Description
This stovetop rice pudding is a creamy, comforting dessert infused with the warm, fragrant flavors of cardamom and vanilla. It’s elegant yet homey, perfect for serving warm or chilled.
Ingredients
- 4 cups whole milk
- 1/2 cup raw Arborio rice (or medium grain rice)
- 1/4 teaspoon ground cardamom
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1/8 teaspoon kosher salt
- 2 egg yolks
- 1/4 cup sugar
- Chopped salted pistachios, for garnish
- Golden raisins, for garnish
Instructions
- In a saucepan, heat milk, rice, salt, and cardamom over medium heat. Scrape seeds from vanilla bean and add both seeds and pod (or add vanilla extract later).
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- Uncover and continue cooking until rice is tender and mixture thickens, stirring more frequently.
- In a bowl, whisk egg yolks, sugar, and vanilla extract (if using). Temper with a ladle of hot pudding, whisking constantly.
- Pour tempered yolk mixture back into the pan. Stir continuously over medium-low heat until pudding thickens and coats the back of a spoon.
- Remove vanilla bean, adjust salt to taste, and transfer pudding to serving dish. Cover with plastic wrap touching the surface.
- Serve warm, at room temperature, or chilled, topped with pistachios and golden raisins.
Notes
- Use sushi or medium-grain rice for different textures.
- Replace pistachios with almonds, walnuts, or cashews.
- Stir in some coconut milk for a tropical twist.
- Use cornstarch slurry instead of egg yolks for an egg-free version.
- Store in fridge for up to 3 days; reheat with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
