Humble Rice Pudding

Serves 12

Adapted from Vanilla Bean Rice Pudding by Molly Wizenberg

* 3 cups of water
* 1 1/2 cups basmati rice 
* 1/2 teas salt 
* 6 cups milk 
* 2 cups heavy cream 
* 1 cup sugar 
* 1 TB vanilla or one vanilla bean

Simmer rice, water and salt in a large deep pan. Let simmer no more that
7 minutes. Add the sugar, milk, cream and vanilla bean cut in half and
the seeds scraped out if using. Simmer for 25 minutes. Be careful not to
overcook the rice so that it breaks apart. If you are adding liquid
vanilla, let the pudding rest 10 minutes after cooking and then add the
vanilla.

Pour a small dab of the Toffee Sauce from the preceding recipe in the
bottom of a glass custard cup. Reserve 1/2 cup toffee sauce for
decoration. Pour the rice pudding on top of the toffee sauce. The Toffee
sauce will be pushed up the sides a bit and it will look very pretty.
Cover by pressing plastic wrap onto the top of the pudding, this helps
prevent the forming of a skin. Let chill for at least 5 hours. Before
serving whip cream and sweeten with 1 TB of sugar and 1/4 teas of
vanilla to each cup of cream . With a pastry bag and a star tip, pipe a
pretty rosette on top of the pudding and drizzle with a bit of the
reserved toffee sauce.

You will need approximately two cups of toffee sauce for this entire
recipe.