Creamy Rice Pudding (Print Version)

# Ingredients:

→ Key Ingredients

01 - 2 1/2 cups (600ml) full-fat milk

02 - 1/3 cup (66g) short-grain white rice, uncooked

03 - 1 large egg, room temperature

04 - 1/4 cup (50g) packed dark brown sugar

05 - 1 teaspoon pure vanilla

06 - 1/4 teaspoon ground cinnamon

07 - Pinch of salt

08 - 1/3 cup (40g) raisins

# Instructions:

01 - In a medium pot with a thick base, mix the milk, rice, and a pinch of salt. Let it boil, then lower the heat and leave it to simmer for 20-25 minutes, partially covering the pot and giving it a stir now and then until the rice softens.

02 - In a small bowl, beat the brown sugar together with the egg. While whisking quickly, slowly pour in 1/2 cup of the hot rice mixture, adding one tablespoon at a time.

03 - Pour the egg mix back into the pot with the rice mixture. Keep the heat low, gently cooking and stirring until it thickens (about 160°F/71°C). Be careful not to let it bubble. Take it off the stove and stir in the vanilla, cinnamon, and raisins.

# Notes:

01 - Thick and creamy comfort dessert that’s perfect with sticky short-grain options like Calrose. It’ll firm up a bit more as it cools.

02 - Don’t use long-grain types like basmati or jasmine. They won’t create the right textured finish.

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