📝 About This Recipe
This comforting classic transforms humble pantry staples into a velvety, custard-like treat that bridges the gap between a hearty breakfast and a decadent dessert. Perfect for the 'Breakfast for Dinner' enthusiast, this recipe uses a slow-simmer method to release natural starches for ultimate creaminess without the need for heavy cream. Infused with real vanilla and a hint of warm cinnamon, it’s a wholesome, kid-approved meal that feels like a warm hug in a bowl.
🥗 Ingredients
The Rice Base
- 1 cup Arborio or Short-Grain White Rice (unwashed to retain starch)
- 1 1/2 cups Water (for the initial simmer)
- 1/4 teaspoon Salt (fine sea salt)
The Creamy Custard
- 4 cups Whole Milk (divided into 3 1/2 cups and 1/2 cup)
- 1/2 cup Granulated Sugar (adjust to taste)
- 1 Large Egg (beaten)
- 2 teaspoons Vanilla Bean Paste (or 1 vanilla bean, scraped)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1/2 teaspoon Ground Cinnamon (plus extra for dusting)
Fun Toppings
- 1 cup Fresh Berries (strawberries or blueberries)
- 1/4 cup Golden Raisins (optional)
- 2 tablespoons Maple Syrup (for drizzling)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan, combine the 1 cup of rice, 1 1/2 cups of water, and salt. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes or until the water is fully absorbed and the rice is tender.
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3
Stir in 3 1/2 cups of the whole milk, the sugar, and the ground cinnamon. Increase the heat to medium to bring the mixture to a gentle simmer.
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4
Cook uncovered for 20-25 minutes, stirring frequently with a wooden spoon. Ensure you scrape the bottom of the pan to prevent the rice from sticking or burning.
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5
The pudding is ready for the next step when the mixture has thickened to the consistency of a loose yogurt and the rice is very soft.
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6
In a small separate bowl, whisk together the remaining 1/2 cup of milk and the beaten egg until smooth.
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7
Temper the egg mixture by slowly whisking in two tablespoons of the hot rice mixture. This prevents the egg from scrambling when added to the pot.
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8
Slowly pour the tempered egg mixture back into the main saucepan, stirring constantly.
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9
Cook for an additional 2 minutes over low heat. The pudding should thicken significantly and coat the back of a spoon beautifully.
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10
Remove the pan from the heat. Stir in the cold butter and the vanilla bean paste until the butter is completely melted and the pudding is glossy.
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11
If using raisins, fold them in now so they can plump up from the residual heat.
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12
Let the pudding cool for 5-10 minutes. It will continue to thicken as it sits. Serve warm for a cozy meal or chill for a refreshing treat.
💡 Chef's Tips
Use Arborio rice (the kind used for risotto) for the creamiest texture because of its high starch content. If the pudding becomes too thick after chilling, stir in a splash of milk to loosen it back up. Always temper your egg; adding a cold egg directly to hot rice will result in unwanted 'scrambled egg' bits. For a dairy-free version, full-fat coconut milk makes an incredibly rich and delicious substitute. Don't skip the salt! It balances the sweetness and enhances the vanilla and cinnamon flavors.
🍽️ Serving Suggestions
Serve in small bowls topped with a dusting of cinnamon and a few fresh raspberries. Pair with a side of crisp turkey bacon for that perfect salty-sweet breakfast-for-dinner balance. Drizzle with a little extra maple syrup or honey just before serving to delight the kids. Top with a dollop of Greek yogurt for extra protein and a tangy contrast to the sweet pudding. Serve alongside a warm mug of chamomile tea or a cold glass of apple juice.