Recipes/Desserts/Rice_Pudding

Based on the rice pudding recipe from here: https://www.tastinghistory.com/recipes/pearsconde

Ingredients:

• 250g / 1 heaping cup Carolina rice or other white, long grain rice (I used white basmati)
• 250g / 1.25 cups sugar
• pinch of salt
• 1 litre / 4 cups whole milk
• 50g / 3.5 tbsp butter
• 1/2 vanilla pod, or 7.5 g / 7.5ml / 1.5 tsp vanilla paste/extract
• 6 egg yokes

Directions

1. add the rice to boiling water and cook for 3 minutes. Drain and rinse with warm water
2. add the milk, sugar, salt, butter and vanilla (scrap the seeds in then add the pod) to the pot with the rice
3. bring to a boil, then remove the vanilla pod, cover, and reduce to a simmer for about 30 minutes. You want most, but not all of the liquid absorbed. there should be no liquid on the surface, but if you move a fork through the rice you should see liquid gathering in the hole
4. turn off the heat, and quickly, but gently stir in the egg yolks with a fork, trying not to break up the grains of rice.
5. serve warm with fruit, heavy cream, and/or cinnamon sugar.

freezes well