Classic Vanilla Rice Pudding

By bakers_delight85

Ingredients

• 4 cups whole milk
• 1/2 cup medium-grain white rice
• Pinch of table salt
• 1 vanilla bean, split lengthwise, or 1 1/2 tsp. pure vanilla extract
• 2 egg yolks from large eggs
• 1/3 cup granulated sugar

Preparation

Step 1

In a large heavy saucepan, combine the milk, rice, salt and split vanilla bean (if using extract, stir it in after the pudding is cooked). Bring to a boil over high heat, stirring constantly. Reduce the heat to low, cover the pan and simmer, stirring occasionally with a wooden spoon for 15 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender and the pudding is reduced to about 3 1/2 cups, about 10 minutes. (The first few times you make this, I encourage you to pull out a 4-cup Pyrex measure and actually measure the pudding. With more experience, you'll know when the desired density is reached.) You'll need to stir constantly toward the end to avoid scorching. Remember to simmer, not boil, the pudding.
In a medium bowl, combine the egg yolks, sugar and the vanilla extract, if using. Whisk until blended. Slowly add the cooked rice, whisking constantly so the eggs don't curdle. Pour the mixture back into the saucepan, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring constantly with a wooden spoon, about 1 minute. Don't let the pudding boil. Remove the pan from the heat and fish out the vanilla bean, if using. Using the dull edge of a small knife, scrape out the seeds and add them to the pudding. Give the pudding one last stir to incorporate the seeds, and then scrape the pudding into a serving bowl or individual dishes and serve hot, warm, room temperature, or chilled.
Storage: Cover the pudding with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and refrigerate for up to 3 days.