Description
For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it’s a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Ingredients
- ½ cup uncooked long-grain white rice
- ¼ teaspoon kosher salt
- 1 cup water
- ¼ cup white sugar
- 1 ⅓ cups milk
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- 1 large egg yolk
- 1 tablespoon cold butter
- 2 tablespoons dried cherries, chopped
Instructions
- Place rice
- salt
- and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low
- cover
- and cook until tender
- about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture
- 2 or 3 minutes.
- Place pan over medium heat
- stirring frequently
- until it reaches your desired of level of doneness and creaminess
- 8 to 10 minutes. The longer it cooks
- the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
- Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled
- 3 to 4 hours.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 3 hrs 35 mins
Servings: 4