Rice Pudding Recipe

Rinse rice

Place the short-grain rice in a fine-mesh sieve and rinse under cold running water until the water runs clear to remove excess surface starch. Drain thoroughly.

Toast rice

In a medium heavy-bottomed saucepan, add 1 tablespoon of the milk and the drained rice. Cook over medium heat, stirring constantly for 1–2 minutes just to warm and lightly toast the rice; this step helps the grains hold texture.

Combine milk and cream

Add the remaining milk and the heavy cream to the saucepan with the rice. Scrape in the seeds from the vanilla bean (or add vanilla extract). Stir to combine and bring to a gentle simmer over medium-low heat.

Simmer slowly

Lower heat so the milk mixture is at a bare simmer (small bubbles occasionally breaking the surface). Cook, stirring frequently (every 2–3 minutes) to prevent sticking and encourage creaminess, for 30–40 minutes or until rice is very tender and mixture is thick and creamy. If the mixture thickens too fast before rice is cooked, add up to 1/2 cup warm milk in 1–2 tbsp increments.

Sweeten and season

When the rice is tender, stir in the granulated sugar and salt. Continue to cook over low heat for another 3–4 minutes so the sugar dissolves and the pudding thickens slightly.

Temper egg yolks

In a small bowl, whisk the egg yolks until smooth. Ladle 1/3 cup of the hot pudding liquid into the yolks while whisking constantly to temper. Then slowly whisk the tempered yolks back into the pot. Cook over low heat for 1–2 minutes, stirring constantly, until the mixture thickens slightly. Do not boil after adding yolks or they may curdle.

Finish base

Remove the pot from heat and let the pudding sit for 5 minutes; it will continue to thicken as it cools.

Prepare mastic

If using mastic resin, place the tiny tears of mastic on a small cutting board with a pinch of granulated sugar and use the flat of a knife to crush to a fine powder. If using pre-powdered mastic, measure 1/4 tsp.

Infuse into pudding

While the pudding is still hot and off the heat, stir the crushed mastic into the pudding. Add rose water and/or orange blossom water if using, and mix thoroughly. Taste and adjust: mastic is very aromatic—start small and add more only if desired.

Sweeten pistachios

Toss the chopped pistachios with the powdered sugar and spread on a plate. This lightly sweetens and helps pistachios stick together for texture.

Portion and chill or serve warm

Spoon the rice pudding into individual serving bowls. You can serve warm immediately, or cover and chill in the refrigerator for at least 2 hours for a cold, set pudding. If chilled, remove 10–15 minutes before serving to take the chill off slightly.

Garnish

Just before serving, sprinkle the sugared chopped pistachios on top of each portion. Dust with a light pinch of ground cinnamon if desired. Optionally drizzle a few drops of rose water on top for extra aroma.