Classic Rice Pudding
- ½ cup uncooked long-grain white rice
- ¼ teaspoon kosher salt
- 1 cup water
- ¾ cup white sugar
- 1⅓ cups milk
- 2 teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- 1 large egg yolk
- 1 tablespoon cold butter
Step by Step Instructions
Step 1
Place rice, salt and water in saucepan. Bring to 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 the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into mixture, about 2 to 3 minutes.
Step 2
Place pan over medium heat, stirring frequently, until it reaches desired 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 egg yolk to prevent it from cooking. Whisk about 1 more minute. Add butter. Stir thoroughly.
Step 3
Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours. Top with sprinkle of cinnamon.