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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan heat water, milk and salt over medium heat until nearly boiling. Stir in rice and butter. Bring to a boil; immediately reduce heat to very low. Simmer, covered, for 25 to 30 minutes or until thick and nearly all of the liquid is absorbed, stirring every 5 minutes toward the end of cooking. Transfer rice to a medium bowl.
Meanwhile, for sauce, place 1 cup half-and-half (or light cream) in a small saucepan. Using a paring knife, scrape seeds from the vanilla bean; add seeds to the saucepan. Heat just until boiling. In a medium bowl whisk together egg yolks and sugar. Gradually whisk in hot half-and-half; return all to the saucepan. Cook and stir over medium-low heat for 3 to 5 minutes or until sauce thickens and coats the back of a metal spoon.
Stir sauce into rice in bowl; cool for 30 minutes. Serve warm. If desired, dust with cinnamon.