- This makes a relatively big batch, about 8 serves. But can be easily halved or quartered should you wish to make a smaller amount.
- Use a thermometer while cooking your pudding and before adding your egg yolks. This will help to get a perfect result. However, if you don't have a thermometer, you may find you are inadvertently simmering at a hotter than required temperature and your rice pudding will be ready earlier, so watch eagerly from the 20-25 minute mark, whisking regularly. Cooking more rapidly will still give you a good result, but the consistency of the rice may not be as good.
- I like to serve mine with a little panela sugar, added while it's hot so it melts on top, some orange zest and some freshly grated nutmeg. I love to keep it simple but it can also be jazzed up with stewed or baked fruit or fresh berries. A richer topping combo that pleases is a little finely grated dark chocolate, toasted sesame seeds and tahini. There are lots of ways to enjoy this, so test a few things out and pick your favourite. If you are a custard lover, you might find you prefer it all on its own.
- Keep leftovers (if you have them) in a sealed container in the fridge and consume within four days.
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- Add rice, sugar, milk, cream and vanilla to a decent sized saucepan and stir well. I like to use a 3L pot.
- Put over a low heat on the stovetop and bring to a gentle simmer. I like to sit a thermometer into the pan to manage the simmer heat, it should be about 90-94°C (this is not strictly necessary but helps to make sure you'll get the right consistency at the end, as everyone's concept of a simmer may vary. If you're not using a thermometer, you are looking for an extremely small simmer, bubbles barely breaking at the top).
- Once at gentle simmering, cook for 30-35 minutes or until thickened and creamy, whisking vigorously every 3-5 minutes to help release the starches and prevent any rice sticking to the bottom of the pan. If you haven't been using a thermometer to manage your heat, you'll probably find you've inadvertently been simmering at a hotter temperature and your pudding might be ready closer to the 20-25 minute mark, so keep your eyes peeled.
- Remove from heat and whisk vigorously for two minutes, this will cool it down enough to add the egg yolks. Check with your thermometer that it's no hotter than 70°C. Then add the yolks and your pinch of salt and whisk vigorously again. Return it to a low heat on the stovetop and whisk constantly until it reaches 82°C. This will ensure the egg yolks are cooked properly.
- Remove from heat and continue to whisk vigorously for another two minutes to bring the temperature back down. It should be custardy thick, but if it needs loosening, add a splash of milk until you get a consistency you're happy with.