By Casa de Suna
Published Feb 09
We’ve loved rice pudding for ages, and after countless iterations, we’re thrilled to say that we think we’ve landed on the perfect recipe.
For flawless results, stay by the pudding close and tend to it often, stirring regularly (particularly towards the end of the cooking process). If you don’t observe too carefully, the milk may caramelize. But if you follow our directions, you’ll produce the perfect result.
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How to Make It
Difficulty: Easy
Overall Time: 45 min
Prep Time: 10 min
Cook Time: 35 min
Serves: 4 to 6
INGREDIENTS
- 1 cup arborio rice
- 6 cups whole milk
- ¾ cup 35% cream
- ⅓ cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 1 small cinnamon stick
- ¼ tsp ground allspice
- ½ tsp kosher salt
- Freshly grated nutmeg, to taste
- ½ 8.5 oz (250 mL) jar cherry preserves
- Toasted, sliced almonds to garnish (optional)
INSTRUCTIONS
- Rinse rice very well under cold, running water until water runs clear. Drain well, then transfer to a very large Dutch oven. Stir in milk, cream, sugar, vanilla seeds and pod, cinnamon, and allspice. Season with salt and nutmeg. Carefully bring to a full simmer over medium-high heat, then reduce to medium-low and cook, stirring very often, until rice is very tender, and pudding has thickened but is still loose, about 30 to 40 minutes.
- Warm cherry preserves in a small saucepan set over medium heat, stirring constantly, 1 to 2 minutes.
- Divide rice pudding among 4 shallow bowls. Spoon over cherry preserves, then garnish with almonds, if using. Serve immediately.
