Recipe Index

Ingredients

• 3 1/2 cups whole milk, divided
• 1/2 cup short-grain rice
• 1/4 tsp kosher salt
• 3 large eggs, at room temperature
• 1/4 cup sugar
• 2 tsp vanilla extract
• 1/4 tsp ground cinnamon, plus more to serve
• 1/4 cup raisins (optional)
• 1 tbsp unsulfured molasses (optional)
• Whipped cream (optional), to serve
• 2 cups water

Method

1. Put the rice, water and salt in a medium, heavy-based saucepan. Bring to the boil, then lower the heat, cover and simmer gently for about 15 minutes until most of the water has been absorbed.
2. Stir in 3 cups of the milk. Simmer uncovered over low heat for 25-30 minutes, stirring often and scraping the base of the pan, until the rice is completely tender and the mixture has thickened to the consistency of a loose porridge.
3. Whisk the eggs, sugar and remaining 1/2 cup milk together in a bowl. Ladle in a cupful of the hot rice mixture, whisking constantly, to warm the eggs through.
4. Pour the egg mixture back into the pan, stirring all the time. Cook over low heat for 3-5 minutes, still stirring, until the pudding thickens enough to coat the back of a spoon. Do not let it boil or the eggs will scramble.
5. Take the pan off the heat and stir in the vanilla, cinnamon, raisins and molasses, if using.
6. Pour into a serving dish, press a piece of baking paper directly onto the surface to stop a skin forming, and chill for at least 1 hour.
7. Serve cold with a dusting of extra cinnamon and a spoonful of whipped cream, if you like.

Cook: 10 minutes · Total: 1 hour 45 minutes, plus chilling

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data