Rice Pudding

I know a lot of people don’t like rice pudding. Me personally, I could eat leftover warm rice for dessert with just a bit of sugar and milk, and I love it that I’m able to use leftover rice to make an actual dessert. It seems magical that this sweet, warm, comforting dish of starchy goodness was once a flavor balancing side dish to a curry or a stir fry. That’s a pretty neat trick! I can’t see doing this with leftover mashed potatoes.

Ingredients

• 1 1/2 cups cooked long-grain white rice
• 5 TBSP granulated white sugar
• 1/8 tsp fine sea salt
• 1 1/2 cups milk (I use 2%)
• 1/8 tsp ground cinnamon (optional)
• 1 egg yolk from a large egg
• 2 TBSP cold butter, cut into 4 pieces
• 1/2 tsp vanilla extract
• Whipped cream to serve (optional)

Instructions

1. Place rice, sugar, salt, and milk into a 2-quart saucepan and bring to a boil over medium-high, heat stirring often. Once boiling, reduce the heat until the mixture is at a steady simmer. Cook and stir until the rice starts to breakdown and the mixture begins to thicken, about 10 minutes.
2. Remove the pot from the stove and vigorously whisk in the cinnamon and egg yolk, then add the butter and vigorously whisk it in, and then whisk in the vanilla.
3. Serve immediately, or pour into a heatproof bowl and cover. Let cool to room temperature and then refrigerate until cold. Serve topped with a dollop of whipped cream.

Makes 4 Servings

Notes

• This recipe is adapted from Chef John’s Classic Rice Pudding recipe.