What’s more comforting on a cold winter’s day than a bowl of creamy homemade rice pudding? We like to leave the vanilla bean in the milk to infuse for even more luscious vanilla flavour.
4 cups whole milk
1/2 cup medium-grain white rice or arborio rice
1 vanilla bean, split, or 1 tsp vanilla extract
2 large egg yolks
1/3 cup sugar
1. Add the milk, rice and salt a large, heavy saucepan. Scrape the vanilla bean and add the seeds to the rice mixture, and drop the split bean into the pan.
2. Bring to a boil over high heat, stirring constantly. As soon as it reaches a boil, reduce the heat to low, cover, and simmer gently, stirring occasionally, for 15 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender, about 8 minutes. It’s important to let the pudding simmer slowly and not boil, as the liquid will evaporate before the rice finishes cooking.
3. In a medium bowl, whisk the egg yolks and sugar. Slowly add the cooked rice mixture, whisking constantly. Pour the mixture back into the saucepan. Set the pan over medium-low heat and cook, stirring and scraping the bottom of the pan constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat. Discard the vanilla bean.
5. Serve warm, at room temperature or cold. We like to top rice pudding with a shake of cinnamon and a drizzle of cold cream, maple syrup and berries, or for even more decadence, swirl a spoonful of Nutella through hot rice pudding for a chocolate-hazelnut twist.
What are your favourite rice pudding toppings?