I happen to L.O.V.E. rice pudding. I think it’s one of the most comforting foods there is! I could eat it every day.
When I saw this recipe in joy the baker’s new cookbook, there was no question about whether or not I was going to try it. I’ve made it twice this week, that’s how good it is.
I took it to my mom’s Sunday night and my brother couldn’t stop eating it, my dad who really watches his dessert intake because of his diabetes had two servings, and I had at least two (okay, maybe three). My mom called me two days later and asked for the recipe and made it that night.
I am not a fan of raisins in rice pudding, which is one of the reasons I love this recipe. Raisins have their time and place, and being in rice pudding is not one of them! This almost comes close to replacing my all-time favorite rice pudding that I’ve been making for years (I’ll share that one another time). Yep, this is definitely a keeper and will grace my table many, many more times.Print
- 2 cups water
- 1 teaspoon orange zest
- 1/4 teaspoon salt
- 1 cup long-grain jasmine rice
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
- In a large saucepan over medium heat, bring the water to a boil.
- Add orange zest, salt and rice and mix. Bring it back to a boil, cover it and turn heat down low. Cook the rice until all the water is absorbed, about 15 minutes.
- Place the cooked rice into a bowl.
- In the same saucepan, over low heat, warm the milk, sugar and cinnamon. (If the cinnamon clumps a bit just use a whisk to beat the clumps out.)
- When the milk is wam and the sugar has dissolved, add the cooked rice back to the pot. Stir often as the milk cooks down and the rice becomes creamy. This should take about 20-25 minutes. Just as the rice pudding finishes cooking, stir in the butter.
- Allow the pudding to cool before serving.
- For the topping, mix the sugar and cinnamon together.
- Scoop pudding into small serving dishes and sprinkle generously with the cinnamon and sugar mixture.
Recipe Source: joy the baker cookbook