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Chef John's Classic Rice Pudding

4

215 min

Chef John's Classic Rice Pudding

Chef John's Classic Rice Pudding Photo 1

Time

215 min

Serving

4 persons

Calories

235

Rating

4.00★ (130)

Cuisine

Author: Victoria Buriak
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

  • uncooked long-grain white rice: 0.5 cup
  • kosher salt: 0.25 tsp
  • water: 1 cup
  • white sugar: 0.25 cup
  • ⅓ cups milk: 1 piece
  • vanilla extract: 0.5 tsp
  • ground cinnamon: 0.125 tsp
  • egg yolk: 1 piece
  • butter: 1 Tbsp (cold)
  • cherries: 2 Tbsp (chopped, dried)

Metric Conversion

Stages of cooking

Chef John's Classic Rice Pudding Photo 21
Chef John's Classic Rice Pudding Photo 32
Chef John's Classic Rice Pudding Photo 4 3
  1. 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.
    Chef John's Classic Rice Pudding Photo 2
  2. 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.
    Chef John's Classic Rice Pudding Photo 3
  3. Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
    Chef John's Classic Rice Pudding Photo 4

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