We started the episode with Master Chef Ironpaw's rice pudding from the Valley of the Four Winds, because it needs the longest simmer. Four cups of milk, Arborio rice, sugar, a teaspoon of Ancient Pandaren Spices, a bay leaf and half a vanilla bean (seeded off camera) went into the pot together. Then it simmered for about 30 minutes while we cooked everything else, until the rice had soaked up most of the milk.
Fishing out the bay leaf was a brave moment ("easy might have been the wrong word"), but it came out thick and smelling fantastic.
We served it topped with an extra sprinkle of Ancient Pandaren Spices and a little mint. It shared the dessert spotlight with the Pomfruit Slices, and the verdict was "oh my gosh, you need to eat this."
Across various cultures, rice pudding is a beloved and comforting treat, and its presence in Pandaria is no exception. With its luxuriously creamy texture and subtle exotic spices, it's a perfect choice for dessert or even breakfast.
Hailing from the Valley of the Four Winds, this recipe is a cherished creation of the pandaren culinary maestro, Sungshin Ironpaw. Mastering the art of rice pudding is a crucial step towards becoming a true culinary artisan.
Pandaren Rice Pudding
Creamy Arborio rice simmered in whole milk with vanilla bean, raw sugar, bay leaf and Ancient Pandaren Spices. Lovely warm or chilled, for dessert or breakfast.
Combine the milk, rice, sugar, Ancient Pandaren Spices, bay leaf and vanilla bean (seeds and pod) in a medium saucepan over medium heat and bring to a simmer.
Simmer for about 30 minutes, stirring now and then so the rice doesn't stick, until most of the milk is absorbed and the rice is soft.
Remove the bay leaf and vanilla pod.
Serve warm or chilled, topped with a little extra Ancient Pandaren Spices and some mint.
Start this first if you're making a full Pandaren meal; it simmers while you cook everything else. Pairs well with roasted barley tea.
Adapted from World of Warcraft: The Official Cookbook by Chelsea Monroe-Cassel (Insight Editions, 2016).
