Ingredients
• ½ cup (100g) short-grain white rice (like Arborio or sushi rice)
• 4 cups whole milk (or full-fat coconut milk for dairy-free)
• ⅓ cup (65g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt
• Optional: ¼ tsp ground nutmeg or 2 tbsp raisins
Instructions
- In a medium saucepan, combine rice, milk, sugar, cinnamon, salt, and raisins (if using). Bring to a gentle simmer over medium heat.
- Reduce heat to low. Cook uncovered, stirring frequently, 35–45 min until rice is very tender and mixture thickens to a creamy consistency.
- In a small bowl, whisk egg yolk with 2 tbsp of the hot pudding mixture. Slowly pour back into pot, stirring constantly. Cook 2–3 more min—do not boil.
- Remove from heat. Stir in vanilla (and nutmeg, if using).
- Serve warm, at room temperature, or chilled. Top with extra cinnamon or a drizzle of honey.
PREP TIME & NUTRITION (per serving, serves 4):
Prep Time: 5 min | Cook Time: 45 min | Total Time: 50 min | Servings: 4 | Calories: 220 | Net Carbs: 32g | Fats: 8g | Protein: 7g