Gourmet Rice Pudding – Rich Creamy Delicious

This isn’t your grandma’s rice pudding. This is gourmet rice pudding. The eggs give this pudding a velvety, smooth texture, while the butter adds a deep richness.

Chef Greg’s Rice Pudding
Total Cooking Time: 40-50 minutes

Ingredients:

2 cups whole milk
2 cups heavy cream
1 cup rice (long-grain recommended)
1 cup sugar
2 teaspoons salt
1 tablespoon vanilla bean paste (or 1.5 tablespoons vanilla extract)
4 eggs
4 ounces unsalted butter
1 cinnamon stick

Instructions:
1. Prep the Base
In a heavy-bottomed pot over medium heat, combine milk, cream, rice, sugar, salt, and the cinnamon stick. Place over medium heat and stir continuously until the mixture reaches a gentle simmer. This will take about 10-12 minutes.

2. Simmer the Pudding
Once simmering, reduce the heat to low and allow the mixture to cook for 25-30 minutes. Stir every 2-3 minutes to prevent the rice from sticking to the bottom and scorching.

3. Prepare the Liaison (Egg and Vanilla Mixture)
In a small bowl, whisk together the eggs and vanilla. Set aside for now.

4. Continue Cooking
Continue cooking the mixture until the rice is tender and the pudding has thickened slightly. Taste to ensure the rice is fully cooked, then turn off the heat and remove the cinnamon stick.

5. Temper the Eggs
Slowly add some of the hot milk mixture to the liaison, one ladle at a time, whisking constantly to prevent curdling. Repeat until the liaison doubles in volume. Once done, quickly pour the tempered egg mixture back into the pot, stirring as you go.

6. Finish with Butter
Stir in the butter until fully melted and incorporated.

7. Cool and Set
Transfer the pudding to a pan and cover with plastic wrap, poking a small hole to allow steam to escape. Refrigerate overnight.
Optional Garnish
Top with ground cinnamon, nutmeg, or plumped raisins soaked in sweet wine, brandy, or water.
Watch the full video: https://www.youtube.com/watch?v=KcZA2DVLARk