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Chocolate chip cookies are a beloved treat that evokes feelings of nostalgia and warmth for many. From childhood memories of baking with family to sharing a batch with friends, these sweet delights have become a staple in kitchens around the globe. Their soft, chewy texture and rich flavor make them irresistible, and the aroma of freshly baked cookies wafting through the house is enough to bring anyone running. The allure of a perfectly baked chocolate chip cookie lies not only in its taste but also in the simplicity and versatility of the recipe, appealing to bakers of all levels.

Velvety Vanilla Bean Rice Pudding

Discover the art of baking classic chocolate chip cookies with this ultimate guide that takes you from history to technique. Learn about essential ingredients, explore variations like gluten-free and chewy styles, and find tips for perfecting texture and flavor. Whether you're a beginner or an experienced baker, this guide covers everything you need to know—including cooling, storing, and creating delicious customizations. Bake up nostalgia and create sweet memories with every batch!
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Ingredients
  

1 cup Arborio rice (or short-grain rice)

4 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

1 vanilla bean (split and seeds scraped)

1/4 teaspoon salt

2 large egg yolks

1 teaspoon pure vanilla extract

1/4 cup raisins or currants (optional)

Fresh fruit or toasted nuts, for garnish

Instructions
 

Wash the Rice: Rinse the Arborio rice under cold water until the water runs clear. This will help remove excess starch and keep the pudding from becoming too gummy.

    Infuse the Milk: In a medium saucepan, combine the washed rice, whole milk, heavy cream, granulated sugar, split vanilla bean (both seeds and pod), and salt. Stir well to incorporate.

      Cook the Rice: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low and cook for about 30-35 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.

        Temper the Egg Yolks: In a small bowl, whisk together the egg yolks and the pure vanilla extract. Once the rice pudding is thick, gradually add a few spoonfuls of the hot rice mixture to the egg yolk mixture, whisking continuously to temper the yolks (this prevents them from curdling).

          Combine Mixtures: Slowly pour the tempered egg yolk mixture back into the rice pudding while stirring constantly. Continue to cook on low heat for another 5-10 minutes until the pudding thickens further.

            Add Raisins (Optional): If using, stir in the raisins or currants and cook for an additional 2 minutes to plump them up.

              Cool and Serve: Remove the vanilla bean pod and discard it. Pour the rice pudding into serving dishes or bowls and allow it to cool slightly. It can be served warm or chilled in the refrigerator for a couple of hours.

                Garnish: Top each serving with fresh fruit, a sprinkle of toasted nuts, or a drizzle of caramel sauce if desired. Enjoy your velvety treat!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings