American Rice Pudding

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.

• Prep time: 10 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 513
• Protein: 14 g
• Carbs: 76 g
• Fat: 17 g

Ingredients

• 150 g White rice ( rinsed )
• 1 L Whole milk
• 100 g White sugar
• 1 piece Vanilla bean ( split and scraped )
• 1 tsp Cinnamon powder
• 50 g Raisin optional
• 30 g Minimum butter sweet
• 1 piece Egg ( yolk only )

Instructions

1. Rice preparation

   Rinse the white rice under cold water in a fine mesh sieve until the water runs clear to remove surface starch.

2. Slow milk cooking

   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. Binding and aromatics

   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.

Chef's tips

• 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.

Storage

Store for 3 days in the refrigerator in an airtight container. Add a splash of cold milk before gently reheating.