Rip Pudding Recipe 435

CHEF JOHN'S CLASSIC RICE PUDDING

Chef John's Classic Rice Pudding image

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.

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 3h35m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g

R.I.P. PUDDING RECIPE - (4.3/5)

R.I.P. Pudding Recipe - (4.3/5) image

Provided by Tufgrlz

Number Of Ingredients 4

Ingredients

1/4 cup chocolate chips
12 Milano cookies
6 cups store-bought chocolate pudding
6 crunchy chocolate cookies, crushed

Steps:

Microwave 1/4 cup chocolate chips at 50% power and transfer to a heavy-duty resealable plastic bag. Snip 1/4 inch off a corner and squeeze bag to write R.I.P. on Milano cookies. Refrigerate to set. Divide pudding among 12 dessert cups. Stand 1 cookie in each. Sprinkle cookie crumbs on top of pudding around tombstones.

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