Recipes Desserts Fruit Desserts Cherry Dessert Recipes Chef John's Classic Rice Pudding 4.7 (130) 109 Reviews 25 Photos For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on June 19, 2020 Save Rate Print Share 25 25 25 25 25 Prep Time: 5 mins Cook Time: 30 mins Additional Time: 3 hrs Total Time: 3 hrs 35 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients ½ cup uncooked long-grain white rice ¼ teaspoon kosher salt 1 cup water ¼ cup white sugar 1 ⅓ cups milk ½ teaspoon vanilla extract ⅛ teaspoon ground cinnamon 1 large egg yolk 1 tablespoon cold butter 2 tablespoons dried cherries, chopped Directions Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes. Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly. Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours. Chef's Tips: If you're nervous about adding the egg yolk to the hot pudding, you can also place the yolk in a bowl, add a small amount of pudding to it, and whisk together. Transfer mixture to the pudding. Serving ideas: Simply dust top with cinnamon or fresh fruit. Or finish it like a crème brulee: Sprinkle about 1 tablespoon of sugar onto the pudding. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving. I Made It Print Nutrition Facts (per serving) 235 Calories 6g Fat 40g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 235 % Daily Value * Total Fat 6g 7% Saturated Fat 3g 17% Cholesterol 65mg 22% Sodium 180mg 8% Total Carbohydrate 40g 14% Dietary Fiber 1g 3% Total Sugars 19g Protein 5g 11% Vitamin C 0mg 0% Calcium 114mg 9% Iron 1mg 7% Potassium 156mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved