My quest for the perfect rice pudding is officially over. This recipe is, in my opinion, the best. And the one I’d hoped to make when I first posted a recipe for rice pudding.
I was having such a hard time finding my rice pudding nirvana, I was afraid that what I was aiming for was not rice pudding at all, but tapioca pudding. Vindication!
This pudding is sweet and creamy, made with a slightly different method used from other recipes I tried – the rice is cooked in water first, then milk and sugar are added and stirred, kinda like risotto, to make a lovely sauce. Very comforting food, indeed.
Here’s what happens.
Get the rice.
And the water.
Measure the sugar and salt.
Bring the water to a boil in a large pot.
Add the rice and salt.
Cook until almost all the water is absorbed.
Now the rice is ready for the milk,
and the sugar.
The mixture passes the test.
Off the stove, add the vanilla.
I remembered reading a recipe from Baking: From My Home to Yours by Dorie Greenspan, who suggested taking half the rice pudding and melting some chocolate in it for an alternative flavour. I gave it a try…
Sadly, the chocolate version was not for me. Which is a rare thing. Maybe I should have used milk chocolate. But really, the unadulterated version is perfect.
From The America’s Test Kitchen Family Cookbook.
Simple Stovetop Rice Pudding
Serves 6 to 8
2 cups water
1 cup long grain white rice
1/4 teaspoon table salt
4 cups whole milk
2/3 cup granulated sugar
1-1/4 teaspoons vanilla extract
1. Bring the water to a boil in a large saucepan. Stir in salt and rice. Cover, turn the heat to low and simmer, stirring occasionally, until the water is almost fully absorbed, 15 to 20 minutes.
2. Microwave the milk until steaming, 1 to 2 minutes. Stir the hot milk and sugar into the rice and bring to a slow simmer. Cook, uncovered and stirring often, until the mixture starts is thick and a spoon is just able to stand up in the pudding, about 45 minutes.
3. Off the heat, stir in the vanilla. Let the mixture cool slightly before serving or refrigerate until chilled, about 2 hours and serve cold.