe cooks on the stove-top, with the addition of smoked vanilla beans.

Cook time 1 1/2 hours

Yield: Serves 6-8

Ingredients

  • 1 vanilla bean
  • 2 cups of cooked rice
  • 3 cups milk
  • ½ cup sugar
  • 1 tsp cinnamon
  • 2 eggs
  • ½ cup raisins
  • Bradley Smoker Flavor Bisquettes (Apple or Cherry)

Directions

  1. Cut a slit down the length of the vanilla bean and use your fingers to open it up to reveal all the vanilla seeds.
  2. Start up the smoker, using wood bisquettes of your choice.
  3. Bring the smoker up to a temperature of 200°F.
  4. Place the vanilla bean on a sheet of foil and place foil on smoker rack. Smoke for 1 hour.
  5. In a bowl, add the milk, eggs, sugar and cinnamon. Use a knife to scrape the smoked vanilla seeds out of the bean pod and into the milk mixture. Whisk until the eggs are incorporated into the milk.
  6. Bring the cooked rice and the milk mixture to a very low boil. Lower heat to that it is barely boiling. Do not have it at too high a heat as that could scald the milk.
  7. Stirring often, cook for 20-25 minutes. The rice should absorb much of the milk.
  8. Stir in the raisins and cook for another 3-4 minutes, stirring regularly.
  9. Remove from the heat and let stand 15 minutes before serving.
  10. Serve warm or cold and add extra milk if desired.

By Steve Cylka.