Skip to content
Ingredients:
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 vanilla bean or 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3 large egg yolks
- 1/2 cup raisins (optional)
- Ground nutmeg for garnish
Instructions:
- Rinse and Soak:
- Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed. Let it cool slightly.
- Infuse with Vanilla:
- In a separate pot, combine the milk and cream. If using a vanilla bean, split it lengthwise and scrape the seeds into the milk mixture. Add the whole vanilla bean as well. Heat the mixture over medium heat until it just begins to simmer. If using vanilla extract, add it later.
- Add Rice and Sugar:
- Add the cooked rice to the milk mixture. Stir in the sugar and cinnamon. Continue to simmer over low heat, stirring frequently, until the mixture thickens. This may take about 30-40 minutes.
- Temper the Eggs:
- In a separate bowl, whisk the egg yolks. Slowly add a ladleful of the hot rice mixture to the eggs while whisking continuously. This tempers the eggs and prevents them from curdling.
- Combine and Cook:
- Add the tempered egg mixture back into the rice pot, stirring constantly. Cook for an additional 5 minutes until the pudding thickens further. Remove the vanilla bean if used.
- Raisin Addition (Optional):
- If you’re a fan of raisins, stir them into the pudding at this point.
- Chill and Serve:
- Pour the pudding into serving dishes and let it cool to room temperature. Refrigerate for a few hours or overnight until fully chilled.
- Nutmeg Finale:
- Before serving, sprinkle a pinch of ground nutmeg on top for that final touch.
- Enjoy the Creamy Bliss:
- Dive into a bowl of creamy heaven, and savor the sweet memories!
