Creamy Rice Pudding
4 servings
30 minutes
Creamy rice pudding is an exquisite dessert of Russian cuisine, characterized by its delicate texture and rich vanilla flavor. The origins of this dish trace back to ancient traditions when simple yet hearty recipes were created from accessible ingredients. The combination of rich milk, cream, and egg yolks gives the pudding a velvety consistency, while the aroma of vanilla makes it particularly cozy. It is enjoyed hot, savoring the softness of the rice and subtle sweetness. The pudding is suitable for family dinners and festive gatherings, providing a sense of comfort and warmth. Serving can include fruits, nuts or caramel sauce to enhance the flavor. This dish is not only nutritious but also possesses a sensual depth that immerses one in the traditions of Russian gastronomy.
1
Rinse and dry the rice, transfer it to a heavy pot. Pour in the milk and cream, add the vanilla pod (without seeds). Bring to a boil over medium heat, stirring occasionally. Reduce the heat and let it simmer on low for 20 minutes until the rice is soft but not mushy.
- Round rice: 90 g
- Full-fat milk: 250 ml
- Cream 48%: 250 ml
- Vanilla pod: 1 piece
2
Place the yolks, sugar, and vanilla seeds in a bowl and whisk.
- Egg yolk: 5 piece
- Sugar: 90 g
3
Remove the pot with rice from the heat and take out the vanilla pod. Mix about a third of the rice with the yolks, then add this mixture to the remaining rice in the pot. Use a wooden spatula to prevent the rice from sticking to the bottom. Continue cooking on low heat for a few more minutes, stirring occasionally, until the pudding is thick enough that a spoon stands in it without falling.
- Round rice: 90 g
- Egg yolk: 5 piece
4
Pour the pudding into bowls, decorate to taste. Serve hot.
- Vanilla pod: 1 piece