Creamy Custard-Style Rice Pudding
Ingredients:
1 cup Arborio rice (or any short-grain rice)
2 cups whole milk
1 cup heavy cream
½ cup granulated sugar
3 large egg yolks
1 tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
Optional toppings: raisins, cinnamon sticks, fresh fruit, toasted nuts
Directions:
Cook the Rice:
In a medium saucepan, combine the rice with 1 ½ cups of water. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender.
Prepare the Custard Mixture:
In a separate saucepan, heat the milk and heavy cream over medium heat until just beginning to simmer. Do not let it boil.
In a bowl, whisk together the sugar, egg yolks, vanilla extract, ground cinnamon, ground nutmeg, and salt.
Combine Rice and Custard Mixture:
Slowly add the warm milk mixture to the egg yolk mixture while whisking constantly to temper the eggs.
Pour the mixture back into the saucepan with the cooked rice.
Cook the Pudding:
Cook the rice mixture over medium heat, stirring constantly, until it thickens and becomes creamy, about 5-10 minutes. Do not let it boil, as this can cause the custard to curdle.
Cool and Serve:
Remove from heat and let the pudding cool slightly. It will continue to thicken as it cools.
Serve warm or chilled, garnished with optional toppings such as raisins, cinnamon sticks, fresh fruit, or toasted nuts.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Kcal: Approximately 300 kcal per serving (based on 6 servings) | Servings: 6