Something happened last night-
It involved me, my space heater, a few comforters, season one of Pushing Daisies, a spoon, and an entire container of chilled rice pudding.
I realized two things last night. One: while Pushing Daisies is beautiful and charming, it’s almost too sweet. It is still, however, an effective way to wish away three hours of a Sunday evening. Two: Yes, my stomach does have the capacity to hold about 8 cups of rice pudding. How awesome is that!?
I ate the whole thing. Fact. Every last creamy, soft, raisin studded, vanilla bite. And the truth? I’d do it all again tonight if I could… and I can… but I won’t. Does that make sense?
This Rice Pudding might be best shared with your family. It’s Super Comfort. If comfort became a super hero and came to save the day, it would come in the form of this rice pudding.
If you do have to eat the entire thing by yourself, under your covers on a cold night, well…that’s not such a hard cross to bear, is it?
The Best Rice Pudding
The Gourmet Cookbook
serves 4 to 6
2 cups water
1cup long grain rice
1/4 teaspoon salt
2 Tablespoons butter
1/2 teaspoon lemon zest
4 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split open
1 cup golden raisins
Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.
Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.
Sus
Joy, I am on my way to the store for ‘whole milk’ and ‘vanilla beans’…..this sound just like my mothers pudding and cant wait to eat it!! Oh you bring us “Joy” ; }
Alyssa
Joy, this is so much better than the rice pudding I grew up on. The lemon zest absolutely makes it.
joythebaker
Awesome Nels!! Thanks for the tip!!
Nels
This recipe works with arborio as well. Just made it that way. Essentially the same recipe is in this month’s Bon Appetit. Uses 3 cups of whole milk and 1 cup whipping cream. The only thing is you need to cook it a bit longer…around 30 to 35 minutes for step 2 instead of 20 minutes. Just a matter of keeping an eye on it to get the consistency you want.
FRANCESCA
PLEASE TELL ME WHAT HAPPENS TO BUTTER
whacker
rice pudding sucks
Georgia
Wow – this brings back memories! When I was a kid my mom would make rice pudding and it was my favorite…this one looks lovely!
One question – does it matter what type of rice you use? Can you use regular white rice or would something like jasmine rice or basmati work better??
Thanks again for continuously offering enticing recipes!
-Georgia
Kristen
I made this for my grandparents and they loved it!
we are never full
oh, man. my popo (grandpa) just turned 87. a few months ago i wrote him a letter – yea… hand written/old school. i wanted his rice pudding recipe. every time he would visit when i was a child he’d make rice pudding. i’m still waiting for popo to give me the recipe – they are still too busy dancing at the italian-america club every night. but i’m sure this recipe is a close second to his. but i’ll let you know when i get the freaking recipe!
Naomi
Long time lurker. I tried this recipe out with brown long grain rice and 2% milk, and amazingly, it was gooey, creamy and nutty. Delicious and semi-healthy. Thanks Joy!
Melody
I just had one of the worst days of my life and this was exactly what I needed to cheer me up a bit. Thank you so much for the recipe.
peabody
Rice pudding is such comfort. I only discovered it recently and feel robbed I didn’t get it growing up. :)
Yours looks delish.
Aimee
I’m in awe of your stomach and must find out if mine can do the same. I’ve never seen Pushing Daisies, but I hear it’s cute.
We honk for rice pudding around here.