This rice pudding recipe makes my heart shine because it is perfectly creamy and delicious! It may seem to be labor intensive, but it really is not – the extra steps are completely worth it. This is a comfort food for me, and I need it to be exactly right!
I love this recipe because you must be involved in the process and actively aware of the temperature, consistency, and texture of the pudding as it cooks. Tweaking the liquid, testing the rice, and maintaining the right heat are important and I enjoy the involvement required. Maybe it is just me…!
Now, I know that raisins in rice pudding is a controversial issue with fierce opinions on both sides – I have witnessed family feuds over this dispute, and it is not enjoyable. You make it how you like it, and you will not be judged! Another option is to make half the pudding with raisins and leave the other half plain. I do this because my family is divided on the raisin controversy, and it keeps the peace. Who knew that raisins could cause such impassioned arguments!
INGREDIENTS
4 cups whole milk – more if needed
1/2 cup uncooked white rice – medium grain
2/3 cup heavy whipping cream
1/3 cup white sugar
1/8 teaspoon salt
2 large egg yolks
1 tablespoon butter
1 ½ teaspoon vanilla extract
1/2 cup golden raisins (or regular raisins) – Optional
DIRECTIONS
Rinse a large saucepan with cold water. Don’t dry.
Set on stove-top over medium heat. Add the milk.
Heat milk just to boiling, over medium heat, stirring regularly. WATCH CLOSELY as it nears the boil! You don’t want it to boil over and that can happen quickly.
Stir in the rice right when the milk boils – keep stirring until mixture returns to a boil.
Reduce heat to a shade higher than low, or whatever level on your stove allows the mixture to gently simmer (bubbles breaking the surface but not too vigorously).
Simmer for 30 minutes, stirring down the mixture every 5-10 minutes. (Important that you stir it down regularly and ensure that there is no rice sticking to the bottom of the pan.)
You will notice that the mixture will form a skin on top. Don’t remove it. Just stir it back in.
While the rice is cooking, combine the heavy cream, sugar, yolks, vanilla, and salt in a medium-sized bowl. Whisk until combined well. Set aside but do not refrigerate.
Once rice has simmered for 30 minutes, continue simmering, but stir down every 2-3 minutes. Check to see if the rice is done every few minutes – You want the rice to be tender (no hard center).
IMPORTANT NOTE: Depending on the rice you used, your mixture may start to get quite thick at this point, and have little milky liquid left. If this occurs, add a bit of hot milk to the rice – only enough to loosen the mixture – with each stir. Keep a close watch because if the mixture gets dry, it will scorch.
Continue cooking, stirring down and adding additional milk, as needed until the rice is tender. Most rice is ready after about 45-50 minutes of total simmering time. There is no firm rule because varied factors affect the length of time. Taste testing is the best indicator.
Once the rice has finished, remove the pot from the heat to avoid scorching.
Whisk the egg mixture again. Using a glass measuring cup or a ladle, scoop out about 1 cup of the rice/hot liquid mixture.
Working quickly, have the whisk in one hand and the measuring cup or ladle in the other and very slowly add the rice mixture to the egg mixture. Whisk constantly while doing this so the egg doesn’t cook. When the rice mixture is combined, get another cup of the rice/hot liquid, and repeat the previous process.
Next, pour the warmed egg mixture into your cooking pot. Stir to combine.
Place the pot on medium-low heat. Cook, stirring continuously, just until a dime-sized bubble breaks the surface of the pudding. Pudding will begin to thicken but still be a bit saucy – the pudding will finish setting while cooling in the fridge.
If liquid seems thin – like milk consistency rather than heavy cream consistency – cook a little longer while stirring continuously. Make sure the pot is on the lowest heat because you cannot allow the pudding to boil – the eggs will become lumpy.
If adding raisins, place them in a medium-large bowl.
When the pudding has finished cooking, immediately pour the hot pudding mixture over raisins.
Stir well to combine. Let it sit for about 5 minutes to allow the steam to reduce, then cover bowl with plastic wrap and place into the refrigerator.
Allow to cool and set, at least 6 hours (preferably over-night).
Stir before serving. If you enjoy your rice pudding warmed, you can warm slightly in the microwave or a small saucepan.
* If pudding is too thick, add a tablespoon or so of heavy cream to mixture and combine well.
NOTES
MILK: It is important to use whole milk and heavy cream because the extra fat is necessary for the creaminess of the pudding.
RICE: Only use white rice. Medium grain is my favorite to use but Arborio, Jasmine, or Basmati are fantastic as well. Keep an eye on the liquid as it is cooking because each type of rice is different and requires different amounts of liquid.
SPICES: If you like a little spice in your rice pudding you can add a pinch of nutmeg to the mixture right after cooking or sprinkle a bit of cinnamon on the pudding before serving.
STORE: Rice pudding will keep nicely in the fridge for 3-4 days. If it becomes too thick, simply stir in a tablespoon or two of heavy cream to loosen.
FREEZE: Rice pudding will keep well when frozen for up to 3 months. Thaw in the refrigerator.