This rice pudding dish is so simple to make, and such a fantastic comfort food that you really are missing out if you arent currently keeping a dish of this in your fridge at all times. There are so many ways to elevate this or add your own twist favor-wise that you can really make each attempt at making this dish feel like a brand new recipe.
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Today I’m going to show you how to make a creamy rice pudding that will rival any restaurant or deli you’ve ever ordered one from. The ingredients for this are very simple, but obviously there’s one important one, and that’s your rice. This is our boreo rice, commonly used in risotos. It is a very small but fat grain of rice, and it is loaded with starch, which makes this really creamy and beautiful. I think the starch content of our boreo rice is important, but I’ve seen people using every type of rice under the sun. We also have some sugar. This is half a cup plus about two extra tablespoons. And then we have some whole milk. That’s the basis. There’s a few other things we’ll need in a little bit, but let’s get that started. I’m going to use this Dutch oven because the very thick fat bottom will really evenly distribute that heat. So, throw that rice in. To that, I’m going to add three cups of milk. And then we’re going to add four cups of water on top of that. I’m going to lightly season this with about two small pinches of salt. And then we’re going to add in that sugar. I like mine a little sweeter. If you don’t like it, add about just a full/2 cup. You don’t need that extra two tablespoons. And then we’re just going to mix this up. We’re going to bring this up to a nice simmer. Right when you start to see some heavy bubbles. That should take about 10 minutes. Right there is what you’re looking for. Keep really stirring it fairly often in that first 10 to 15 minutes cuz you don’t want it to stick and scorch and burn. But once you get there, we’re going to turn that heat down and let this cook for about an hour. Stirring every 5 to 10 minutes just to make sure nothing’s sticking. But this is what we’re looking for. After about 30 minutes, you could see those rice grains start to get a little plumper. It still looks very soupy, but that’s totally fine. This is right around the 50-minute mark. It’s looking very close to where I want it. So, I’m going to start assembling a little extra on the side, which is half a cup more of whole milk and then one whole egg beaten into that. We’re going to temper this a little bit by adding some of the liquid and the rice into this Pyrex just to bring it up to temperature. That way, it doesn’t turn into scrambled eggs. I’ve seen some people not do this, and if you pour it in and just mix it thoroughly, it will stop it from doing it. But, this is kind of, you know, failproof. Temper it nicely. When you get it where you want it, we’re going to pour it right in. And then I still like to mix it for the next like minute or so fairly heavily just to reduce that risk of this turning into scrambled eggs. But other than just needing to pay a little bit of attention, this recipe is super easy. The only other person I’ve seen it do this way is Sip and Feast. Jim is fantastic. His quantities are a little different and I think his is a little less sweet, but if you don’t love my explanation, go check him out. And then we’re going to add in 2 Tbsp of vanilla extract here. You could add in whole vanilla if you want to. That’s also totally fine. Mix that thoroughly. And then we’re going to let this reduce for about another 3 to 4 minutes just to get this perfect. If you like your end result a little thinner, then this is probably where you want to stop and don’t reduce it any further. But I took it to the point I like it. And then I’m going to kill the heat. We’re going to add in 1 tbsp of butter. That might have been a little more, but that is unsalted butter. And we’re going to mix that throughout. And you’re done. Once that is thoroughly mixed, we’re going to add this over into a baking dish. This is the size below 9 by13. I think it’s like an 8 x 10, 8 x 11. You could throw it right into a court container if you want. And I’m just going to flatten it out so it all cools evenly. And we’re going to cover this and let it sit out on your counter for about an hour to cool down a bit. Then throw it right into your fridge and let it sit in there for about 2 to 3 hours or until it gets to that cool temperature that you should probably serve it at. Here we are after I’ve let this thoroughly cool. You can let it go completely overnight if you want also. But you can see it is nice and fully set now. We’re going to get ready to serve this. And I’m just going to top it with a little bit of cinnamon. If you don’t like cinnamon, you could just omit this part. But I do think it brings a real nice flavor to the end of this dish. And now you’re ready to serve. That one cup of rice should serve probably six to eight people. So, this is super easy, super cheap to make. And it’s just a really nice hearty dessert that everyone should be pretty happy with. I saw it once described as a dessert that nobody orders, but everyone likes when it comes. And I think that’s a pretty accurate way to describe this. It’s rice that’s a little bit sweet. It’s nothing that’s going to break your your brain by tasting it, but it is really, really nice, simple, easy to make. And the most important part is now, let’s give it a taste. As you can see, I let mine really kind of set. So, like I said, if you want it looser than that, don’t reduce it as much after you add in that egg. But it’s fantastic. It’s sweet. It’s hearty.
1 Comment
great video!! thank u 4 the recipe!! 😀