This recipe uses long-grain rice, but you can also use Arborio, jasmine, or basmati rice.
2 ⁄ cups long-grain rice, rinsed
9 cups whole milk, divided
1 large cinnamon stick, broken in two
⁄ teaspoon salt
1 tablespoon vanilla extract
3 (2-inch) strips lemon peel, pith removed
3 (2-inch) strips orange peel, pith removed
1 cup of sugar
2 large egg yolks
⁄ cup raisins, soaked in 1 cup warm water
1 teaspoon ground cinnamon
- In a large pot over medium-high heat, combine the rice, 8 cups of milk, the cinnamon stick, salt,
vanilla, lemon peel, orange peel, and sugar. Stir the mixture until the milk is scalding (just before
boiling). Immediately reduce the temperature to medium-low. Cook the rice for 60–90 minutes or
until the rice is cooked and the pudding has a creamy consistency. Stir occasionally to keep the rice
from sticking to the bottom of the pot.
- Remove the cinnamon stick, lemon peel, and orange peel.
- Cook the remaining milk in a small pan over medium-high heat until scalded (just before boiling). In
a small bowl, whisk the eggs thoroughly. Then slowly whisk a ladle of milk into the eggs. Keep ladling milk, one ladle at a time, until all the milk is incorporated into the eggs.
- Drain the raisins. Add the egg mixture and raisins to the rice pudding and stir to combine. Pour the pudding into a casserole dish and let it cool to room temperature. Cover and chill in the refrigerator
for 8 hours or overnight.
- Serve the rice pudding at room temperature topped with a sprinkle of cinnamon.
Milk that is scalded has been heated, over medium-high heat, to just before the boiling point. You can tell
the milk is scalding when you see tiny bubbles form around the perimeter of the pot.