For the Pudding Foundation:
¾ cup (140g) medium or short-grain white rice (do not rinse—we need the starch!)
4 cups (946ml) whole milk (non-negotiable for richness)
½ cup (100g) granulated sugar
¼ teaspoon fine sea salt
1 cinnamon stick
1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract added at the end)
Zest of 1 lemon (a classic, brightening touch)
For the Silken Custard Finish:
2 large eggs
½ cup (120ml) heavy cream or additional whole milk
½ cup (80g) raisins (optional, traditional)
2 tablespoons unsalted butter
For Serving:
Ground cinnamon
A splash of cold cream or milk
The Foolproof, Step-by-Step Method to Creamy Bliss
Step 1: The Slow, Flavorful Simmer
In a heavy-bottomed, medium-sized saucepan (like a Dutch oven), combine the rice, milk, sugar, salt, cinnamon stick, vanilla bean seeds and pod, and lemon zest.
Bring to a very gentle simmer over medium heat, stirring frequently to prevent the milk from scorching on the bottom.
Once simmering, reduce the heat to low. Cook, uncovered, for 45-55 minutes, stirring every 10-15 minutes, until the rice is very tender and the mixture has thickened significantly. It should be creamy but still quite liquid. Patience here builds flavor.
Step 2: Create & Temper the Custard
In a medium bowl, whisk the eggs until uniform. Gradually whisk in the ½ cup of heavy cream until smooth.
Temper the eggs: While whisking the egg mixture constantly, slowly drizzle in about 1 cup of the hot rice-milk mixture. This gently raises the temperature of the eggs without scrambling them.
Pour the tempered egg mixture back into the saucepan with the remaining rice. Stir constantly over low heat for 3-5 minutes until the pudding thickens noticeably and coats the back of a spoon. Do not let it boil.
Step 3: The Enriching Finish
Remove the saucepan from the heat. Fish out and discard the cinnamon stick and vanilla bean pod.
Stir in the raisins (if using) and the butter until the butter melts completely and glazes the pudding.
If using vanilla extract instead of a bean, stir it in now.
Step 4: The Transformative Rest
Pour the pudding into a large serving bowl or individual cups.
Press a piece of parchment paper or plastic wrap directly onto the surface to prevent a skin from forming.
Let it cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight. The pudding will thicken beautifully as it chills and the flavors will marry into something magical.
Pro Chef Secrets for the Ultimate Pudding
The Stirring Rule: Frequent, gentle stirring prevents scorching and encourages starch release. Use a silicone spatula to scrape the bottom and corners.
Skin or No Skin? Pressing plastic wrap directly on the surface prevents a skin. For traditionalists who cherish the skin, simply let it cool uncovered—the skin is a prized delicacy!
The Raisin Debate: For plumper, softer raisins, soak them in hot water or rum for 10 minutes before adding.
The Spice Route: Add a pinch of freshly grated nutmeg with the cinnamon stick for extra warmth.
