Caramel or Vanilla Bean Rice Pudding

our big plans for the evening is a big slice of pizza at our favorite pizza place followed by a movie, then home for dessert and prosecco while watching the ball drop. a wonderfully low key night to end a great year.

first on the list today was the rice pudding. i made a big enough batch to split and make one vanilla bean rice pudding and one caramel rice pudding. those are my two favorite flavors at rice to riches in nyc. since we can't be eating theirs, i made my own and was pleasantly surprised with the turn out. let's be honest here - there is nothing healthy about this dessert. whole milk, sugar, cream, eggs, rice - but it is one tasty dessert. however, i couldn't help myself and did two things to make it a bit healthier. again, it's clearly not a healthy dessert but it is new years eve! i have to have something good to burn off at the gym tomorrow, right? i used whole grain arborio rice and i used half agave nectar and half organic sugar. that means i can have some of both flavors and not feel guilty, right? HA!

rice pudding goes perfectly with bubbly by the way. so, happy new year everyone! may you all have a wonderful, blessed 2011!

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Rice Pudding
adapted from epicurious.com

4 cups whole milk
2 tsp vanilla extract
1 tbs unsalted butter
1/4 cup sugar
1/8 cup agave nectar
pinch of salt
3/4 cup whole grain arborio rice
1 egg
1/4 cup heavy cream
1 tbs vanilla bean paste
2 tbs caramel

bring milk, vanilla, butter, sugar, agave, salt, and rice to a boil over medium-high heat. reduce to a simmer. let simmer, uncovered for 2 to 2 1/2 hours, stirring frequently until rice is tender and most liquid is absorbed. lightly beat egg in a separate bowl. when rice is tender, add a little warm rice to beaten egg and stir well. add egg mixture back into rice and slowly stir in heavy cream.

divide rice into 2 containers and stir caramel into one, and vanilla bean paste into the other. let cool and store covered in fridge.