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Chef John's Classic Rice Pudding
Prep
5 mins
Cook
30 mins
Servings
4
Difficulty
Medium
Rice pudding is one of those timeless desserts that never fails to comfort. This classic version comes together in just thirty minutes, making it perfect for weeknight cravings or last minute guests. What I love most is how simple it is to prepare with ingredients you probably already have in your kitchen, which means minimal shopping and maximum flavor. The milk provides calcium for strong bones while the rice gives you sustained energy from complex carbohydrates. A touch of vanilla and cinnamon brings warmth to every spoonful, and those dried cherries add a lovely tart note that keeps things interesting. Trust me, once you make this, you'll be coming back to it again and again.
Ella x
Ingredients
- ½ cup uncooked long-grain white rice½ cup uncooked long-grain white rice
- ¼ teaspoon kosher salt¼ teaspoon kosher salt
- 11 cup water
- ¼ cup white sugar¼ cup white sugar
- 11 ⅓ cups milk
- ½ teaspoon vanilla extract½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon⅛ teaspoon ground cinnamon
- 11 large egg yolk
- 11 tablespoon cold butter
- 22 tablespoons dried cherries, chopped
Detail level
Instructions
- 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.
- 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.
- 3
Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
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