📝 About This Recipe
This recipe is a tribute to the timeless art of patient cooking, transforming humble grains into a luxurious, custard-like masterpiece. By slowly simmering short-grain rice in a bath of whole milk and heavy cream, we coax out the natural starches to create a texture that is incredibly silky without the need for thickeners. Infused with aromatic vanilla bean and a hint of warm nutmeg, this pudding is the ultimate comfort food—a nostalgic embrace in a bowl that rewards the patient cook with unparalleled creaminess.
🥗 Ingredients
The Grains
- 3/4 cup Arborio or Carnaroli rice (unrinsed to preserve essential starches)
- 1 cup Filtered water (for the initial par-boil)
- 1/2 teaspoon Kosher salt (to balance the sweetness)
The Creamy Base
- 4 cups Whole milk (full fat is essential for texture)
- 1 cup Heavy cream (adds a luxurious mouthfeel)
- 1/2 cup Granulated sugar (adjust slightly for personal preference)
- 1 piece Vanilla bean (split lengthwise and seeds scraped)
- 1 piece Cinnamon stick (Ceylon cinnamon preferred for subtlety)
The Finishers
- 2 large Egg yolks (tempered in at the end for richness)
- 2 tablespoons Unsalted butter (cold, cubed)
- 1 teaspoon Pure vanilla extract (added at the end to preserve aroma)
- 1/4 teaspoon Freshly grated nutmeg (for a warm, spiced finish)
For Garnish
- 1 pinch Ground cinnamon (for dusting)
- 1/4 cup Golden raisins (optional; soaked in warm rum if desired)
- 1/2 cup Fresh raspberries (for a bright acidic contrast)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large saucepan, combine the rice, 1 cup of water, and salt. Bring to a boil over medium-high heat.
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2
Reduce heat to low, cover, and simmer for about 8-10 minutes, or until the water is almost entirely absorbed. This softens the outer layer of the rice.
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3
Stir in the whole milk, heavy cream, and sugar. Add the vanilla bean seeds and the pod itself, along with the cinnamon stick.
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4
Adjust the heat to the lowest possible setting. You want a very gentle 'lazy' bubble, not a vigorous boil, to prevent the milk from scorching.
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5
Cook uncovered for 45 to 60 minutes, stirring every 5-8 minutes. As the milk reduces, you must stir more frequently to prevent the rice from sticking to the bottom.
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6
Watch for the visual cue: the pudding is ready for the next step when the rice is very tender and the liquid has thickened to the consistency of a heavy cream sauce.
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7
In a small bowl, whisk the two egg yolks. Take a half-cup of the hot rice mixture and slowly drizzle it into the yolks while whisking constantly to 'temper' them.
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8
Pour the tempered egg mixture back into the main pot. Stir constantly over low heat for another 2-3 minutes until the pudding thickens noticeably.
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9
Remove the pot from the heat. Take out the vanilla bean pod and the cinnamon stick and discard them.
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10
Stir in the cold cubed butter, vanilla extract, and freshly grated nutmeg. The butter will give the pudding a glossy, professional finish.
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11
If using raisins, fold them in now. If you prefer a thinner pudding, stir in a splash of extra milk, as it will thicken significantly as it cools.
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12
Transfer the pudding to a large bowl or individual ramekins. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding.
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13
Serve warm for a comforting experience, or refrigerate for at least 4 hours to enjoy a firm, chilled custard.
💡 Chef's Tips
Always use a heavy-bottomed pot; thin pans will create hot spots that burn the milk sugar. Do not rinse the rice! The surface starch on Arborio rice is what creates the naturally creamy 'risotto-style' texture. If the pudding gets too thick after chilling, simply whisk in a tablespoon or two of cold milk or cream before serving to loosen it. For an extra layer of flavor, try steeping a strip of orange zest in the milk along with the cinnamon stick. Be patient with the simmer; rushing the heat will result in grainy rice and curdled dairy.
🍽️ Serving Suggestions
Serve warm with a dollop of salted caramel sauce and a few toasted pecans. Pair with a glass of chilled Tawny Port or a sweet Muscat dessert wine. Top with macerated strawberries and a sprig of fresh mint for a summer variation. Dust with a mixture of cocoa powder and cinnamon for a Mexican-inspired twist. Serve alongside a crisp shortbread cookie for a texture contrast.