Classic Rice Pudding
Stovetop rice pudding simmered slowly in whole milk with a cinnamon stick, then enriched at the end with egg yolks and cream. The slow simmer breaks down enough starch to thicken the pudding on its own, so no flour or cornstarch is needed.
- Prep5 min
- Cook50 min
- Total1 h
- Serves6
AI-generated illustration
Contains:dairyegg
Ingredients
Method
- Rinse the rice under cold water until the water runs clear, then combine it in a heavy saucepan with the whole milk, granulated sugar, salt, and cinnamon stick.
- Bring to a bare simmer over medium heat, lower the heat, and cook 30 to 40 minutes, stirring every few minutes and scraping the bottom of the pan, until the rice is completely tender and the milk has thickened to loose porridge.
- Stir in the raisins and cook 5 minutes more, until they plump and soften.
- Whisk the egg yolks with the heavy cream in a small bowl, then temper them by whisking in about 1 cup of the hot rice mixture one ladle at a time.
- Pour the tempered yolks back into the pan and cook over low heat, stirring constantly, 2 to 3 minutes, until the pudding thickens enough to coat the back of a spoon; do not let it boil or the yolks will scramble.
- Pull out the cinnamon stick, stir in the vanilla extract, and serve warm or chilled with the ground cinnamon dusted over the top. It sets firm in the refrigerator, so loosen it with a splash of milk before serving cold.
Notes
- Medium-grain rice releases the most starch; long-grain gives a thinner pudding and arborio a stickier one.
- Skipping the rinse leaves surface starch that scorches on the bottom of the pan.
