Rice pudding is one of those desserts I could eat at any hour of the day. I’ve made all sorts over the years — a teurgoule that bakes for hours in a low oven, puddings infused with tea and folded with whipped cream. For this one I used a whole vanilla bean, with sushi rice cooked low and slow in plenty of milk. Egg yolks are whisked in at the end and it turns so silky and custardy. It’s lovely warm, though I love it most cold from the fridge.
Variations
Matcha Rice Pudding
Whisk 2 teaspoons matcha to a smooth paste with a little hot water and stir it in off the heat.
Infused Rice Pudding
Steep lavender, chamomile, fig leaves or peach leaves in the milk before you begin, then strain and top the milk back up. Tea works the same way, with teabags or loose leaf — chai, hojicha and earl grey are all beautiful.
Floral Rice Pudding
Stir rosewater or orange blossom in at the end, off the heat.
Cinnamon Rice Pudding
Simmer a cinnamon stick with the rice. Raisins can be folded in at the end too.
Vanilla Bean Rice Pudding
Ingredients
½ cup (100 g) sushi rice
4½ cups (1,065 ml) whole milk
⅓ cup (65 g) granulated sugar
1 vanilla bean, split lengthwise
Pinch of salt
2 large egg yolks
Instructions
- Combine the rice, milk, sugar, vanilla bean and seeds and salt in a heavy-bottomed saucepan.
- Bring to a simmer over medium heat, stirring often. Reduce the heat to low and cook at a gentle simmer for 45 to 50 minutes, stirring more often toward the end, until the rice is tender and the pudding is creamy and still loose.
- Remove from the heat and discard the vanilla bean. Add the egg yolks one at a time, whisking well after each one.
- Transfer to a serving bowl or individual bowls. Serve warm, or cover and refrigerate until cold. Stir well before serving.
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