Ingredients:

  • 3 cups (450 g) Cooked White Rice
  • 3 cups (710 ml) Whole Milk
  • ½ cup (120 ml) Heavy Cream
  • ½ cup (100 g) Granulated Sugar
  • 1 large Cinnamon Stick (5–8 cm)
  • 1 tsp (5 ml) Vanilla Extract or Vanilla Bean Paste
  • ¼ tsp (1 g) Fine Sea Salt
  • 1 Tbsp (15 g) Unsalted Butter (optional)
  • Ground Nutmeg or Cinnamon Powder (for garnish)

Instructions:

  1. Combine the whole milk, heavy cream, granulated sugar, fine sea salt, and the cinnamon stick in a heavy-bottomed saucepan.
  2. Place the saucepan over medium-low heat. Stir occasionally until the sugar is fully dissolved and the mixture is just beginning to steam around the edges. Do not allow it to boil vigorously.
  3. Stir in the cooked white rice. Reduce the heat to low to maintain a very gentle simmer.
  4. Continue to simmer the mixture gently for 35 to 40 minutes, stirring frequently and scraping the bottom corners of the pot to prevent scorching. The pudding is ready when the liquid has visibly reduced and the mixture coats the back of a spoon thickly.
  5. Remove the saucepan from the heat and immediately remove and discard the cinnamon stick.
  6. Stir in the vanilla extract (and the optional tablespoon of butter, if using, for extra richness and shine).
  7. Cover the pot and let the rice pudding stand at room temperature for at least 20 minutes. This resting time is vital, as the starches will continue to absorb the liquid and the pudding will thicken considerably.
  8. Ladle the pudding into bowls. Dust lightly with ground nutmeg or cinnamon, and serve warm, or chill completely for a cold dessert.