Dad’s Rice Pudding
This recipe uses long-grain rice, but you can also use arborio, jasmine, or basmati rice.
Serves: 12Hands-on: 15 minutesTotal: 9 hours 45 minutesDifficulty: Medium
- 2½ cups long-grain rice, rinsed
- 9 cups whole milk, divided
- 1 large cinnamon stick, broken in two
- ¾ tsp. salt
- 1 Tbsp. vanilla extract
- 3 strips (2") lemon peel, pith removed
- 3 strips (2") orange peel, pith removed
- 1 cup sugar
- 2 large egg yolks
- ½ cup raisins, soaked in 1 cup warm water
- 1 tsp. ground cinnamon
- In a large pot over medium-high heat, combine the rice, 8 cups of milk, the cinnamon stick, salt, vanilla, lemon peel, orange peel, and sugar. Stir the mixture until the milk is scalding (just before boiling). Immediately reduce the temperature to medium-low. Cook the rice for 90 minutes or until the rice is cooked and the pudding has a creamy consistency. Stir occasionally to keep the rice from sticking to the bottom of the pot.
- Remove the cinnamon stick, lemon peel, and orange peel.
- Cook the remaining milk in a small pan over medium-high heat until scalded (just before boiling). In a small bowl, whisk the eggs thoroughly. Then slowly whisk a ladle of milk into the eggs. Keep ladling milk, one ladle at a time, until all the milk is incorporated into the eggs.
- Drain the raisins. Add the egg mixture and raisins to the rice pudding and stir to combine. Pour the pudding into a casserole dish and let it cool to room temperature. Cover and chill in the refrigerator for 8 hours or overnight.
- Serve the rice pudding at room temperature topped with a sprinkle of cinnamon.