This is the best rice pudding I have ever made, or ever eaten.
Make and share this Lennie's Ultimate Rice Pudding recipe from Food.com.
- Place water and rice in a large, heavy pot with a tight-fitting lid.
- Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes).
- Stir in 4-1/2 cups of the milk and reduce heat to med-low.
- Yes, it looks like a lot of liquid.
- Don't worry.
- (Note: don't use skim milk; it's not rich enough to make a nice pudding.) Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch.
- Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer).
- Grate nutmeg over the top of the mixture, lightly dusting the entire top.
- Raise the heat to med-high and, stirring almost constantly, bring to a slow boil.
- Reduce heat to low and put lid on pot.
- Simmer (very gently) for anywhere from one hour to 1-1/2 hours-- until the pudding has thickened.
- Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot.
- When pudding is thick, spoon some out into a custard cup which contains the egg yolk.
- Do this about a teaspoon at a time, to slowly warm the yolk.
- Any faster, or in any greater quantity, will cause the yolk to curdle.
- When yolk is beaten and warmed, stir into pudding.
- Cook for two more minutes; remove from heat.
- Stir in vanilla (pure extract only please, not artificial), then pour pudding into an attractive serving dish.
- Sprinkle cinnamon on top and let cool to room temperature.
- Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown colour.
- Refrigerate if not serving right away.
- Canadian comfort food!
This takes quite a bit of work but the taste is worth it. I probably though will skip the nutmeg the next time since I am not a big fan of it's flavor.
Sharlene, I have made this recipe hundreds of times and it is always thick after about 1 hour. Are you sure you used short-grain rice (like arborio)? That is absolutely essential to the recipe; short grain rice and long grain rice are very different.
After 3 hours of simmering (with the lid on) our rice was still runny. Are you sure 1 teaspoon cornstarch. I tried adding 2 more teaspoons and it was still runny. Salvaged it by tempering 3 more whole eggs and mixing them in. Flavor was good though and nice and creamy with more eggs. UPDATE: After consulting with Lennie, I tried this recipe again using the right rice and did have better results. Thanks for the education Lennie!