Lennie's Ultimate Rice Pudding
This is the best rice pudding I have ever made, or ever eaten.
- Ready In:
- 1hr 15mins
- 1 cup water
- 1⁄2 cup short-grain rice
- 5 cups milk, 2% or homo (NOT skim)
- 1⁄2 cup white sugar
- 1 teaspoon cornstarch
- 1⁄2 cup raisins
- 1⁄4 teaspoon freshly ground nutmeg, or to taste
- 1 egg yolk
- 1 1⁄2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 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!
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Now that's what I'm talkin' about! Just the way I like it, creamy and tasty. I used 2 1/2 cups of leftover cooked basmati rice because that is what I had on-hand. It was a bit much (suggest 1 1/2-2 cups rice) and I will try short-grain next time (would be even creamier), but it was still so good. Thanks Lennie, it's hard to find a rice pudding that is not eggy or custardy. A keeper for sure!
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!