Ingredients
Equipment
Method
- Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. This removes surface starch so the rice cooks evenly without turning gluey. Drain well.
- In a medium heavy-bottomed saucepan, combine the rice, milk, water, sugar, salt, and cinnamon stick. Bring to a gentle boil over medium heat, stirring occasionally.
- Reduce the heat to low and simmer uncovered for 35 to 40 minutes, stirring every few minutes and more often toward the end, until the rice is tender and the mixture is thick and creamy. Keep the heat low to prevent scorching on the bottom.
- If using the egg yolk, whisk it with the cream in a small bowl. Slowly stir a few spoonfuls of the hot pudding into the cream mixture to warm it, then pour the mixture back into the pot, stirring constantly.
- Stir in the drained kismis, vanilla, ground cinnamon, and nutmeg (if using). Cook for 2 to 3 minutes more, stirring, until the pudding is thick enough to coat the back of a spoon. Remove the cinnamon stick.
- Let the pudding rest off the heat for 10 minutes. It will thicken further as it cools. Spoon into bowls or glasses and dust with a little extra cinnamon. Serve warm, or chill for at least 2 hours to serve cold.
Video
Notes
Best rice: Medium or short-grain rice releases more starch and gives the creamiest result. Long-grain rice works but gives a less creamy texture.
Preventing scorching: Use a heavy-bottomed pot, keep the heat low, and stir often, especially toward the end.
Soaking the kismis: Soaking keeps them plump and soft instead of chewy and hard in the finished pudding.
Thickness: The pudding thickens a lot as it cools. If it becomes too thick after chilling, stir in a splash of milk before serving.
Dairy-free: Replace the milk with a mix of full-fat coconut milk and oat milk, skip the cream and egg yolk, and use a splash more of the milk to finish.
Flavor options: Add a few cardamom pods with the cinnamon stick, or a strip of orange zest, for extra aroma.
Storage: Refrigerate in an airtight container for up to 4 days. Serve cold, or rewarm gently on the stove or in the microwave with a splash of milk. Nutrition (per serving) Calories 285 kcal Carbohydrates 43 g Protein 7 g Fat 10 g Saturated fat 6 g Cholesterol 45 mg Sodium 120 mg Potassium 330 mg Fiber 1 g Sugar 26 g
Preventing scorching: Use a heavy-bottomed pot, keep the heat low, and stir often, especially toward the end.
Soaking the kismis: Soaking keeps them plump and soft instead of chewy and hard in the finished pudding.
Thickness: The pudding thickens a lot as it cools. If it becomes too thick after chilling, stir in a splash of milk before serving.
Dairy-free: Replace the milk with a mix of full-fat coconut milk and oat milk, skip the cream and egg yolk, and use a splash more of the milk to finish.
Flavor options: Add a few cardamom pods with the cinnamon stick, or a strip of orange zest, for extra aroma.
Storage: Refrigerate in an airtight container for up to 4 days. Serve cold, or rewarm gently on the stove or in the microwave with a splash of milk. Nutrition (per serving) Calories 285 kcal Carbohydrates 43 g Protein 7 g Fat 10 g Saturated fat 6 g Cholesterol 45 mg Sodium 120 mg Potassium 330 mg Fiber 1 g Sugar 26 g