Rice Pudding Recipe

Rinse and simmer rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well. In a medium saucepan, combine rinsed rice and 2 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover partially, and simmer gently until rice has absorbed most of the water and is tender but still slightly firm (about 12–15 minutes). If the rice has absorbed the water before tender, add a tablespoon or two of water and continue cooking until tender.

Add milk and begin slow-cooking

Stir in the 3 cups whole milk and 1 tsp fine sea salt into the cooked rice. Increase heat to medium and bring mixture to a gentle simmer, stirring frequently to prevent sticking. Reduce heat to low and cook, uncovered or partially covered, stirring every few minutes, until the mixture thickens and the rice is very tender, about 20–30 minutes. Scrape the bottom and sides of the pan while stirring to avoid scorching.

Temper egg yolks and sugar

While the rice cooks and begins to thicken, whisk together 1 cup granulated sugar and the 2 egg yolks in a small bowl until smooth. If using vanilla bean, add the scraped seeds to the milk mixture now; if using extract, hold it for later.

Finish with egg mixture

When the rice mixture is creamy and the rice is fully tender, remove about 1/2 cup of the hot rice-milk liquid and slowly whisk it into the sugar-and-yolk mixture to temper the yolks. Then pour the tempered yolk mixture back into the pot while stirring constantly. Cook over very low heat, stirring, for 1–2 minutes more—do not let it boil—to thicken slightly and cook the yolks. If using vanilla extract instead of a bean, stir it in now.

Turn off the heat and stir in 1 tablespoon unsalted butter until melted and incorporated for a glossy finish. Taste and adjust sweetness if desired (add up to 1–2 tablespoons more sugar).

If using raisins or currants, stir in the 1 tablespoon now to plump slightly in the warm pudding. Let the pudding sit for 5 minutes to thicken further; it will continue to set as it cools.

Transfer to serving bowls or a single shallow dish. Sprinkle each serving with a pinch of ground cinnamon and a light dusting of freshly grated nutmeg. Top with toasted slivered almonds or chopped pistachios for crunch.

Serve warm, at room temperature, or chilled. If chilling, press a piece of plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold (at least 2 hours). Rewarm gently before serving if desired.