Silky. Gentle. Deeply nurturing—this is dessert perfected for real life.
Born in ancient Persian kitchens and carried through medieval Europe in clay pots over hearth fires, this recipe isn’t just food—it’s a thread connecting generations. The slow simmer coaxes every grain of rice into tender submission. The broiled sugar topping crackles like winter ice. Vanilla whispers of hand-picked Madagascar beans drift through the kitchen.
And best of all? It’s ready in 90 minutes of patient love—no oven required until the final, golden moment.
✨ Naturally make-ahead, endlessly adaptable, and always a bridge between young and old.
Why You’ll Love This Recipe
✓ Only 8 humble ingredients—pantry staples, no special trips
✓ One pot, one dish—minimal cleanup, maximum soul
✓ Naturally nostalgic—feeds both body and spirit
✓ Giftable & portable—pack in mason jars with a cinnamon stick
✓ Freezer-friendly (with texture notes)
Perfect For
• Sunday suppers or holiday gatherings
• Comfort after loss or illness
• Teaching little hands to stir with patience
• Filling the Heirloom Desserts chapter of your recipe book
Ingredients
Serves 6
The Heart of the Pudding
1 cup (185 g) long-grain white rice (Carolina or Mahatma — not instant)
4 cups (960 ml) whole milk (full-fat only; do not substitute skim)
½ cup (100 g) granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
¼ tsp fine sea salt
The Golden Crust
¼ cup (55 g) packed dark brown sugar (not light—deep molasses flavor)
1 tbsp (14 g) unsalted butter, cut into tiny cubes
For Serving (Joye’s Touch)
Freshly grated nutmeg or cinnamon
Dollop of whipped cream or clotted cream
Optional: warm honey or stewed plums
Joye’s Pro Tips
Rinse the rice: Swirl in cold water three times until clear—removes excess starch for silkiness.
Room-temperature egg matters: Cold eggs can curdle. Let sit 30 minutes before using.
Dark brown sugar > light: Molasses depth balances sweetness beautifully.
