Creamy rice pudding with vanilla and pistachio flavor

Ingredients for 3 servings:

• 950 ml milk (0.5% fat)
• 120 g rice pudding
• 2 vanilla pods
• 50 ml oil (pistachio oil)
• 25 g pistachios, unsalted, green
• 6 tbsp, heaped sugar
• 1 pinch of salt

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 12 minutes; Total time approx. 5 hours 32 minutes

simple and ingenious

Preheat the milk in the microwave. This takes 7 minutes at 950 W. Place the rice in a double boiler and add the pistachio oil. When the rice has become translucent from the oil, add the sugar and a pinch of salt. Scrape out the vanilla pods and set the seeds aside; they will be added at the very end. Add the scraped pods to the rice, sugar, and salt. Pour the heated milk over the rice and keep it hot in the simmering water bath. Cover. Every 10 minutes, whisk the rice, milk, and other ingredients vigorously. Meanwhile, first crush the pistachios with a tablespoon, then chop them finely. This is the best way to develop their flavor. After 60 minutes, remove the rice pudding from the double boiler and let it stand uncovered for 5 minutes. Add the vanilla seeds and whisk thoroughly one last time. The mixture will now be so thick and creamy that the rice will no longer be able to settle to the bottom. Divide the rice into 3 or 4 portions and sprinkle with the pistachio crumbs. To prevent a skin from forming, cover the bowls with cling film. Let cool to taste. The dish will have a less intense flavor at refrigerator temperature than at room temperature.