The Sunday Recipe: Perfect Rice Pudding

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Perfect Rice Pudding

There is nothing more comforting to me than a perfect bowl of rice pudding, warm or cold. I’ve tried a lot of different recipes lately. I tried replacing some milk with whole cream, whole eggs versus egg yolks, butter or no butter, and different types of sugar versus maple syrup. In the end, I combined elements of several different recipes, along with my favorite ingredients, to create what is perfect for my palette. It is an utterly creamy, less sugar, gluten free, and wholesome dessert/snack. I hope you enjoy. (This is also a great way to use leftover rice from Chinese takeout. Raisins are a great addition too.)


  • 2 cups whole milk
  • 1/3 cup maple syrup
  • 2 cups cooked brown rice (white rice works too)
  • 2 egg yolks
  • 1 tablespoon butter
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon


  1. In a sauce pot over medium heat, combine 1 and ½ cups of milk with maple syrup and rice.
  2. Bring to a simmer and cook, stirring occasionally for 15 minutes.
  3. Meanwhile, in a mixing bowl, whisk egg yolks and remaining milk.
  4. After the rice mixture has simmered and thickened a little, whisk a quarter cup of the hot mixture into the egg yolk mixture.
  5. Do that 3 more times, to temper the egg yolks.
  6. Now stir the egg yolk mixture into the sauce pot.
  7. Return to a simmer for about 5 minutes.
  8. Remove from heat.
  9. Stir in butter, vanilla, and cinnamon.
  10. Enjoy hot or chilled. (I think it tastes better chilled.)

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