After the rice is tender and the mixture has thickened, you’ll want to whisk the two eggs in a separate bowl. Gradually stir a few spoonfuls of the warm rice mixture into the eggs to temper them, which prevents scrambling. Then, pour the egg mixture back into the pot and mix well. Now add the vanilla extract and ground cinnamon, allowing the pudding to cook for an additional 5-10 minutes. This cooks the eggs and gives your pudding that velvety texture we all love. The pudding should be creamy but still have some body.
When it’s done cooking, take it off the heat and let it cool slightly before serving. If you like your rice pudding smoother, feel free to whisk it a bit more. Conversely, I like to leave it as is because having those lovely, soft grains of rice in the pudding adds wonderful texture! You can serve it warm right away or chill it for later. Trust me; both ways are heavenly!
Pro Tips for Best Results
I’ve tried this recipe with different types of rice, and I found that medium grain produces the best texture. If you use long-grain rice, your pudding may turn out a bit drier or more separated; this is not the outcome we’re aiming for!
When it comes to sugar, don’t hesitate to adjust according to your taste. I personally love it a little less sweet, especially since the raisins or sultanas add some natural sweetness as well. If you have a bit of maple syrup around, it could also be a delightful substitute for sugar!
Lastly, consider letting your pudding sit uncovered in the fridge for a while before serving. This enhances the flavor and texture as it cools, and you’ll get to enjoy the delicious aroma while you wait. Plus, it makes for a refreshing treat on warmer days.
Common Mistakes to Avoid
One common mistake I’ve made and seen others make is cooking the rice too quickly. A gentle simmer is your friend; it allows the rice to soak up the milk slowly, creating that creamy texture we all love. If you rush this step, you might end up with a glob instead of a pudding! (See the next page below to continue…)