Name: Crown Shys Rice Pudding, Pistachio Brittle, Cardamom Anglaise Recipe
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6 servings
Ingredients: 1 cup short-grain rice (e.g., arborio); 4 cups whole milk; 1 cup heavy cream; 1 cup granulated sugar; 1 tsp fine sea salt; 1 unit vanilla bean (split) or vanilla extract; 1 tbsp unsalted butter; 2 unit egg yolks; 1 cup granulated sugar; 2 tbsp water; 2 tbsp light corn syrup (or glucose); 2 tbsp unsalted butter; 1 tsp baking soda; 1 tsp sea salt; 1 cup raw shelled pistachios (unsalted); 1 cup whole milk; 1 cup heavy cream; 6 unit cardamom pods (green); 1 cup granulated sugar; 6 unit egg yolks; 1 pinch fine sea salt; 1 tsp vanilla extract (optional); 1 tbsp coarsely chopped pistachios (for garnish); 1 pinch flaky sea salt

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear to remove excess surface starch. Drain well.

Rinse and Prep Rice

In a heavy-bottomed saucepan, combine the rinsed rice, 4 cups whole milk, 1 cup heavy cream, split vanilla bean (scrape seeds into milk and add pod) or 1 tsp vanilla extract, and 1 tsp fine sea salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent scorching.

Cook Rice

Reduce heat to low so the mixture barely bubbles. Cook, uncovered or partially covered, stirring every 3–5 minutes, until the rice is very tender and mixture is thick and creamy, about 30–40 minutes. If the mixture reduces too quickly, add up to 1/2 cup more milk or cream to maintain a creamy consistency.

Simmer Slowly

Whisk 2 egg yolks with 1 cup granulated sugar in a small bowl until smooth. Temper the yolks by adding 1/2 cup of the hot rice pudding liquid slowly while whisking constantly. Return the tempered yolk mix to the saucepan and cook over low heat, stirring for 2–3 minutes until the pudding thickens slightly and coats the back of a spoon. Do not boil after adding yolks to avoid curdling. Stir in 1 tbsp unsalted butter until melted for shine. Remove vanilla bean pod if used.

Finish with Butter and Eggs

Transfer pudding to a shallow container to cool more quickly if desired. Cover surface with plastic wrap to prevent a skin from forming and chill for at least 2 hours (or serve warm if preferred).

Cool

Line a rimmed baking sheet with parchment paper or a lightly oiled silicone mat. Spread 1 cup raw shelled pistachios in an even layer on the sheet near the prep area for quick transfer.

Prepare Pan and Nuts

In a medium, heavy saucepan combine 1 cup granulated sugar, 2 tbsp water, and 2 tbsp light corn syrup. Stir gently to combine and bring to a boil over medium-high heat without stirring. Use a wet pastry brush to wash down any sugar crystals on the sides of the pan. Continue cooking until the sugar deepens to an amber color (about 320–340°F / 160–171°C on a candy thermometer), swirling the pan occasionally for even color.

Make Caramel

When caramel reaches the desired amber, remove from heat and immediately stir in 2 tbsp unsalted butter, 1 tsp baking soda, and 1 tsp sea salt until foamy and evenly combined. Quickly fold in the 1 cup pistachios so they’re coated, then pour the hot mixture onto the prepared sheet and spread thinly with a spatula if needed. Work quickly — caramel sets fast. Let cool completely at room temperature, about 20–30 minutes.

Finish Brittle

Once firm, break the brittle into shards or chop coarsely. Reserve a few larger shards for garnish and finely chop about 1 tbsp for sprinkling on the pudding. Store any leftover brittle in an airtight container at room temperature for up to 1 week.

Break and Store

Crush 6 green cardamom pods lightly with the flat of a knife to expose the seeds. In a saucepan combine 1 cup whole milk, 1 cup heavy cream, the crushed cardamom pods (and seeds), and the vanilla extract if using. Warm gently over medium heat until the mixture is steaming and small bubbles appear at the edge, but do not boil. Remove from heat and let steep for 15–20 minutes to infuse flavor.

Infuse Milk

While the milk steeps, whisk 6 egg yolks with 1 cup granulated sugar and a pinch of salt in a bowl until pale and slightly thickened.

Prepare Egg-Sugar Mixture

Strain the infused milk to remove cardamom pods and seeds, pressing lightly to extract flavor. Rewarm the strained milk to a gentle heat. Slowly pour about 1/3 of the hot milk into the yolk-sugar mixture while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the sauce thickens slightly and coats the back of the spoon (between 170–175°F / 77–80°C). Do not boil or it will curdle.

Temper and Cook

Immediately remove from heat and pour the anglaise through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Chill the sauce by placing the bowl in an ice bath, stirring occasionally, then cover and refrigerate until cold. Keeps 2–3 days refrigerated.

Cool and Strain

Spoon chilled or warm rice pudding into individual serving bowls or ramekins (about 4–6 servings total depending on portion size).

Portion Pudding

Ladle the chilled cardamom anglaise around or partially over each portion of rice pudding — about 2–3 tablespoons per serving, or to taste.

Add Anglaise

Sprinkle each serving with a small handful of coarsely broken pistachio brittle shards and 1 tsp coarsely chopped pistachios. Finish with a tiny pinch of flaky sea salt on top of the brittle to heighten flavor contrast.

Top with Brittle and Pistachios

Serve immediately if the brittle should remain crisp. If you prefer it softer, allow the brittle to sit briefly on the pudding so it can soften slightly before eating.

Serve

short-grain rice (e.g., arborio)

whole milk

heavy cream

granulated sugar

fine sea salt

vanilla bean (split) or vanilla extract

unsalted butter

egg yolks

water

light corn syrup (or glucose)

baking soda

sea salt

raw shelled pistachios (unsalted)

cardamom pods (green)

vanilla extract (optional)

coarsely chopped pistachios (for garnish)

flaky sea salt

Rice Pudding, Pistachio Brittle, Cardamom Anglaise

Make Rice Pudding, Pistachio Brittle, Cardamom Anglaise Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Rice Pudding, Pistachio Brittle, Cardamom Anglaise Recipe

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