For whatever reason, it’s usually not near the top when people list their favorite desserts, but despite that, it’s a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Most recipes have you make the pudding in a clean pot, since, I’m assuming, they’re afraid the starch at the bottom of the pan used to cook the rice will burn. And, it probably would, unless you deglaze the bottom with cold milk before turning the heat back on. Not only will this simple step prevent the pudding from scorching, but also I think we get a little bit of extra toasted rice flavor. I also prefer an egg yolk to a whole egg, but regardless, be sure to whisk it in fast and furious, or they might scramble.
If you’re scared, you can temper the egg by mixing in a few spoons of the hot rice mixture, before blending in, but as I’ve said before, there’s nothing wrong with a little adrenalin-inducing danger in the kitchen. So, no matter what you garnish it with, or whether you eat it inside, or crossing Dolores Street, I really hope you give this a try soon. Enjoy!
Makes 4 Portions Rice Puddings:
1/2 cup uncooked white long-grain rice
1/4 teaspoon kosher salt
1 cup water
1/4 cup white sugar
1 1/3 cups milk
1/8 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 large egg yolk
1 tablespoon cold butter
2 tablespoons dried cherries, chopped