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
- Heat the milk, rice, and salt 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 seeds from the vanilla bean pod, and add them to the milk and rice. Whisk until well combined. Bring to a boil, then reduce heat to low and simmer until the rice is softened, 25-30 minutes.
- Combine the brown sugar and egg in a bowl; whisk until combined. Temper the mixture with about ½ cup of the rice/milk mixture, 1 tablespoon at a time, while whisking vigorously to incorporate.
- Add the tempered mixture to the rice & milk mixture with the cinnamon, then stir until mixed well.
- Cook on low, stirring often, until thickened and about 160 degrees. Do not let it boil because it will curdle.
- Serve warm or cold. Enjoy!