Ingredients
Scale
- 2 cups water
- 1 cup jasmine rice
- ¼ teaspoon salt
- ½ teaspoon lemon zest
- 4 cups whole milk
- 2 tablespoons unsalted butter
- 1 cup granulated sugar, divided
- 2 teaspoons pure vanilla extract
- 1 ½ cups fresh raspberries
Instructions
- In a large saucepan, bring 2 cups of water to a boil. Add rice, salt, and lemon zest. Stir to combine. Cover the pan, reduce the heat to low, and simmer for 15 minutes.
- Once the water is absorbed, stir the rice, remove from the heat, and spoon rice into a bowl. Set aside.
- Add 4 cups of milk to the saucepan over medium eat. Stir in the butter and ½ cup sugar. Heat the milk until is just begins to simmer. Stir often to ensure that the milk doesn’t burn. Add the rice and vanilla and stir to combine.
- Stir the mixture frequently until reduced and thickened, about 20 to 25 minutes. The mixture will still be just slightly soupy, but will thicken as it rests in the refrigerator. Gently stir in 1 cup of raspberries.
- If you prefer rice pudding chilled, transfer the pudding to a glass or metal serving dish. You’ll want to use something that can withstand the heat of a kitchen torch.
- Allow to rest in the fridge for at least 4 hours, or overnight.
- Just before serving (warm of chilled), top with the remaining raspberries and sprinkle generously with remaining sugar. Use a kitchen torch to melt and toast the sugar. Allow to rest for 5 minutes to allow to sugar to cool and harden.
- Scoop into bowls and enjoy.
Nutrition
- Serving Size: 4