- Skill Level: INTERMEDIATE
Rice, rice and rice for these creamy and delcious pudding made on heaven! We suggest to use medium or short grain rice and to serve the rice pudding warm, but eventually it is good also cold. Enjoy the recipe with your family and your friends!
- 2 1/2 cups of whole milk
- 1/3 cup of uncooked white rice
- 1⁄4 cup of white sugar
- Pinch of salt
- 1 egg
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
In a medium saucepan, whisk the milk, the rice and salt, and then bring to a boil. Cook to low heat and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
In another bowl, whisk together egg and white sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, whisking to incorporate.
Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (attention to not to bring the mixture come to a boil because it will curdle). Stir in the vanilla. Remove from heat and stir in the cinnamon. Garnish with currants.