For whatever reason, classic 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 Chef John’s simplified, one-pot method.
Preparation Details
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 3 hrs 35 mins
Servings: 4
Ingredients
- 1 cup water
- ½ cup uncooked long-grain white rice
- ¼ teaspoon kosher salt
- 1 ⅓ cups milk
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- 1 large egg yolk
- 2 tablespoons dried cherries, chopped
- 1 tablespoon cold unsalted butter
Steps
- Bring water, rice, and salt to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Remove from heat; pour in milk and sprinkle in sugar. Stir with a whisk 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.
- Place pan over medium heat, stirring frequently, until pudding 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. Stir in vanilla and cinnamon. Very quickly whisk in egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add dried cherries and butter; stir thoroughly.
- Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
