Creamy Rice-Pudding Custards

Name: Creamy Rice-Pudding Custards
Yield: Makes 6 individual rice puddings
Ingredients: 2 egg yolks; ⅓ cup (80 mL) arborio rice; ⅔ cup (160 mL) sugar; ½ cup (125 mL) whipping cream; 2¼ cups (560 mL) milk; 1 cinnamon stick; ½ vanilla bean or 1½ tsp (7.5 mL) vanilla bean paste; ¼ cup (60 mL) raisins (optional); 2 Tbsp (30 mL) unsalted butter

Preparation info

Makes
6
individual rice puddings

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

To dress up these rice puddings, try sprinkling sugar overtop and torching them in the style of crème brûlée.

Ingredients

2¼ cups (560 mL) milk
1 cinnamon stick
½

Dessert
Gluten-free
Vegetarian

Method

In a heavy-bottomed saucepot, bring the milk, cinnamon stick, and scraped seeds from the vanilla bean (or the vanilla bean paste) up to a simmer. Add the rice and cook at a gentle simmer, uncovered and stirring often, until the rice is al dente, about 20 minutes. Remove from the heat and stir in the raisins (if using) and butter to melt. Remove the cinnamon stick.