How to make a great rice pudding: it is small the details that changes everything (chef recipe)

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is often cheaper.

vanilla

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla essence is a more affordable flavoring option.

Welcome to the French cooking Academy; today we're making rice pudding.

Gather ingredients: full cream milk, sugar, 2 egg yolks, round grain rice, fresh vanilla pod, and 30 grams of butter.

Prepare a 24 cm (10 inches) large saucepan and a metal tray for cooling.

Bring a small pan of water to a boil to blanch the rice.

Rinse the round grain rice under cold water until clean.

Add the rinsed rice to the boiling water and blanch for 2 minutes, then drain.

In the large saucepan, add the full cream milk, sugar, and the seeds from the sliced vanilla pod; bring to a warm temperature over medium heat.

Once the milk is warm, add the drained rice to the saucepan and mix well.

Reduce heat to a very low simmer and cook for 30 to 45 minutes, stirring occasionally.

After 45 minutes, turn off the heat and remove the vanilla pod from the mixture.

Add 30 grams of cold butter to the rice mixture and stir until melted.

Add 2 egg yolks to the mixture, stirring continuously to prevent the yolks from cooking, until the mixture thickens and takes on a light yellow color.

Pour the creamy rice pudding into a metal tray to cool quickly in the fridge or freezer before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens