American Rice Pudding
Ingredients
- 150 gWhite rice (rinsed)
- 1 LWhole milk
- 100 gWhite sugar
- 1 pcVanilla bean (split and scraped)
- 1 tspCinnamon powder
- 50 gRaisin
- 30 gUnsalted butter
- 1 pcEgg (yolk only)
Method
A thick, creamy custard that coats the spoon, with tender rice grains that melt away. The warm scent of cinnamon blends with the richness of butter and vanilla.
- 1
Rinse the white rice under cold water in a fine mesh sieve until the water runs clear to remove surface starch.
- 2
In a heavy-bottomed saucepan, combine whole milk, rice, white sugar, and the split vanilla bean. Bring to a simmer, then reduce heat to low. Cook for about 40 minutes, stirring regularly to prevent the rice from sticking.
- 3
When the rice is tender and the mixture is creamy, remove the vanilla bean. Off the heat, stir in butter, raisins, and ground cinnamon. Add the egg yolk and whisk vigorously to bind everything without scrambling the egg.
Frequently asked questions
How do you get this dish right?
- Never let it boil vigorously; the milk should only simmer to maintain its creaminess.
- The pudding thickens as it cools, so stop cooking while the texture still looks like a thick soup.
How long does this dish keep?
Store for 3 days in the refrigerator in an airtight container. Add a splash of cold milk before gently reheating.
