Indulge in the comforting flavors of a classic custard rice pudding with this easy-to-follow recipe. Creamy, sweet, and satisfying, it’s a delightful dessert perfect for any occasion.
Ingredients
- 1 cup Arborio rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Optional toppings: Cinnamon powder, nutmeg, fresh berries
Instructions
- Rinse the Arborio rice under cold water until the water runs clear. Drain excess water and set aside.
- In a large saucepan, combine the whole milk, sugar, vanilla extract, ground cinnamon, and a pinch of salt. Stir well to dissolve the sugar.
- Bring the milk mixture to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
- Once the milk mixture is simmering, add the rinsed Arborio rice. Reduce the heat to low and simmer gently, stirring frequently, for about 30-35 minutes or until the rice is tender and the mixture has thickened to a creamy consistency.
- In a separate bowl, whisk the egg yolks until smooth.
- Gradually ladle about 1 cup of the hot rice mixture into the bowl with the egg yolks, whisking constantly to temper the eggs and prevent curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining rice mixture, stirring constantly.
- Continue to cook the rice pudding over low heat for an additional 2-3 minutes, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
- Remove the saucepan from the heat and let the rice pudding cool slightly.
- Serve the custard rice pudding warm or chilled, topped with a sprinkle of cinnamon powder, nutmeg, or fresh berries if desired.
- Enjoy your creamy custard rice pudding!
Note: You can adjust the sweetness of the pudding by increasing or decreasing the amount of sugar according to your taste preferences.
