Silky. Gentle. Deeply nurturing—this is dessert perfected for real life.
Born in ancient Persian kitchens and carried through medieval Europe in clay pots over hearth fires, this recipe isn’t just food—it’s a thread connecting generations. The slow simmer coaxes every grain of rice into tender submission. The broiled sugar topping crackles like winter ice. Vanilla whispers of hand-picked Madagascar beans drift through the kitchen. And best of all? It’s ready in 90 minutes of patient love—no oven required until the final, golden moment.
Naturally make-ahead, endlessly adaptable, and always a bridge between young and old.
“Simmer, broil, and serve memory in a bowl.”
Why You’ll Love This Recipe
✓ Only 8 humble ingredients—pantry staples, no fancy trips
✓ One pot, one dish—minimal cleanup, maximum soul
✓ Naturally nostalgic—feeds both body and spirit
✓ Giftable & portable—pack in mason jars with a cinnamon stick
✓ Freezer-friendly—thaw overnight, reheat gently
Perfect For
• Sunday suppers or holiday gatherings
• Comfort after loss or illness
• Teaching little hands to stir with patience
• Filling that Heirloom Desserts chapter in your recipe book
Ingredients
The Heart of the Pudding
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1 cup (185g) long-grain white rice (Carolina or Mahatma—not instant)
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4 cups (960ml) whole milk (full-fat for creaminess; do not substitute skim)
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½ cup (100g) 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 (55g) packed dark brown sugar (not light—deep molasses flavor)
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1 tbsp (14g) unsalted butter, cut into tiny cubes
For Serving (Joye’s Touch)
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Freshly grated nutmeg or cinnamon
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Dollop of 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: Swirl in cold water three times until clear—removes excess starch for a silkier pudding.
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Room-temperature egg matters: Cold eggs can curdle in hot milk. Let sit 30 minutes before using.
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Dark brown sugar > light: Its molasses depth balances the sweetness beautifully.
Step-by-Step Instructions
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