Rice Pudding Recipe

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear to remove surface starch. Drain well.

In a medium saucepan combine the rinsed rice and 1 cup water. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover partially, and simmer for 8–10 minutes until water is mostly absorbed but rice is still a bit firm.

Add 4 cups whole milk and 1 cup heavy cream to the saucepan with the par-cooked rice. Stir to combine and increase heat to medium-low.

Scrape the seeds from 1 vanilla bean (or add 1 tsp vanilla extract if using) into the pot. Add 1 tsp salt. Bring mixture to a very gentle simmer — small bubbles around the edge — and cook, uncovered or with the lid slightly ajar, stirring frequently to prevent sticking, for 25–30 minutes. The rice should become tender and the liquid should thicken to a creamy consistency.

When the rice is tender and the mixture is thick (after about 20–30 minutes), stir in 1 cup granulated sugar, 1 tsp ground cinnamon, and 1 tablespoon lemon zest (if using). Continue to simmer gently for 5 minutes, stirring so the sugar dissolves and the flavors meld.

Temper the egg yolks to enrich the pudding: beat 3 egg yolks lightly in a small bowl. Ladle 1/2 cup of the hot rice pudding liquid into the yolks in a slow stream while whisking constantly to warm them (this prevents curdling). Then pour the tempered yolk mixture back into the pot, stirring constantly.

Cook over very low heat, stirring constantly, for 2–3 minutes until the pudding slightly thickens further. Do not boil after adding yolks or they may curdle.

Remove the pot from the heat and stir in 1 tablespoon butter until melted and incorporated. Fold in 1 tablespoon raisins or currants now if using (they will plump slightly in the warm pudding).

Taste and adjust sweetness or salt as needed. If the pudding seems too thick, stir in a few tablespoons of milk to reach desired consistency; it will also thicken as it cools.

Serve warm or chilled. To serve chilled, transfer to a bowl or individual dishes, cover surface with plastic wrap to prevent a skin from forming, and refrigerate at least 2 hours. Sprinkle a light dusting of ground nutmeg and an extra pinch of cinnamon on top just before serving if desired.