Instructions
Step 1: Rinse the rice under cold water until the water runs clear.
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Step 2: In a saucepan, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.
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Step 3: Add milk, sugar, and salt to the rice. Cook over medium-low heat, stirring frequently, until the mixture thickens, about 20–25 minutes.
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Step 4: In a small bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot rice mixture to temper the eggs.
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Step 5: Stir the tempered egg mixture back into the pot and cook for 2–3 minutes until creamy and slightly thickened.
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Step 6: Add butter, vanilla extract, and cinnamon. Stir until fully combined.
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Step 7: For extra richness, stir in heavy cream if desired.
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Step 8: Remove from heat and let cool slightly. The pudding will continue to thicken as it sits.
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Step 9: Serve warm or chilled, sprinkled with additional cinnamon on top.
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of milk to loosen the texture. Rice pudding can be served cold straight from the fridge as well. It is not recommended to freeze, as the texture may change.
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