My roommate every sunday makes rice pudding and it just reminds me how much I love Rice to Riches in New York City. Creamy and delicious the best rice pudding I ever had in my life there! But not sure when I will be back to NYC. :( This recipe is very creamy! If you like it thick and custard like this one recipe is not for you.
Recipe for Rice Pudding:
Yield: about 2 cups
2 cups Whole Milk
1 cup Heavy Cream
1/4 cup Granulated Sugar
1/2 cup Sushi Rice or Arborio**
1 ea. Yolk(not necessary)
1/2 tsp of Vanilla Paste or 1/2 ea. Vanilla Bean
pinch of Salt
toppings as you wish chocolate chips, cinnamon, pineapple, it’s endless….
Good for 3-5 days but it is best if you eat it right away either warm or cold.
**You can use other types of rice but do not expect the pudding to be very creamy.Sushi or Arborio rice have small grains and give off plenty of starch that makes for a creamier rice pudding. **
1) Combine the milk, 3/4 cup cream, granulated sugar, sushi rice, and 1/4 tsp vanilla paste in a medium-sized saucepan over medium heat.Make sure it does not boil on my stove top I have it at 2 setting. Boiling causes the cream to curdle which makes your rice pudding grainy.
2) Rice pudding is cooked very similar to risotto. Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until it thickens. The rice will begin to absorb the liquid and the liquid will begin to get thicker.
3) The only way to tell if it is done is to taste the rice. You want a firm bite but no crunchy center. Cook, Stir and cook some more you do not want to burn the rice. I set up my computer and work right next to the rice pudding. It needs lots of love. Once it has cooked for 30 minutes check the rice. You want a firm grain not crunchy or mush.
4.)Add the yolk and cook for 1 minute.
4) Remove the pudding from the heat, and add the rest of the vanilla paste and salt.
5.)Let rice pudding cool for 20 minutes then fold in the 1/4 cup whipped heavy cream
5) Eat it. Share it. Enjoy it.
Check out the article Rice to Riches with Peter Moceo the founder of Rice to Riches which was my inspiration for making rice pudding.