Ingredients
Method
Step 1: The Sunday Simmer
- Bring water to a boil in a medium saucepan.
- Add rice and orange zest, reduce heat to low, cover, and simmer until water is absorbed (15–20 minutes). Check that the rice is mostly tender with a slight firmness in the center.
Step 2: The Creaming Process
- Combine cooked rice with 1 1/2 cups milk, sugar, and salt.
- Cook over medium heat, stirring frequently, until thick and creamy (15–20 minutes).
- Whisk the egg with the remaining 1/2 cup milk in a separate bowl.
- Temper the Egg: Slowly stir a small amount of hot rice into the egg mixture to raise the temperature without curdling, then pour everything back into the saucepan.
- Cook for 2 additional minutes, stirring constantly.
- Step 3: The Heritage Finish
- Remove from heat and stir in butter, vanilla, orange zest, and cinnamon.
- Pour the mixture into an 8x8 glass dish.
- Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Nutrition
Notes
The Rice Choice Long‑grain white rice keeps the pudding light and creamy. Avoid short‑grain rice, which can make the custard overly thick or gummy.
The Chill Factor Rice pudding thickens significantly as it cools. If you prefer a looser texture, stir in 1–2 tablespoons of milk before serving.
