Rice Pudding

This makes a lot of rice pudding. Also for some reason I always make it in a pot that can barely contain the contents. It makes the rolling boil stage more exciting! Don’t rinse the rice, the starch is used as the thickener in this recipe.

In large pot combine:
1 L water
2 L whole milk
113 g (one stick) butter
425 g. sugar
320 g. white rice (can use whatever you have on hand, just not instant. This version used basmati)

Bring to a rolling boil. Do not leave! Stir constantly/very frequently with a long wooden spoon. As soon as you get a rolling boil, turn down to a low simmer. Continue stirring frequently over low heat for 45 minutes to an hour, possibly longer depending on the rice you are using.

Cook until the rice is entirely cooked through and the mixture has slightly thickened. You will no longer see butter float to the surface, and the rice will no longer appear translucent when held up with a spoon.

Once the rice gets close to done, whisk in a separate large bowl:
3 eggs (150 grams)
10 g. vanilla (or seeds of 1 vanilla bean if you are being fance)

When rice is fully cooked and thick, remove from heat and slowly add a few ladles of hot rice mixture to whisked egg mixture, whisking as you add. This tempers the eggs, cooking them slowly to avoid curdling or scrambling. Once you have added at least 3-4 cups of the hot mix and it is well stirred, add back into the large pot and stir to combine. No need to put it back on the stove, it will be hot enough to fully cook the eggs. Let cool a bit more, it will continue to thicken as it sets.

At this point you can add in raisins or other desired fruits. I like leaving it plain to mix in things when serving, it is great the next morning with granola. You can also sprinkle cinnamon over the whole thing if serving in the pot, transfer to a pretty dish and decorate, or simply jar and have for treats as needed.

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