Rice Pudding
A dessert made by simmering rice with milk until tender, then combining with an egg yolk and cream mixture and baking in a water bath.
Ingredients
Rice (medium or long grain, rinsed and drained)
8 oz
Milk
3 lb (3 pints)
Vanilla extract
0.16 oz (1 tsp)
Salt
0.04 oz (1/4 tsp)
Egg yolks
3 oz
Sugar
8 oz
Heavy cream
8 oz (1/2 pint)
Ground cinnamon
to taste
Instructions
1
Step 1
Rinse the rice and drain it.
2
Step 2
Combine the rice, milk, vanilla extract, and salt in a heavy-bottomed saucepan. Cover and simmer over low heat until the rice is tender, about 30 minutes. Stir occasionally to prevent scorching on the bottom. Remove from heat once cooked.
3
Step 3
Combine the egg yolks, sugar, and heavy cream in a mixing bowl and whisk until smooth.
4
Step 4
Ladle a bit of the hot milk from the cooked rice into the yolk mixture to temper it. Then slowly pour the egg mixture back into the hot rice, stirring constantly.
5
Step 5
Pour into a buttered 10x12 inch (25x30 cm) baking dish. Sprinkle the top with ground cinnamon.
6
Step 6
Place in a water bath and bake at 350°F (175°C) for 30-40 minutes until set. Serve warm or chilled.
