Lennie’s Ultimate Rice Pudding

Lennie’s Ultimate Rice Pudding

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 8
  • About This Recipe

    “This is the best rice pudding I have ever made, or ever eaten.”

    Ingredients

  • 1cupwater
  • 1/2 cupshort-grain rice
  • 5cupsmilk, 2% or homo( NOT skim)
  • 1/2 cupwhite sugar
  • 1teaspooncornstarch
  • 1/2 cupraisins
  • 1/4 teaspoonfreshly ground nutmeg, or to taste
  • 1egg yolk
  • 1 1/2 teaspoonspure vanilla extract
  • 2teaspoonsground cinnamon
  • Directions

  • 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.
  • Don’t worry.
  • (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).
  • Stir.
  • 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!
  • Reviews

  • “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!”

  • ← PREV POST NEXT POST →
    ORIGNAL POST