I like creamy rice pudding and I have adapted my recipe using some of the ingredients of the typical French Rice à l’Impératrice to make a rich custard and creamy rice pudding.
I always blanch the rice to remove the starch so the rice pudding doesn’t have a starchy taste. —Babette's Feast
full fat milk
medium-grain rice uncooked
egg yolks - room temperature
In This Recipe
Warm up the rum and macerate the raisins for 2 hours or leave in cold rum overnight.
Put rice in a colander in a large bowl. Wash the rice under cold water until water is completely clear with no starch trace. Leave in colander over an empty bowl to drain.
In a pan over moderate heat, bring the milk to a simmer with the sugar, vanilla pod, scrapped seeds and cinnamon stick. Remove from the heat and allow to infuse for 15 minutes.
Put the milk back on low heat to start the boiling of the milk.
Bring a large pan with water to a boil, add the rice and when the water reaches boiling point again, cook for 2 minutes.
Drain and immediately put in the boiling milk. Cook the rice uncovered, over VERY LOW heat, simmering for 30 minutes.
In a bowl, beat the egg yolks with a fork
Remove the rice from the heat, add the beaten egg yolks in a stream beating vigorously so the egg doesn’t curdle but heat cooks through the egg yolks.
Stir in the Rum and the raisins, mix well and pour in a serving bowl.