Equipment Needed
- Medium-sized saucepan
- Whisk
- Measuring cups and spoons
- Small bowl (for tempering the egg)
- Serving bowls
Step-by-Step Instructions
I always start by getting everything measured and ready—a mise en place makes this quick process even smoother. In my medium saucepan, I combine the Minute Rice, milk, sugar, butter, cinnamon, and salt. I give it a good stir with a whisk over medium heat until the butter melts and the mixture just begins to steam. This is where patience is key. You want to bring it to a gentle simmer, not a rolling boil. I’ve learned the hard way that cranking the heat leads to a frantic scramble to prevent the milk from boiling over, creating a stovetop mess. A gentle bubble is your friend here.
Once it’s simmering, I reduce the heat to low and let it cook uncovered. This is the part where you need to walk away, but not too far. Set a timer for 15 minutes and let it do its thing, stirring every 5 minutes or so to prevent any rice from sticking to the bottom. The mixture will slowly thicken, and the rice will become beautifully tender. I use this time to lightly beat my egg in a separate small bowl. The smell that starts to waft through the kitchen at this stage is pure, unadulterated comfort.
Now for the most crucial step: tempering the egg. This is what gives the pudding its signature custard body. I take a large spoonful of the hot rice mixture and slowly, very slowly, drizzle it into the beaten egg while whisking constantly. I repeat this with a second spoonful. This gradually raises the egg’s temperature without scrambling it. Then, I pour this now-warm egg mixture back into the saucepan, whisking vigorously the entire time. I cook it for just one more minute, stirring constantly, until it thickens noticeably. I’ve tried adding the egg directly to the pot, and trust me, you end up with sweet, cinnamon-flecked scrambled eggs—not what we’re going for.
Finally, I pull the saucepan off the heat. This is when I stir in that glorious teaspoon of pure vanilla extract. The heat from the pudding blooms the vanilla, releasing its full, aromatic flavor. I give it one final stir, then pour it into a bowl or individual serving dishes. I know it’s tempting to dive right in, but I let it cool for at least 15-20 minutes. It thickens wonderfully as it cools, reaching that perfect, spoonable consistency.(See the next page below to continue…)