Classic Rice Pudding | Food Wishes

Summary by Krater

Chef John demonstrates how to make classic rice pudding using a one-pot method, starting by boiling long-grain rice in water before adding milk, sugar, cinnamon, vanilla extract, and an egg yolk. He concludes by topping the chilled dessert with cinnamon or torched sugar.

From the video

Answers: How do you make classic rice pudding?

• rice pudding recipe
• one-pot rice pudding method
• cooking long-grain rice
• deglazing pan with milk
• tempering egg yolk in pudding
• using dried cherries instead of raisins
• torching sugar for creme brulee topping

Ingredients

• long grain rice
• salt
• cold water
• sugar
• milk
• cinnamon
• vanilla extract
• egg yolk
• butter
• dried cherries

What it concludes

• Long-grain rice works best for classic rice pudding compared to short or medium-grain rice.
• Stirring in cold milk with the heat off deglazes the thin layer of cooked-on starch from the bottom of the pan and prevents burning.
• Dried cherries are a superior alternative to traditional raisins, providing fruit sweetness without off-putting texture.
• Rice pudding is far superior once it is chilled and gelatinized rather than served hot.