Prep time: 5 mins | Cook time: 30 mins | Additional time: 3 hrs | Total time: 3 hrs 35 mins | Servings: 4
I don’t know about you but I love a classic Rice Pudding. Might not be on top of my list but this has been my go-to for when I want something ordinarily delicious but not usual.
Ingredients
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½ c. uncooked long-grain white rice
¼ tsp kosher salt
1 c. water
¼ c. white sugar
1 ⅓ c. milk
½ tsp vanilla extract
⅛ tsp ground cinnamon
1 large Egg yolk
1 tbsp cold butter
2 tbsp dried cherries, chopped
How to Make Classic Rice Pudding
Step 1: Into a saucepan, add the rice, salt, and water. Bring this to a boil over medium-high heat. Adjust the heat to low, cover the pan, and cook for about 20 minutes until the rice is tender. Take out of the heat and sprinkle over the sugar, then pour in the milk. Using a whisk, stir for about 2 to 3 minutes until a thin layer of cooked-on starch is cleared and mixed into the mixture.
Step 2: Cook over medium heat for about 8 to 10 minutes, stirring frequently until done and creamy. Note that the longer it cooks, the thicker the pudding becomes.
Step 3: Remove the pan from the heat, then add to the pudding the vanilla and cinnamon. To prevent the egg yolk from cooking, quickly whisk it in. Before stirring in the butter and dried cherries, stir the pudding for a minute more.
Step 4: To serving dishes, transfer the warm pudding. Let them cool at room temperature before placing them in the fridge, covered for 3 to 4 hours to chill.
Tips:
If you are not comfortable or doing this the first time, you can place the yolk in a bowl, add in a bit of pudding, and whisk before incorporating it into the pudding mixture.
I like to serve this with cinnamon dust or some fresh fruits. Better yet, enjoy this like a crème Brulee. Simply sprinkle a tbsp of sugar onto the pudding, melt it with a chef’s torch for about a minute or two until crisp and dark brown. Let it cool, then serve.
Nutrition Facts:
Per Serving: 235 calories | protein 5.4g | carbohydrates 39.6g | fat 5.7g | cholesterol 65.4mg | sodium 179.7mg.
Ingredients
- ½ c. uncooked long-grain white rice
- ¼ tsp kosher salt
- 1 c. water
- ¼ c. white sugar
- 1 ⅓ c. milk
- ½ tsp vanilla extract
- ⅛ tsp ground cinnamon
- 1 large Egg yolk
- 1 tbsp cold butter
- 2 tbsp dried cherries, chopped
Instructions
Step 1: Into a saucepan, add the rice, salt, and water. Bring this to a boil over medium-high heat. Adjust the heat to low, cover the pan, and cook for about 20 minutes until the rice is tender. Take out of the heat and sprinkle over the sugar, then pour in the milk. Using a whisk, stir for about 2 to 3 minutes until a thin layer of cooked-on starch is cleared and mixed into the mixture.
Step 2: Cook over medium heat for about 8 to 10 minutes, stirring frequently until done and creamy. Note that the longer it cooks, the thicker the pudding becomes.
Step 3: Remove the pan from the heat, then add to the pudding the vanilla and cinnamon. To prevent the egg yolk from cooking, quickly whisk it in. Before stirring in the butter and dried cherries, stir the pudding for a minute more.
Step 4: To serving dishes, transfer the warm pudding. Let them cool at room temperature before placing them in the fridge, covered for 3 to 4 hours to chill.
Tips:
If you are not comfortable or doing this the first time, you can place the yolk in a bowl, add in a bit of pudding, and whisk before incorporating it into the pudding mixture.
I like to serve this with cinnamon dust or some fresh fruits. Better yet, enjoy this like a crème Brulee. Simply sprinkle a tbsp of sugar onto the pudding, melt it with a chef's torch for about a minute or two until crisp and dark brown. Let it cool, then serve.
Notes
If you are not comfortable or doing this the first time, you can place the yolk in a bowl, add in a bit of pudding, and whisk before incorporating it into the pudding mixture. I like to serve this with cinnamon dust or some fresh fruits. Better yet, enjoy this like a crème Brulee. Simply sprinkle a tbsp of sugar onto the pudding, melt it with a chef's torch for about a minute or two until crisp and dark brown. Let it cool, then serve.
