Rice pudding – recipeifrajob

Ingredients

¾ cup (150g) Arborio rice (or short-grain white rice)
4 cups (960ml) whole milk, divided
1 ½ cups (360ml) heavy cream (or substitute with additional milk for a lighter version)
⅔ cup (135g) granulated sugar
1 whole vanilla bean (or 2 teaspoons pure vanilla extract)
¼ teaspoon fine sea salt

Rinse the rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch and prevents gumminess.
In a heavy-bottomed, medium-sized saucepan (about 3-quart capacity), combine the rinsed rice, 3 cups of the milk, the heavy cream, sugar, and salt.
Split the vanilla bean lengthwise with a paring knife. Scrape out the fragrant seeds using the back of the knife. Add both the seeds and the scraped pod to the pot.
Add the cinnamon stick, nutmeg (if using), and lemon zest strips (if using).
Place the pot over medium-high heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar. Do not let it boil vigorously.

Once simmering, reduce the heat to low. The mixture should maintain a gentle, lazy bubble.
Cook uncovered for 45-50 minutes, stirring every 8-10 minutes with a wooden spoon, especially as it thickens. The key is low, slow heat to coax the rice into releasing its starch without scorching the milk.
The pudding is ready when the rice is very tender but not mushy, and the mixture has thickened to a luxurious, creamy consistency. It will thicken further as it cools.
Remove from heat. Fish out and discard the vanilla bean pod, cinnamon stick, and lemon zest.

Stir in the remaining 1 cup of cold milk and the butter. The cold milk will stop the cooking and loosen the pudding to a perfect, silky texture. The butter adds a final layer of richness and shine.
If using vanilla extract instead of a bean, stir it in now.
For Warm Pudding: You can serve it immediately, dusted with cinnamon.
For Classic Pudding (Recommended): Pour the pudding into a serving bowl or individual ramekins. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight, until thoroughly chilled and set.

Give the chilled pudding a gentle stir to recombine.
Spoon into bowls, dust generously with ground cinnamon, and serve.
Optional Toppings: A dollop of jam, fresh berries, a drizzle of honey, or a sprinkle of toasted nuts.

Rice Choice is Key: Arborio rice (used for risotto) is ideal for its high starch content, which creates the creamiest texture. Short-grain or sushi rice are excellent substitutes. Do not use long-grain rice like basmati or jasmine.
The Stirring Rule: Stirring occasionally is important to prevent the rice from sticking to the bottom, but don’t over-stir. Constant stirring can break down the rice grains too much.
Rescue Operations: If the pudding seems too thick during cooking, add a splash of extra milk. If it’s too thin after cooking, simmer for 5-10 more minutes.
Make-Ahead Marvel: This pudding tastes even better the next day as the flavors meld. It will keep, covered, in the refrigerator for up to 4 days.

Per serving (approximately 1 cup), based on 6 servings.