Serves 6
The Heart of the Pudding
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1 cup (185 g) long-grain white rice (Carolina or Mahatma; not instant)
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4 cups (960 ml) whole milk (full-fat; do not substitute skim)
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½ cup (100 g) granulated sugar
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1 large egg, room temperature
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1 tsp pure vanilla extract
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¼ tsp fine sea salt
The Golden Crust
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¼ cup (55 g) packed dark brown sugar (deep molasses flavor)
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1 tbsp (14 g) unsalted butter, cut into tiny cubes
For Serving (Joye’s Touch)
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Freshly grated nutmeg or cinnamon
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Whipped cream or clotted cream
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Optional: warm honey or stewed plums
Joye’s Pro Tips
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Rinse the rice until the water runs clear for a silkier pudding
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Room-temperature egg matters—cold eggs can curdle
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Dark brown sugar > light for balance and depth
Step-by-Step Instructions
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