Sticky Sorghum Pudding Recipe

Rinse and soak

Rinse 1 cup sorghum under cold water until water runs clear. (If using rice, rinse similarly.) Drain and soak in cold water for 30 minutes, then drain again.

Cook the grain

In a medium saucepan, combine the drained sorghum, 3 cups whole milk, 1 cup heavy cream, and 1 tsp fine sea salt. Bring to a gentle simmer over medium heat, stirring to prevent sticking. Reduce heat to low, cover partially, and simmer 35–45 minutes, stirring every 5–8 minutes, until sorghum is tender and mixture has thickened to a porridge consistency. If mixture becomes too thick before the grain is tender, add up to 1/2 cup water or milk.

Sweeten and enrich

Once the grain is tender and pudding is thick, stir in 3 tbs granulated sugar, 4 tbs light brown sugar, and 2 tbs unsalted butter. Cook over low heat 3–5 minutes until sugars dissolve and butter melts.

Temper the egg

In a small bowl, whisk 1 large egg. Ladle 1/3 cup of the hot pudding liquid into the egg while whisking constantly to temper. Then return the tempered egg mixture back to the saucepan and stir for 1–2 minutes to slightly thicken and add silkiness. Remove from heat and stir in 1 tsp vanilla extract and 1 tsp lemon zest (if using). Taste and adjust sweetness or salt.

Let the pudding cool slightly (15–20 minutes). It will continue to thicken as it cools. Keep warm if serving immediately, or chill covered for up to 2 days.

Rinse and simmer rice

Rinse 1 cup Carolina Gold rice until water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups whole milk and 1 cup heavy cream. Bring to a gentle simmer over medium heat, reduce to low, and cook, covered, 25–30 minutes until rice is tender and mixture fragrant. If using a vanilla bean, add the scraped seeds and pod to the milk while heating to infuse.

Make custard base

While rice cooks, whisk 3 egg yolks with 2 tbs granulated sugar until slightly pale. When rice is tender, remove vanilla pod (if used). Ladle 1/2 cup of the hot rice-milk into the yolks in a slow stream while whisking to temper. Return tempered yolk mixture into the pot with the rice and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.

Blend and chill

For a smooth, creamy ice cream, either: a) cool the custard slightly and remove about half the rice; blend half the mixture in a blender until smooth and return to the pot to create a creamy studded texture, or b) for fully smooth texture, blend the entire mixture and then return. Stir in 1 tsp vanilla extract (if using extract) and a pinch of salt. Strain if desired, then chill the custard thoroughly in the refrigerator (at least 4 hours or overnight).

Churn and freeze

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency (~20–30 minutes). Transfer to a container and freeze at least 2–4 hours to firm. If you reserved some intact rice, fold it in before final freeze to keep grain texture.

Toast almonds

Toast 1/2 cup whole almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 4–6 minutes. Cool, then roughly chop or slice as desired.

Plate and finish

Spoon warm or room-temperature sticky sorghum pudding into shallow bowls. Add a generous scoop of Carolina Gold rice ice cream alongside or on top. Sprinkle toasted almonds over the ice cream and pudding. Drizzle 2 tbs sorghum syrup or honey and, if desired, a few drops (about 1/2 tsp) of almond oil for aroma. Serve immediately.