Rice Pudding
You've likely savored the creamy delight of rice pudding, but have you ever wondered about its origins or how to perfect your own recipe?We're exploring the history, ingredients, and variations of this humble dessert. Plus, we'll share some insider tips to elevate your pudding game.So, let's delve into the world of rice pudding - a treat that's not only delicious, but also packed with surprising health benefits.
Ingredients
- 2 1/2 cups 600ml whole milk
- 1/3 cup 66g uncooked short grain white rice (see Recipe Note)
- Pinch salt
- 1 large egg
- 1/4 cup 50g dark brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/3 cup 40g raisins
Instructions
Cook the rice in the milk:
- In a medium heavy-bottomed saucepan, bring the milk, rice, and salt to a boil over high heat. Reduce the heat to low and simmer partially covered until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
Mix the egg and sugar, temper with the hot cooked rice:
- In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
Add the egg mixture back to the pan:
- Add egg mixture back into the saucepan of rice and milk. Reduce the heat to low and stir until thickened, or about 160°F (71°C).
- Be careful not to have the mixture come to a boil at this point or it will curdle. Remove from heat and stir in the vanilla, raisins, and cinnamon. The pudding will thicken as it cools; when it is warm, it will be a bit on the runny side.
- Serve warm or cold.