Author Notes
This is my basic recipe for rice pudding, brûléed to make it "homey-fancy". Doll it up with coconut, fruit, spices, whatever you like. I love to add tea and chai spices or skip the brûlée and top it with poached plums or pears. Here, I keep it simple with some vanilla, cinnamon and dried cranberries. —Michelle Yokoyama
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Ingredients
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1 tablespoon
butter
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2/3 cup
Japanese sticky rice (or other short-grained rice)
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4 1/2 cups
whole milk
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1 teaspoon
kosher salt
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2
cinnamon sticks
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1/2 cup
loosely packed dark brown sugar
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2
eggs
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1/4 cup
dried cranberries
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1 teaspoon
vanilla extract or vanilla paste
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Turbinado sugar, for serving
Directions
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Melt one tablespoon of butter in a heavy bottomed saucepan, add rice and cook over medium-low heat for a couple of minutes until all grains are coated in butter.
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Add milk, cinnamon sticks and salt and turn heat up until milk-rice mixture begins to boil.
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Once the mixture is boiling, turn heat down and simmer for 20-25 minutes, stirring occasionally to make sure milk doesn’t scald, until rice is cooked through
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Whisk sugar and eggs together in a bowl or large measuring cup.
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Ladle ¼ to ½ cup boiling rice mixture into the eggs and sugar, stirring continuously. Whisk egg-sugar mixture into rice mixture and simmer until it thickens slightly. Keep your burner on the lowest setting at this point so that the pudding does not curdle.
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Once pudding has thickened, remove from heat.
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Remove cinnamon sticks and stir in vanilla and dried cranberries. Transfer to a serving dish. Allow to cool slightly, then cover with wax or parchment paper to prevent a skin from forming. Refrigerate until ready to serve.
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Just before serving, remove parchment or wax paper and cover top of pudding with a thin sprinkling of turbinado sugar. Melt the sugar with a blow torch or place the dish under the broiler until the sugar is melted and serve.
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