<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/f1ac90c6-14e8-4ceb-98b5-198b0b54d22f/BFC50BCD-A785-4661-BFA4-16E44ACB1332/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://us.mg2.mail.yahoo.com/dc/blank.html?bn=1357.22&.intl=us&.lang=en-US" href="http://us.mg2.mail.yahoo.com/dc/blank.html?bn=1357.22&.intl=us&.lang=en-US" style="font-size: 11px;">us.mg2.mail.yahoo.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://us.mg2.mail.yahoo.com/dc/blank.html?bn=1357.22&.intl=us&.lang=en-US"><SPAN><BR />1 1/2 cups water<BR />3/4 cup basmati rice<BR />1/4 teaspoon salt<BR />3 cups whole milk<BR />1 cup heavy whipping cream<BR />1/2 cup sugar<BR /><DIV>1/2 vanilla bean, split lengthwise</DIV><BR /><DIV>Bring 1 1/2 cups water, rice and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.</DIV><BR />Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. Pudding can be made 2 days ahead. Keep refrigerated. Serves: 6 to 8.</SPAN></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://us.mg2.mail.yahoo.com/dc/blank.html?bn=1357.22&.intl=us&.lang=en-US"><B>Vanilla Bean Rice Pudding</B></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/BFC50BCD-A785-4661-BFA4-16E44ACB1332/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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