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.