Homemade Rice Pudding
User Reviews
5
Homemade Rice Pudding
Description
Homemade Rice Pudding is prepared by simmering Arborio rice with milk, sugar, and salt over medium heat until the rice is tender and the mixture thickens to pudding consistency. This creamy base highlights the natural starchiness of Arborio rice.
The accompanying creme anglaise sauce is made in a separate saucepan by heating a mixture of cream, milk, and sugar, then tempering egg yolks with the heated cream to avoid curdling. The sauce is gently cooked until thick and infused with vanilla extract or scraped vanilla bean, then strained and chilled to complement the pudding.
For serving, the pudding can be topped with freshly whipped cream flavored with vanilla and cinnamon, adding a light, airy texture and warm spice contrast to the dense rice pudding. This combination creates a balanced dessert featuring rich vanilla notes and creamy textures.
This recipe was adapted from Dahlia Bakery Cookbook, reflecting a classic approach to rice pudding with refined custard and cream accompaniments. The creme anglaise can be made ahead and refrigerated for serving with the pudding at room or chilled temperature.
Ingredients
Creme Anglaise Sauce:
- 1/2 cup heavy cream
- 1/4 cup milk whole
- 2 Tablespoons sugar
- 2 large egg yolk
- 2 teaspoons vanilla extract or 1 vanilla bean, scraped
Rice Pudding:
- 4 1/2 cups milk whole
- 1/2 cup sugar
- 3/4 cup arborio rice
- 1/4 teaspoon salt
Whipped Cream:
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Instructions
To make Creme Anglaise Sauce:
- In a heavy-bottomed saucepan, combine cream, milk, and sugar over medium-high heat. Heat until the sugar is completely dissolved and bubbles begin to form along the sides of the pot. Remove from heat before it comes to a boil.
- In a small bowl, whisk together egg yolks. Add a small amount of hot cream mixture, one teaspoon at a time to egg mixture, whisking after each addition. This helps bring it to temperature without scrambling the eggs. Once 1/4 cup of the hot cream has been added to the yolks, pour the entire mixture into the pot and return to medium heat. Keep stirring until it thickens, about 3-4 minutes. Stir in vanilla. Pour the creme anglaise through a strainer and refrigerate until chilled.
To make Rice Pudding:
- Combine the milk, sugar, rice, and salt in a saucepan over medium-high heat. Bring to a boil. Once it boils, reduce heat to low and let it gently simmer for 35-40 minutes, or until the rice is soft and the mixture is thick. As it begins to thicken, stir often to keep it from sticking to the bottom of the pan. Transfer to a bowl and let cool and set up in the refrigerator.
To make Whipped Cream:
- In a bowl, whip heavy cream and vanilla until soft peaks form.
To assemble Rice Pudding:
- Fold chilled creme anglaise into the rice pudding. Fold 1/2 of the whipped cream into the rice pudding, reserving some for garnish. Sprinkle with cinnamon.
User Reviews
Overall Rating
5
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