Every year on Thanksgiving, my sister invariably brings her rice pudding for dessert.  My husband is a huge fan of it; I am not. Even so, I wanted to try my hand at it. While I could have asked my sister for her recipe, the preparation of this one intrigued me. This particular recipe includes eggs (I love anything that is prepared with eggs), so I was ready to enjoy cooking and eating this rice pudding.

Making perfect rice is surprisingly difficult.  It requires exact measurements of liquids– the cream and milk, in this case.  As it turns out, my concerns were unnecessary because the rice turned out exquisitely. It was beautifully creamy, with a bold, rich vanilla flavor.  I used two vanilla beans instead of one to amp up the flavor.

Although optional, the addition of egg yolks was the most essential part of this recipe. They add even more luxurious texture, taste, and turn the pudding a deep golden color that makes you want to dive right in. I used pineapple for an irresistible sweetness, but feel free to add a different fruit or several kinds for an even more complex taste. 

This recipe is courtesy of Tartine All Day and will serve 8 to 10 people who will be blown away by a new take on a classic favorite.

Ingredients for Rice Pudding:

3/4 cup Arborio Rice
2/3 cup plus 3 cups whole milk
1 vanilla bean
1/4 cup sugar
1/4 teaspoon sea salt
6 large egg yolks (optional)
1 1/2 cups mixed chopped fruit

Combine the rice, cream, and milk in a saucepan.

Cut the vanilla bean in half lengthwise and, using the dull edge of your knife, scrape all the tiny black seeds into the pot.

Add the scraped vanilla pod.

Bring to a simmer over medium heat and cook until the rice is very soft and looks like it is almost bursting, about 25 minutes.

Add the sugar and salt to the rice mixture; stir to incorporate.

Remove the pot from the heat.

Whisk the egg yolks in a small bowl.

Stirring continuously, add a small ladleful of yolks to the hot rice pudding.

Once combined, stir the rest of the yolks into the pudding, mixing well to incorporate.

Cook over medium heat for two minutes, stirring continuously to prevent the yolks from curdling.

Transfer the rice pudding to a serving bowl and let cool to room temperature.

Place in the refrigerator to chill until completely cold.

Serve chilled with a spoonful of fruit on top.

It’s that simple!