New Year’s Rice Pudding
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 328
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 57
- Dietary Fiber
- 1
- Sugar
- 35
- Protein
- 8
- Cholesterol
- 18
- Sodium
- 84
- Total: 50 min
- Active: 45 min
Ingredients
4 cups water, divided
1 cup white short-grain rice, unwashed (see Cook’s Note)
6 cups whole milk
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Chopped pistachios, for serving
Ground cinnamon, for serving
Directions
- Boil 3 cups of the water in a large pot. Add the rice, bring to a simmer and cook uncovered until the water is absorbed, about 15 minutes.
- Stir the rice, add the milk and sugar to the pot of rice, bring to a boil and then reduce heat to a simmer. Cook, stirring the mixture frequently, until the rice is fully cooked and the milk starts to thicken, about 15 minutes more.
- Dissolve the cornstarch with the remaining 1 cup of water and transfer to the pot. Add the vanilla extract and cook, stirring frequently, until the mixture thickens and the liquid is all absorbed, about 15 minutes more.
- Transfer the mixture into 8 bowls and enjoy it warm immediately. Alternatively, allow it to cool completely for 1 hour and then store it in the fridge to enjoy later. It will continue to thicken as it cools. When ready to enjoy, garnish with chopped pistachios and cinnamon. Serve warm or chilled.
Cook’s Note
Don’t rinse the rice: The starch in the rice helps to enhance the creamy texture of rice pudding and make the rice cling to the milk and sugar better. Make sure all the liquid is absorbed: It may seem like a lot of milk for this recipe, but once it’s all absorbed it creates a thick and creamy rice texture and will be your signal that the rice pudding is done. Infuse rose water or orange blossom water: Both add a floral and aromatic flavor that really transforms the rice pudding to something special.