Rice Pudding

Chef Richard 8 Servings 40 minutes

Rinsing the rice helps wash excess starch from the grains, which in turn will keep the rice from forming clumps in the finished pudding.


  • 1 quart milk
  • ½ cup long-grain white rice
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • 2 eggs
  • 24 raspberries, for garnish
  • 8 mint sprigs, for garnish


  • Combine 3½ cups of the milk with the rice, sugar and cinnamon in a medium saucepan. Cover and simmer until the rice is tender, about 25 minutes.
  • Combine the remaining milk with the cornstarch and eggs.
  • Remove the pan from the heat and add approximately 2 cups of the hot liquid to the cornstarch mixture, whisking constantly. Add the warmed cornstarch mixture to the remaining milk mixture in the pan. Return the pan to the heat and while stirring constantly, bring the pudding to a boil and cook for 1 minute.
  • Portion the pudding into dessert dishes. The pudding can be served warm at this point, or cooled completely and refrigerated, covered with plastic wrap to keep a skin from forming.
  • Garnish each serving with 3 raspberries and a sprig of mint.