Ingredients:

  • 3 cups cooked white rice
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1/4 tsp fine sea salt
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp unsalted butter
  • 1/4 cup raisins

Instructions:

  1. Place the 3 cups of cooked rice, 2 cups of milk, 1/2 cup of cream, sugar, and salt into your saucepan. Note: Stirring before turning on the heat helps break up any large rice clumps.
  2. Turn the heat to medium and bring the mixture to a gentle simmer, until small bubbles form around the edges.
  3. Lower the heat to medium low. Cook for about 15 minutes, stirring frequently. Note: Don't walk away! This is when the milk starts to reduce and thicken.
  4. While the rice bubbles, whisk the egg yolk in a small bowl.
  5. Take a small ladle of the hot milk from the pot and slowly whisk it into the egg yolk. Note: This raises the yolk's temperature slowly so it doesn't scramble.
  6. Pour the tempered yolk mixture back into the main pot and stir constantly for 2 minutes until the sauce thickens and coats the spatula.
  7. Remove the pot from the heat. Stir in the 1 tsp of vanilla, 1/2 tsp of cinnamon, and the 1/4 cup of raisins.
  8. Add the 1 tbsp of unsalted butter and stir until it's completely melted and the pudding looks glossy and shimmering.
  9. Let the pudding sit for 5 minutes. It will continue to thicken and become even more velvety as it cools slightly.