Ingredients:

  • 1 cup Short-Grain White Rice (Pudding Rice or Arborio)
  • 4 cups Whole Milk (Full-Fat)
  • 1/3 cup Granulated Sugar
  • 1/4 tsp Pinch of Fine Sea Salt
  • 1 tsp Vanilla Extract or Vanilla Bean Paste
  • 1/2 tsp Lemon Zest
  • 1 tbsp Unsalted Butter
  • 1/2 cup Heavy Cream (Double Cream)
  • Ground Nutmeg (As needed)

Instructions:

  1. Rinse the Rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Drain well.
  2. Combine Ingredients: In a heavy-bottomed saucepan, combine the rinsed rice, whole milk, sugar, salt, and vanilla extract/paste.
  3. Heat Gently: Place the pan over medium heat. Stir constantly until the sugar dissolves and the mixture begins to steam (about 5–7 minutes). Do not let it boil vigorously.
  4. Reduce Heat: Once the mixture is steaming but not boiling rapidly, reduce the heat immediately to the lowest setting (a gentle simmer).
  5. Slow Cook: Allow the pudding to simmer very gently, uncovered, for 45–55 minutes.
  6. Stir Frequently: Stir the pudding every 5–8 minutes, making sure to scrape the bottom and corners of the pan to prevent the rice from sticking or scorching.
  7. Check Consistency: The rice should be swollen and tender, and the milk should have reduced significantly, creating a thick, creamy sauce that coats the back of a spoon.
  8. Enrich and Finish: Once the rice is tender, remove the pan from the heat. Stir in the heavy cream (double cream), the butter, and the lemon zest.
  9. Rest: Let the pudding rest, covered, for 5–10 minutes off the heat. It will continue to thicken significantly as it cools.
  10. Serve: Serve warm, or chill completely for a cold rice pudding. Dust generously with ground nutmeg before serving.