Recipe by Sarah Epps
This golden rice pudding is vegetarian and gluten-free, made with whole milk and warm spices, with an optional egg yolk for extra richness. It is a magic recipe for Spring, best made when you want a dessert that feels a little beyond the everyday, something to share at a gathering or to sit with quietly on your own.
Serves 6.
Ingredients
- 3 tbs. unsalted butter
- 1 inch fresh ginger, peeled and minced
- 3 whole cloves
- ½ tsp. cardamom seeds
- 1 tsp. turmeric powder (or fresh grated turmeric root if you have it)
- A few grinds of black pepper
- ½ cup middlins or medium grain white rice
- ⅓ cup sugar (increase to ½ cup if you like a sweeter pudding)
- ¼ tsp. salt
- 3 cups whole milk
- 2 cups water
- Optional: 1 egg yolk (chicken or duck)
- Rose petals and cinnamon stick for grating on top
Process
- Over medium heat, fry the ginger and spices in butter until fragrant, about a minute. Add the rice, then the sugar and salt, stirring everything with a wooden spoon to combine. Add the milk and water and bring to a simmer, then lower the heat to simmer gently until the rice is cooked, about 25 minutes. At this point, stir occasionally, scraping the bottom and sides of the pan to prevent burning. Keep simmering another 20 minutes until the mixture thickens. It will still be quite soupy but will firm up as it cools.
- Turn off the heat and remove the pan from the burner. Whisk in the egg yolk. Ladle the pudding into bowls and top with rose petals and grated cinnamon (sliced almonds or pistachios would be lovely too). Eat warm, or chill in the refrigerator and enjoy cold.
