Rice Pudding Recipe

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear to remove excess starch. Drain. In a medium heavy-bottomed saucepan, combine the rinsed rice and 2 cups of the milk. Bring to a gentle simmer over medium heat, stirring once or twice to prevent sticking. Reduce heat to low, cover partially, and cook gently for about 12 minutes until rice begins to soften and most liquid is absorbed.

Add remaining dairy and sugar

Add the remaining 2 cups milk and 1 cup heavy cream (or the 1 cup cream and remaining milk as listed) to the pot along with 1 cup granulated sugar and 1 tsp fine sea salt. Stir to combine and bring to a low simmer over medium-low heat. Stir frequently to prevent scorching. Simmer gently, uncovered or with the lid slightly ajar, for 20–25 minutes until the rice is very tender and the mixture has thickened to a creamy consistency.

Infuse vanilla and add raisins

If using a vanilla bean, add the split pod and scraped seeds to the pot at this stage (or add 1 tablespoon vanilla extract near the end). If using raisins/currants (1 tbs optional), stir them in now so they plump while the pudding finishes cooking.

Temper and add egg yolks

Whisk 3 large egg yolks in a small bowl. Ladle about 1/2 cup of the hot pudding liquid into the yolks in a slow steady stream, whisking constantly to temper. Then slowly whisk the warmed yolk mixture back into the pot. Cook over very low heat, stirring constantly, for 2–3 minutes until the pudding thickens further—do not boil once yolks are added or they may curdle.

Finish with butter and flavorings

Remove the pot from the heat. Stir in 2 tablespoons unsalted butter, 1 teaspoon ground cinnamon, and 1 teaspoon fresh lemon zest. If you used a vanilla bean with pod, fish out and discard the pod now. Taste and adjust sugar or salt as needed.

If you prefer a thinner pudding, stir in up to 2 tablespoons of heavy cream or milk. Spoon the pudding into serving bowls. Serve warm, at room temperature, or chilled. Sprinkle with additional cinnamon or a pinch of nutmeg before serving if desired.

Storage: Refrigerate any leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the texture.