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From America's Test Kitchen Season 9: Puddings—from Simple to Spectacular
At its best, rice pudding is lightly sweet and tastes of its primary component, rice. At its worst, the rice flavor is lost to cloying sweetness, overcooked milk, and a pasty, leaden consistency. We wanted a rice pudding with intact, tender grains bound loosely in a subtly sweet, creamy pudding.
For simple, straightforward rice flavor, we avoided aromatic rices like basmati and jasmine. Arborio rice, used for risotto, was stiff and gritty. Overall, medium-grain rice produced the best texture (with long-grain rice a close second). We found that cooking the rice in water rather than milk left its flavor intact. After the rice absorbed the water, we added sugar and equal amounts of milk and half-and-half, which delivered the proper degree of richness; the eggs and butter found in other recipes were just too overpowering. When we cooked the rice in water with the lid on the pan, then removed the lid while the rice simmered in the milk mixture, we got the results we wanted: distinct, tender grains of rice in a milky, subtly sweet sauce.
Serves 6 to 8
We prefer pudding made from medium-grain rice, but long-grain is perfectly acceptable if that's what you happen to have on hand.
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