Rice Pudding Recipe

Preheat the oven to 350°F (175°C). If using store-bought bread, slice into 3/4-inch thick slices. Brush both sides lightly with the 2 tbs melted butter.

Arrange slices on a baking sheet and warm for 6–8 minutes, flipping halfway, until edges are golden and bread is slightly crisp. Keep warm wrapped in a clean towel while you prepare the pudding.

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

Split the vanilla bean lengthwise and scrape the seeds. In a medium heavy-bottomed saucepan, combine the milk (3 cups), heavy cream (1 cup), scraped vanilla seeds and pod (or 1 1/2 tsp extract), sugar (1 cup), and salt (1 tsp). Warm over medium heat until it gently simmers — small bubbles should appear at the edges but do not boil vigorously.

Add the rinsed rice to the warm milk mixture. Reduce heat to low–medium so the liquid maintains a gentle simmer. Cook, stirring frequently (especially toward the end), until the rice is tender and the mixture has thickened to a creamy consistency, about 30–35 minutes. Scrape bottom regularly to prevent sticking.

In a small bowl, whisk the 3 egg yolks. Temper the yolks by slowly adding 1/2 cup of the hot rice mixture into the yolks while whisking constantly. Then pour the tempered yolks back into the pot with the rice and stir quickly to incorporate. Cook gently for 1–2 minutes more (do not boil) until the pudding thickens slightly.

Remove from heat. Stir in 1 tablespoon unsalted butter and, if you used a vanilla pod, remove and discard the pod. Taste and adjust sweetness if desired. The pudding will continue to thicken as it cools.

If you prefer a smoother texture, gently pulse the cooked pudding 2–3 times with an immersion blender (optional) but avoid pureeing completely — keep some whole grains for texture.

Place 1 cup whole milk and 1 cup heavy cream in a small saucepan with 2 tbs sugar, 1 tsp vanilla extract, and 1 tsp ground cinnamon. Warm over medium heat until steaming but not boiling, stirring to dissolve sugar and bloom cinnamon.

Remove from heat. If using soy lecithin: whisk in 1 tsp lecithin powder until dispersed. Use an immersion blender to blend the mixture for 30–60 seconds, holding the blender at the surface to incorporate air and form a stable foam. Let sit for 1–2 minutes; skim the stable foam from the top into a small bowl and keep warm. If using gelatin: bloom 1 gelatin leaf in cold water, squeeze out, stir into the hot liquid until dissolved, cool slightly, then aerate with an immersion blender to create foam. If using xanthan, whisk vigorously or use a milk frother.

Taste and adjust cinnamon/vanilla. The goal is a light, pillowy foam that will sit atop the rice pudding when plated.

Portion the warm rice pudding into shallow bowls or dessert plates (about 3/4 to 1 cup pudding per serving).

Fan or lean a warm slice of the buttered braided bread against the side of each pudding portion.

Spoon or gently ladle the cinnamon–vanilla foam over the center of the pudding, creating a light cap. Use an offset spoon to shape the foam if desired.

Dust lightly with a pinch of ground cinnamon, scatter toasted nuts and a little orange zest over the foam for brightness. Serve immediately while the bread is warm and the foam is airy.