Serves 6
The Heart of the Pudding
1 cup (185g) long-grain white rice (like Carolina or Mahatma—not instant!)
4 cups (960ml) whole milk (full-fat for creaminess; don’t substitute skim)
½ cup (100g) granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
¼ tsp fine sea salt
The Golden Crust
¼ cup (55g) packed dark brown sugar (not light—deep molasses flavor!)
1 tbsp (14g) unsalted butter, cut into tiny cubes
For Serving (Joye’s Touch)
Freshly grated nutmeg or cinnamon
Dollop of whipped cream or clotted cream
Optional: A drizzle of warm honey or stewed plums
✅ Joye’s Pro Tips
Rinse the rice: Swirl in a bowl of cold water 3 times until water runs clear—removes excess starch for silkier pudding.
Room-temp egg matters: Cold eggs can curdle in hot milk. Let sit 30 mins before using.
Dark brown sugar > light: Its molasses depth balances the sweetness perfectly.
Step-by-Step Instructions
1. Prep & Combine (The Quiet Foundation)
→ Rinse rice thoroughly; drain well.
→ In a heavy-bottomed 3-quart saucepan, whisk together milk, sugar, egg, vanilla, and salt until smooth.
→ Stir in rinsed rice.
2. Simmer with Patience (The Ritual)
→ Bring to a gentle simmer over medium heat (tiny bubbles at edges, not a rolling boil).
→ Reduce heat to lowest setting; partially cover (leave a 1-inch gap for steam to escape).
→ Simmer 1–1.5 hours, stirring every 15 minutes with a wooden spoon—scrape the bottom to prevent scorching.
✅ Done when: Rice is tender (not mushy), pudding coats the back of a spoon, and liquid is thickened to a gentle custard.
3. Rest & Settle
→ Remove from heat; let sit 10 minutes (pudding thickens further as it cools slightly).
→ Stir gently—no lumps, just velvety smoothness.
4. Crown with Gold (The Joye Secret!)
→ Preheat broiler to HIGH.
→ Transfer pudding to a shallow 8x8-inch ceramic or glass baking dish (metal can react with sugar).
→ In a small bowl, mix brown sugar and butter cubes until crumbly.
→ Sprinkle evenly over pudding.
→ Broil 2–3 minutes on the top oven rack—watch closely!—until sugar bubbles and turns deep amber.
✅ Don’t walk away—burnt sugar happens in seconds!
5. Serve with Love
→ Let rest 5 minutes (the crust sets into crackling perfection).
→ Dust with nutmeg or cinnamon.
→ Serve warm in shallow bowls—never cold (this is a warm dessert!).
→ Optional: Top with a spoonful of whipped cream just before serving.
Tips for Perfect Pudding (Joye-Approved!)
🔸 Low and slow is non-negotiable. High heat = scorched milk, grainy texture.
🔸 Stir like you mean it. Scrape the bottom every time—no sandy bits allowed.
🔸 Broil with courage. Darker crust = deeper flavor (but never blackened).
🔸 Skin on top? Stir it in—it adds richness! Or skim off if you prefer ultra-smooth.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make food taste better.
Delicious Variations to Try
Cardamom Dream
Add ½ tsp ground cardamom + 2 green pods (crushed) while simmering
Warm, floral depth—
so
Persian
Apple-Cinnamon
Fold in 1 cup sautéed apples + 1 tsp cinnamon at the end
Cozy, autumnal,
so
Midwest
Dairy-Free Joy
Use full-fat coconut milk + 2 tbsp cornstarch slurry (added at 45 mins)
Creamy, rich, still deeply comforting
Grandma’s Raisin
Stir in ½ cup plump raisins soaked in warm rum at the end
Nostalgic, sweet-tart,
so
Kentucky
Serving Suggestions (Joye’s Favorites!)
☕ Classic pairing: Strong black coffee or chicory tea
🥧 Holiday twist: With a slice of warm apple pie and hard sauce
