This juicy and tasty meatloaf with spinach is usually a hit with the crowd. Additionally delicious with ground turkey or venison. With extra mix-ins, get inventive! amazing for sandwiches.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup uncooked long-grain white rice
- ¼ teaspoon kosher salt
- 1 cup water
- ¼ cup white sugar
- 1 ⅓ cups milk
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- 1 large egg yolk
- 1 tablespoon cold butter
- 2 tablespoons dried cherries, chopped
Instructions
- Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
- Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
- Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
- If you’re nervous about adding the egg yolk to the hot pudding, you can also place the yolk in a bowl, add a small amount of pudding to it, and whisk together. Transfer mixture to the pudding.
- Serving ideas: Simply dust top with cinnamon or fresh fruit. Or finish it like a crème brulee: Sprinkle about 1 tablespoon of sugar onto the pudding. Melt the sugar with a chef’s torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 180 mg |
| Sugars | 19 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Great simple recipe! I used precooked rice (1 1/2 C) and kept the recipe the same from there. Lovely! I immediately served it warm with shaved chocolate. Yum.
This was delicious, so creamy and yummy. I did add a bit more sugar, and I added cardamom powder to mine as well. Oh, and I also used half coconut milk and half regular milk. Very easy to make and we all loved it so much that I’m going to be making more tomorrow ! And of course listening to Chef John is always entertaining!
So, so creamy. Loved it. Doubled the recipe. I used maple sugar instead of white and added Joyajian’s maple flavor. (We love maple.) Also used oat milk since we are dairy sensitive. Great tip on stirring up the starch. Forgot the butter but didn’t seem to matter (except for my waistline.)
Have made this multiple times. I’ve generally preferred using 1/4 cup of raisins going in with the sugar and milk instead of 2 tablespoons of dried cherries towards the end.
Chef John! Thank you so much! Rice pudding was my father’s favorite food (almost) and I’d never made it until now. I was so happy to have it turn out so deliciously. Thank you!
So delicious! I used long grain jasmine rice and doubled the recipe,.
I made it the way the recipe states. I just didn’t use cherry’s.
I think it was good but i would add less salt.
It’s a pure delight, creamy dessert that I can’t wait for my family to enjoy.
This is, HANDS DOWN, the best Rice Pudding recipe I have made. Thanks Chef!
delicious made it just like the recipe. very good it’s a keeper. I did add cherry craisens because I had no cherries.
The rice has a tendency to Re harden after sitting in the fridge but besides that this was a great recipe for rice pudding.
I used splenda instead of sugar. The pudding was excellent. My husband said he never like rice pudding, but this tastes delicious and make more!
I added coconut milk instead of regular milk. Yummy!
The best rice pudding ever!! I did substitute raisins for the cherries.
A bit too sugary.
This is the Best Rice Pudding I ever tasted. It was delicious. Thank you , thank you as this is another recipe I have down.
I grew up with rice pudding as a breakfast porridge so this recipe made too little (two servings) and is way too sweet. If you like really sweek desserts, you may like this.
Amazing…Thank you Chef John
Wow, this was so smooth and creamy. I had a hard time not finishing it right from the pan. I had a little heavy cream left over, so I used that instead of the butter at the end. So good! And so easy.
It came out great