Rice Pudding Recipe

Rinse rice

Place the 1 cup of short-grain rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 30–60 seconds). Drain well.

Simmer rice

Combine the rinsed rice and 1 cup water in a medium heavy-bottomed saucepan. Bring to a gentle boil over medium heat, then reduce heat to low, cover partially, and simmer until most of the water is absorbed, about 8–10 minutes. Stir once or twice to prevent sticking.

Add milk and cook slowly

Add 4 cups whole milk to the saucepan with the partially cooked rice. Increase heat to medium-low and bring to a very gentle simmer (small bubbles at the edges). Cook, uncovered or partially covered, stirring frequently (every 3–5 minutes) to prevent scorching, until the mixture is thick and the rice is tender but still slightly toothsome, about 25–35 minutes. Reduce heat if the milk scalds.

Sweeten and flavor

When the rice is nearly tender and the mixture has thickened, stir in 1 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon zest (if using). Continue to cook and stir for 3–5 minutes so the sugar dissolves and flavors meld. Taste and adjust sugar or cinnamon if desired.

Add optional dried fruit

If using raisins or other dried fruit, stir in 1 tablespoon now so they plump and heat through while the pudding finishes cooking.

Temper and add egg yolk

In a small bowl whisk the single egg yolk. Ladle about 1/4 cup of the hot rice pudding liquid into the yolk while whisking constantly to temper. Then slowly whisk the warmed yolk mixture back into the saucepan. This will enrich and slightly thicken the pudding without scrambling the egg.

Finish with butter, vanilla, and salt

Remove the pan from heat. Stir in 2 tablespoons unsalted butter, 2 teaspoons vanilla extract, and a pinch of salt until the butter melts and the pudding is smooth. If the pudding seems too thick, stir in 1–2 tablespoons milk to reach desired consistency. If too thin, return to very low heat and cook, stirring, for another 2–3 minutes.

Cool and serve

Transfer the pudding to a serving dish or individual bowls. It can be served warm or chilled. If chilling, press a piece of plastic wrap directly onto the surface to prevent a skin from forming and refrigerate at least 2 hours. Before serving, optionally sprinkle a little extra ground cinnamon on top.