Creamy Vanilla Rice Pudding

Ingredients

• 3/4 cup (150g) short-grain or arborio rice
• 4 cups (960ml) whole milk
• 1/3 cup (67g) granulated sugar
• 1 pinch salt
• 1 cinnamon stick
• 1 strip of lemon or orange zest
• 1 large egg yolk
• 1/4 cup (60ml) heavy cream
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon, for topping

Instructions

1. Combine the rice, milk, sugar, salt, cinnamon stick, and citrus zest strip in a heavy-bottomed saucepan.
2. Bring to a gentle simmer over medium heat, stirring occasionally, then reduce the heat to low so the mixture barely bubbles.
3. Cook uncovered, stirring every few minutes to prevent the rice from sticking to the bottom, for 30 to 35 minutes, until the rice is tender and the mixture has thickened to a loose, porridge-like consistency - it will continue to thicken as it cools, so it should still look slightly soupy at this stage.
4. Remove the cinnamon stick and zest strip and discard.
5. In a small bowl, whisk the egg yolk and heavy cream together, then whisk in a few spoonfuls of the hot rice mixture to temper the yolk so it does not scramble.
6. Stir the tempered yolk mixture back into the saucepan and cook over low heat for 2 more minutes, stirring constantly, until slightly thickened - do not let it boil after adding the egg or it can curdle.
7. Remove from heat and stir in the vanilla extract.
8. Transfer to a serving bowl or individual cups. The pudding will thicken further as it cools, so serve it looser than you want the final texture.
9. Serve warm, or press plastic wrap directly onto the surface and refrigerate for at least 2 hours to serve cold - either way, dust with ground cinnamon just before serving.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.