“This is the best rice pudding I have ever made, or ever eaten.”
1/2 cupshort-grain rice
5cupsmilk, 2% or homo( NOT skim)
1/2 cupwhite sugar
1/4 teaspoonfreshly ground nutmeg, or to taste
1 1/2 teaspoonspure vanilla extract
Place water and rice in a large, heavy pot with a tight-fitting lid.
Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes).
Stir in 4-1/2 cups of the milk and reduce heat to med-low.
Yes, it looks like a lot of liquid.
(Note: don’t use skim milk; it’s not rich enough to make a nice pudding.) Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch.
Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer).
Grate nutmeg over the top of the mixture, lightly dusting the entire top.
Raise the heat to med-high and, stirring almost constantly, bring to a slow boil.
Reduce heat to low and put lid on pot.
Simmer (very gently) for anywhere from one hour to 1-1/2 hours– until the pudding has thickened.
Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot.
When pudding is thick, spoon some out into a custard cup which contains the egg yolk.
Do this about a teaspoon at a time, to slowly warm the yolk.
Any faster, or in any greater quantity, will cause the yolk to curdle.
When yolk is beaten and warmed, stir into pudding.
Cook for two more minutes; remove from heat.
Stir in vanilla (pure extract only please, not artificial), then pour pudding into an attractive serving dish.
Sprinkle cinnamon on top and let cool to room temperature.
Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown colour.
Refrigerate if not serving right away.
Canadian comfort food!
“This takes quite a bit of work but the taste is worth it.I probably though will skip the nutmeg the next time since I am not a big fan of it’s flavor.”
“Sharlene, I have made this recipe hundreds of times and it is always thick after about 1 hour. Are you sure you used short-grain rice (like arborio)? That is absolutely essential to the recipe; short grain rice and long grain rice are very different. “
“After 3 hours of simmering (with the lid on) our rice was still runny. Are you sure 1 teaspoon cornstarch. I tried adding 2 more teaspoons and it was still runny. Salvaged it by tempering 3 more whole eggs and mixing them in. Flavor was good though and nice and creamy with more eggs. UPDATE: After consulting with Lennie, I tried this recipe again using the right rice and did have better results.Thanks for the education Lennie!”
“Tasty rice pudding, It thickened up fine and the cinnamon and nutmeg flavours were well liked by my family.”
“Now that’s what I’m talkin’ about! Just the way I like it, creamy and tasty. I used 2 1/2 cups of leftover cooked basmati rice because that is what I had on-hand. It was a bit much (suggest 1 1/2-2 cups rice) and I will try short-grain next time (would be even creamier), but it was still so good. Thanks Lennie, it’s hard to find a rice pudding that is not eggy or custardy. A keeper for sure!”
“This is my kind of rice pudding.The texture is perfect and very similar to Kozy Shack, which has been my favorite for a long time.I did not use the raisins or the spices as I like my pudding straight up.Thanks for posting this great recipe!”