Rice Pudding
Servings 4
Equipment
- Large saucepan
- Kitchen Thermometer
Ingredients
- 2½ cups whole milk
- ⅓ cup uncooked medium grain rice
- Pinch of salt
- 1 vanilla bean split in half lengthwise & seeds scraped
- 1 egg
- ¼ cup brown sugar
- ¼ tsp cinnamon
Instructions
- Make the rice pudding by combining the milk, rice, and salt together in a large saucepan over medium-high heat.
- Split the vanilla bean pod in half with a knife. Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds and place them into the milk and rice. Whisk until well combined.
- Bring to a boil then reduce heat to low and simmer and cook, stirring often, until the rice is softened, 30-35 minutes.
- Combine the brown sugar and egg together in a bowl; whisk until combined.
- Temper the mixture with about a 1/2 cup of the rice/milk mixture, a tablespoon at a time, while whisking vigorously to incorporate.
- Add the tempered mixture into the rice and milk mixture with the cinnamon then stir until mixed thoroughly.
- Cook on low, stirring often, until thickened, or about 160 degrees F. with a kitchen thermometer, making sure not to let it boil because it will curdle.
- Serve warm or cold. Enjoy!