Rice Pudding

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Recipe Checklist:
  • 4 cup Whole Milk
  • ½ cup Arborio Rice (uncooked)
  • 1 T Vanilla Extract
  • 2 Egg Yolks (Whisked)
  • 1/3 cup of Granulated Sugar
  • 1 t of Kosher Salt
Tools & Equipment
  • Large Saucepan
  • Measuring Cup
  • Measuring Spoons
  • Wooden Mixing Spoon
  • Mixing Bowls
  • Whisk
Estimated Time
1 hour
Serves 4-6
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To make Rice Pudding, the biggest decision is your choice of Rice. We suggest Arborio Rice because it has a good mixture of Sticky and Starchy Properties.


The major piece of Preparation is Cracking the Eggs and Separating the Egg Yolks, before  Whisking  the Egg Yolks.


With your Egg Yolks separated and your mise en place set, begin making your Rice Pudding by pouring the Whole Milk, Arborio Rice, and Kosher Salt into a large Saucepan and over Medium High Heat.

While stirring constantly with a wooden spoon, bring the mixture to a Boil. Once a Boil has been achieved, reduce the heat to Low Heat and cover. Maintain a Simmer for 15 minutes, stirring occasionally (every 5 minutes or so). After 15 minutes, uncover and continue Simmering, stirring frequently for another 10 minutes or so, until the Rice is tender and the Rice Pudding has reduced to about 3 cups. *The stirring in this later phase is important to help prevent burning.

Once the Rice Pudding is tender, place the whisked Egg Yolks, Granulated Sugar, and Vanilla Extract in a large Mixing Bowl. Whisking constantly, add the cooked Rice mixture. Pour the mixture back into the saucepan, making sure to scrape the bowl with your mixing spoon. Set the pan over Low Heat and cook, stirring and scraping the sides and bottom of the pan constantly (1-2 minutes), until the mixture has Thickened and become "Nappe."

Remove the pan from the heat. Transfer the pudding into serving bowls or a serving dish for a brief chill in the refrigerator, to firm them up. Let them cool a few minutes and then cover with a sheet of plastic wrap, right down on the pudding's surface, to prevent a skin from forming. If you like your Rice Pudding warm, serve immediately.