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Homemade Rice Pudding

Creamy Homemade Rice Pudding. Rich and Creamy Rice Pudding with Creme Anglaise and Fresh Whipped Cream. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 6
Course: Dessert
Cuisine: French

Ingredients

Creme Anglaise Sauce:
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 2 Tablespoons sugar
  • 2 large egg yolks
  • 2 teaspoons Vanilla or 1 Vanilla Bean (scraped)
Rice Pudding:
  • 4 1/2 cups whole milk
  • 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:
    Cup of Yum
  1. 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. 
  2. 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:
  1. 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:
  1. In a bowl, whip heavy cream and vanilla until soft peaks form.  
To assemble Rice Pudding:
  1. 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. 

Notes

  • Recipe adapted from Dahlia Bakery Cookbook