This blog is for both the rice pudding lover and those who have reservations about this sweet delicacy! This is by far the best, creamiest rice pudding ever made. And it is so easy to make. Just follow the recipe (courtesy of Jessica) and we guarantee you will be really happy with the result. Make sure to make it part of your table this holiday season. Just a little word of advice: the rice acts as a natural thickener in the pudding so there is no need for cornstarch. After the first addition of milk it’s going to feel like an eternity waiting for it to thicken up and it’s going to look like way too much milk but really, it’s not. So… enjoy!
- Boil rice, water (amount of water goes according to directions on box), granulated sugar and salt in a medium saucepan until completely done and tender. Pour in half and half + 1/2 cup milk and simmer on low for 20 minutes, stirring every few minutes until thick and creamy. It may look like it’s too much milk and it will never thicken, but it will you just have to wait. Once thickened, Mix in brown sugar.
- In a small bowl add egg yolks. Spoon 3 spoonfuls of the pudding mixture in with the yolks and whisk rapidly to temper and prevent scrambling. Once yolks are warm, add into pudding mixture and add the remaining half cup of milk. Cook for 3-5 minutes more until thickened up again. Once thickened, remove from heat and add in butter, vanilla and cinnamon.
- Pudding can be served warm or cold. Store in airtight container for 3-4 days.