Vanilla Custard Rice Pudding

Ingredients

• 1 cup Basmati Rice
• 1 ¾ cups water
• Pinch of salt (for rice)
• 3 cups whole milk
• 1/3 cup sugar
• 4 tablespoons cornstarch
• ¼ teaspoon salt
• 1 vanilla bean, sliced lengthwise, seeds scraped
• 4 egg yolks and 1 whole egg, whisked together
• Vanilla wafer cookies, for serving

Preparation

1. In a medium saucepan with a tight-fitting lid, combine the rice, water, and a pinch of salt.
2. Bring the mixture to a boil, then reduce the heat to a simmer and cover.
3. Cook for 15 minutes, or until all the water is absorbed.
4. Fluff the rice gently with a fork, then set it aside, covered, while you prepare the pudding.
5. In a separate medium saucepan, combine the milk, sugar, cornstarch, ¼ teaspoon salt, and the scraped vanilla bean seeds.
6. Heat the mixture over medium-high heat, whisking frequently to prevent the sugar from burning.
7. Once the milk mixture is hot and just barely starting to steam, reduce the heat to low.
8. Temper the Eggs: Scoop out ¼ cup of the hot milk mixture and slowly pour it into the whisked eggs, whisking constantly.
9. Add another ¼ cup of the hot milk to the eggs and whisk again.
10. Form the Custard: Slowly pour the tempered egg/milk mixture into the remaining hot milk in the saucepan, whisking continuously.
11. Continue whisking over low heat until the mixture starts to thicken significantly and coats the back of a spoon.
12. Once thick, remove the saucepan from the heat. Remove and discard the vanilla bean pod.

Combining and Serving

1. Add the cooked Basmati rice to the thickened custard and stir well to combine.
2. Serve the pudding warm or let it cool completely in the refrigerator to serve cold.
3. Serve with vanilla wafers on the side.

(Authentic Royal)