Rice Pudding Recipe

Rinse the rice under cold running water until water runs mostly clear to remove excess surface starch.

Combine rinsed rice, 1.5 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 12 minutes or until water is absorbed and rice is just tender. Remove from heat and fluff with a fork.

In a separate heavier-bottomed saucepan, combine 3 cups whole milk, 1/2 cup heavy cream, and 1/2 cup granulated sugar. Warm over medium heat until mixture is hot and small bubbles form at the edge but not boiling (about 5–7 minutes), stirring occasionally to dissolve sugar.

Stir in 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1 tsp grated lemon zest (if using). Reduce heat to low.

Add the cooked rice to the warm milk mixture and stir to combine. Simmer very gently, uncovered, stirring frequently, for 20–25 minutes until the mixture thickens and rice is creamy. Lower the heat if mixture begins to stick.

If using raisins or currants, stir them in about 10 minutes before the end of the simmer so they plump and distribute evenly.

Temper the egg yolk: whisk the yolk in a small bowl. Slowly add 2–3 tablespoons of the hot rice-milk mixture into the yolk while whisking constantly to raise its temperature.

Pour the tempered yolk back into the saucepan with the rice and cook over very low heat, stirring constantly, for 1–2 minutes until the pudding slightly thickens. Do not boil, or the yolk will scramble.

Remove the pudding from heat and stir in 1 tablespoon unsalted butter until melted and fully incorporated. Taste and adjust sweetness or cinnamon if desired.

Ladle the rice pudding into serving bowls. Sprinkle a little ground cinnamon on top. Serve warm or let cool to room temperature and refrigerate to serve chilled (chilled pudding will thicken further).