Rice Pudding Recipe

Rinse rice

Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear. Drain well. This removes excess surface starch and prevents gummy pudding.

Simmer rice in milk

In a heavy-bottomed saucepan, combine the rinsed rice, whole milk, and heavy cream. Split the vanilla bean, scrape seeds into the pot and add the pod (or add 1 tsp vanilla extract later). Bring to a gentle simmer over medium heat, stirring to prevent sticking. Reduce heat to low so the mixture barely bubbles.

Cook, stirring occasionally, until rice is tender and liquid is mostly absorbed but pudding remains creamy, about 30–35 minutes. Stir more frequently toward the end to prevent sticking and scorching. If the mixture becomes too thick before rice is fully tender, add up to 1/2 cup extra milk, 1–2 tbsp at a time.

Temper egg yolks and finish

Whisk the egg yolks in a small bowl. Remove about 1/2 cup of the hot rice mixture and slowly whisk it into the yolks to raise their temperature (tempering). Then pour the yolk mixture back into the pot, stirring constantly. Add the granulated sugar (1 cup), fine sea salt, and butter. Continue cooking over very low heat, stirring, for 2–3 minutes until the mixture thickens slightly and becomes glossy. Do not boil after adding yolks or they may curdle.

Remove the vanilla pod if used. Taste and adjust sweetness if desired. Spoon the pudding into a shallow dish or individual serving bowls. Cover surface with plastic wrap (to prevent skin) if not serving immediately. Pudding will thicken as it cools.

If using store-bought dulce de leche, transfer 1 cup to a small saucepan and warm gently over low heat with 1 tablespoon light brown sugar (optional) and 1 teaspoon sea salt, stirring until smooth and slightly looser in texture for easier swirling. If too thick, add 1–2 teaspoons hot water or milk to reach a drizzling consistency. Keep warm or return to room temperature before serving.

Caramelize almonds

Line a baking sheet with parchment or a silicone mat. In a small nonstick skillet over medium heat, combine 1 tablespoon water and 1 tablespoon granulated sugar. Stir until sugar dissolves and begins to simmer. Add the almonds and continue cooking, stirring constantly so the sugar crystallizes, then melts and caramelizes evenly on the nuts, about 4–6 minutes. Watch closely to avoid burning.

When the sugar has become a glossy caramel coating on the almonds, add 1 teaspoon unsalted butter and a pinch of fine sea salt; stir quickly to coat. Immediately transfer almonds to the prepared baking sheet and spread into a single layer to cool. Once cool, chop roughly if desired for sprinkling.

If serving warm, reheat pudding gently over low heat while stirring; if serving chilled, remove plastic wrap and let come to serving temperature or chill completely. Spoon or spread a thin layer (about 2–3 tablespoons) of the warmed dulce de leche over each serving of rice pudding, then swirl gently with a spoon to marble. Reserve extra dulce de leche for additional drizzle.

Top each portion with a generous sprinkle of chopped candied almonds. Finish with a light dusting of ground cinnamon and a little orange zest if using. Drizzle additional dulce de leche on top as desired.

Serve immediately (warm) or chill and serve cold. Store leftovers in an airtight container in the refrigerator for up to 3 days; store candied almonds separately to keep them crisp.