Easy Rice Pudding Recipe

Method6 steps

1. 1

   Step 1: Put 4 cups of the milk, the sugar (1/3 cup), butter (2 tbsp), cinnamon stick (1), pinch of salt and uncooked short-grain rice in a large saucepan over medium-low heat. Cook gently, stirring every few minutes, until the rice is tender and the mixture creamy, about 45–60 minutes.

   Cook rice pudding · 60 minUses 4 cups whole milk for the rice · 2/3 cup short-grain white rice, arborio rice is best · 1/3 cup sugar · 2 tbsp unsalted butter · 1 cinnamon stick · 1 pinch salt

2. 2

   Step 2: Take the rice pudding off the heat and stir in the vanilla (2 tsp). Keep it aside. In a separate small saucepan, heat the remaining 3/4 cup milk over medium heat until it simmers.

   Uses Cooked rice pudding · 2 tsp vanilla extract · Remaining 3/4 cup milk for tempering

3. 3

   Step 3: Whisk the 2 egg yolks in a small bowl. Very slowly whisk in the hot 3/4 cup milk, 1 tbsp at a time, until all is incorporated.

   Uses 2 egg yolks · Hot tempering milk

4. 4

   Step 4: Return the tempered egg-milk mixture to the small saucepan. Warm over medium heat, stirring, for a little over a minute or until thickened and 160°F (71°C); continue as needed without letting it boil.

   Uses Tempered egg-milk mixture

5. 5

   Step 5: Stir all of the cooked egg-milk mixture into the vanilla rice pudding until fully blended. Remove the cinnamon stick before serving.

   Uses Vanilla rice pudding · Cooked egg-milk mixture

6. 6

   Step 6: For the chilled version, divide the finished pudding among shallow containers, cover and refrigerate promptly for a few hours, until cold. The article also permits serving the freshly cooked pudding warm; choose warm serving or chilled serving.

   Uses Finished rice pudding