Ingredients
½ cup uncooked white long-grain rice
¼ tsp kosher salt
1 cup water
¼ cup white sugar
1⅓ cups milk
⅛ tsp cinnamon
½ tsp vanilla extract
1 large egg yolk
1 Tbsp cold butter
2 Tbsp dried cherries or raisins, chopped (optional)
Directions
Add rice, salt, and water to a saucepan. Bring to a boil over medium-high heat then reduce to low, cover pan, and cook for 20 minutes.
When fully cooked, remove from heat. Add sugar and milk then whisk until bottom of pan is thoroughly deglazed.
Return to stove over medium heat and cook, whisking constantly, for about 10 minutes or until done and desired thickness is achieved.
Remove from heat and add cinnamon, vanilla extract, and egg yolk. Immediately and vigorously whisk egg yolk into rice until fully incorporated. Add butter and dried fruit (if desired) then stir to combine.
While warm, spoon into serving dishes. Cool to room temperature then cover in plastic and refrigerate until thoroughly chilled.
Dust with cinnamon and serve.
Note: For a rice pudding brûlée, sprinkle a teaspoon of sugar over each serving and caramelize with a blowtorch.