Preparation

• 将牛奶，米饭，盐和拆分香草豆倒入一个大锅中（如果您使用的香草提取物，请不要添加）。用高火煮沸，不断搅拌。将热量降低至低盖，并轻轻慢火煮，偶尔搅拌15分钟。发现并继续煮沸，经常搅拌，直到米饭变软，布丁将其减少到约3-1/2杯，约8分钟。重要的是要让布丁轻轻煮，不要煮沸，您需要在烹饪结束时不断搅拌以防止灼热。
• In a medium bowl, whisk the egg yolks, sugar, and vanilla extract (if using). Slowly add the cooked rice mixture, whisking constantly. Pour the mixture back into the saucepan, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat. Transfer the pudding to a bowl or serving dish and lay a sheet of plastic wrap right on the pudding’s surface to prevent a skin from forming. If you’ve used a vanilla bean, fish it out when the pudding has cooled, scrape out the seeds, and stir the scrapings into the pudding. Discard the empty bean. Serve warm, at room temperature, or chilled.

瑞典风格的米饭布丁：Whip 3/4 cup cold heavy cream until it forms medium-firm peaks. Gently fold it into a batch of the chilled rice pudding.
覆盆子冻糕米布丁：在四个小酒杯或冻糕杯中，交替地将冷藏的米布丁和新鲜的覆盆子分层，从布丁开始，并用一些覆盆子完成。（为特殊的触摸，用nasturtium或另一个可食用的花装饰。）
Rice Pudding Soufflé:将烤箱加热到400°F。在浅2 QT的底部和侧面涂黄油。烤盘;用糖灰尘。将三个大鸡蛋的白色鞭打直到泡沫。继续高速击败，同时逐渐增加2汤匙。糖。击败白人，直到形成中等峰值的峰。将白色轻轻折叠成一批浓郁的米饭布丁。将汤匙倒入准备好的盘子中； bake until puffed and golden, 25 to 30 minutes. Serve immediately with苦甜巧克力酱。