How to Make Rice Pudding - Recipe From Melissa Clark | The New York Times

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be less expensive.

In a pot, mix together 2 cups of whole milk, 1 cup of regular rice, 1/2 cup of light brown sugar, 1/4 cup of cream, and 1/4 teaspoon of salt.

Use a vegetable peeler to zest an orange, running it down the length of the orange.

Add the orange zest to the pot along with a cinnamon stick.

Slice a vanilla bean lengthwise and scrape out the seeds with the back of a knife, adding both the seeds and the pod to the pot.

Simmer the mixture on the stove for 30 to 40 minutes until the rice is tender and the milk starts to thicken.

Check the texture after 35 minutes; the milk should be thick but not overly thick as it will thicken more in the fridge.

Stir in 1/2 cup of golden raisins while the rice is still warm to soften them, but do not cook them with the rice to avoid mushiness.

Chill the rice pudding for a couple of hours until it is nice and cold.

After chilling, the pudding will have thickened and become glossy.

Serve with a small dollop of crème fraîche on top for added tartness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens