At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 6 servings
• Prep time: 30 minutes
• Cook time: 45 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 6 servings.

• Calories: 280 kcal
• Protein: 7 g
• Carbohydrates: 48 g
• Fat: 7 g
• Sodium: 70 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

For Cooking the Rice

Have these measured and ready before you begin.

• 1 2/3 cups (400 ml) water
• scant 1/2 cup (100 ml by volume) rice

Rice Pudding

• 4 1/4 cups (1 liter) milk
• 3/4 cup plus 1 tablespoon (200 ml by volume) granulated sugar
• 1 large egg yolk
• 2 tablespoons wheat starch
• 1 teaspoon vanilla extract or 5 g vanilla sugar

Directions

1. Rinse the rice well, combine it with its 400 ml water, and simmer over medium heat until the water is absorbed; drain only if liquid remains.

2. Reserve 1/2 cup of the measured cold milk. Combine the remaining milk and sugar, whisk until dissolved, add vanilla, and bring to a low simmer.

3. Add the cooked rice to the simmering milk and cook for 1–2 minutes.

4. Whisk the yolk and starch into the reserved cold milk. Temper with hot milk, then whisk it gradually into the pot until thickened.

5. Divide among heatproof individual dishes and set them apart in a deep roasting pan. Pour cold water into the pan until it reaches halfway up the dishes without splashing into the pudding.

6. Bake at 400°F (200°C) for 12–15 minutes, until the tops brown.

7. Remove with oven mitts, cool at room temperature, then refrigerate before serving.

Sources

1. USDA FoodData Central — April 2026 data release