Much to my father’s chagrin I love rice pudding. Its one of my favourite desserts and I used to ask for it regularly when I was young. Unfortunately my father is not a fan, so the only time we’d have rice pudding at home was when we had a lot of leftover cooked rice. When I moved out I experimented with lots of different rice pudding recipes. I have developed a clear favourite that has lots of possible variations. Its creamy and sweet, but doesn’t seize too much once it cold. Be sure to use a medium grain rice (any regular rice will do). I use 2 percent milk, but whole would give a creamier texture. The egg yolks added at the end enhance the flavour and texture, but be sure not to let the eggs cook too fast or you’ll end up with scrambled eggs in your pudding.
1/2 cup raw medium-grain white rice
1-1/2 tsp. vanilla extract
2 large egg yolks
1/3 cup sugar
Dump the milk, rice and salt into a large, heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender and the pudding is reduced to about 3-1/2 cups, about 8 minutes. Stir to prevent scorching and watch closely.
In a medium bowl, whisk the egg yolks, sugar, and vanilla extract. Slowly add the cooked rice mixture, whisking constantly. Pour the mixture back into the saucepan, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat. Transfer the pudding to a bowl or serving dish and lay a sheet of plastic wrap right on the pudding’s surface to prevent a skin from forming. Serve warm, at room temperature, or chilled.