The Secret To Rich and Creamy New York Deli-Style Rice Pudding

By Sip and Feast · 60 min

Ingredients

Instructions

1. In a large pot over slightly less than medium heat, combine 3 cups of the milk with the water, rice, sugar and salt. Bring to a simmer, stirring often so the milk does not scorch.
2. Once bubbling, lower the heat to low and cook for 25 to 35 minutes, stirring often, until the rice is soft and the mixture has thickened. The liquid should have reduced by about half.
3. In a separate bowl, beat the egg with the remaining 1/2 cup of milk. Gradually whisk in about 1 cup of the hot rice mixture, then stir the egg mixture back into the pot.
4. Add the raisins and vanilla and cook for about 3 more minutes, longer if you want it thicker. It will thicken further as it cools.
5. Remove from the heat and stir in the butter. Chill for at least 2 hours, or eat warm.
6. Serve topped with cinnamon and maraschino cherries if you like.

Summarized from Sip and Feast's video. Watch it for the details.

More recipes with

EggMilkRiceRaisinMaraschino cherry