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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 300°F. Rinse the rice, put in a saucepan and cover with fresh cold water. Bring to a boil and cook for 2 minutes. Drain and rinse under cold water.
- In an ovenproof pot, bring milk, vanilla seeds and pod, and sugar just to a boil. Stir in the drained rice.
- Transfer to the oven and cook for about 25–30 minutes without stirring, then check the rice. Continue as needed until the grains are tender. Remove the vanilla pod.
- Whisk yolks in a heatproof bowl. Gradually whisk in spoonfuls of the hot pudding, then stir the warmed yolk mixture back into the pot.
- Cook over low heat, stirring, until the egg-thickened pudding reaches 160°F. Avoid a rolling boil.
- Divide into shallow serving containers. Cool promptly, refrigerate within 2 hours and keep at 40°F or colder. Serve chilled.
Notes
Six small dessert portions are a serving suggestion.
Keep the finished pudding refrigerated until serving.
