Sweet, soft, and comfort in a bowl. Great with fruit or ice cream.
Mechanic
Adding the beaten egg early lets it temper gradually as the mixture heats, producing a smooth, custardy texture rather than scrambled flecks. Target about 70°C; the egg starts to curdle above about 80°C.
Ingredients
- 400 g cooked rice (2 cups)
- 500 ml milk (or substitute: ⅛ cream + ⅞ oat milk)
- 1 egg, beaten
- 3 tablespoons (40 g) sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cinnamon stick
Method
Combine rice, milk, beaten egg, sugar, vanilla, salt, and cinnamon stick in a medium saucepan over medium-low heat.
Stir occasionally and heat until thickened and creamy, about 20 minutes. Watch the temperature: pull it off the heat at about 70°C.
Remove the cinnamon stick. Serve warm or refrigerate and serve cold.
To serve
As-is, or topped with jam, stewed fruit, or a pinch of cinnamon.
Notes
- Works with any leftover cooked rice; slightly firmer rice produces a better texture than very soft.
- The oat milk + cream substitute works well and adds a faint nuttiness.