Recipe from Chrissy Teigen who states, “Delicious, comforting, and easy is what we all need right now, and this dessert is just that. At first glance, the thought of combining cream with rice and calling it “pudding” might deter you from trying this recipe, but pleeeeease don’t let it. This creamy, soft, milky, sweetened rice flavored with cinnamon and orange zest gives me allllll the comfort feels (and is great to eat while you lounge all day on the couch work from home). Any rice works fine, but brown rice is best pre-cooked. If you don’t have enough milk, add more cream. If you don’t have cream, use more milk (or coconut milk or almond milk or whatever milk you’ve got – if you like your rice pudding thicker, use whole milk!). Grate some chocolate on top or make it easy with some chocolate chips, top it off with fresh fruit, and sprinkle in some cinnamon. Let me know what you think!”
Chrissy Teigen’s Creamy Rice Pudding
- Times
- Description
- Image
- Ingredients
- Directions
- Notes
- Nutrition
Chrissy Teigen's Creamy Rice Pudding
- Total time: 2 Hours
- Servings: 6 Servings
Ingredients
- 5 1/3 Cups Whole Milk, plus more if needed
- 1 Cup Heavy Cream, plus more if needed
- 1/3 Cup Sugar
- 1/3 Cup Light Brown Sugar
- 1/2 tsp Ground Cinnamon, plus more for sprinkling
- 1 Cup Rice
- 1 tsp Vanilla Extract
- 1 tsp Orange Zest (if you have it), plus a little more for serving
- Small Piece of a Chocolate Bar (chill it for a few minutes if you can)
- Generous Pinch Fine Sea Salt
Directions
- 1)
Combine 5 cups of the milk, cream, sugar, brown sugar, cinnamon, and salt in a medium saucepan and bring to a gentle boil over medium-low heat (make sure to watch it because that milk can boil over in a heartbeat!).
- 2)
Stir in the rice, return to a boil, reduce the heat to medium-low, and simmer, stirring often, until the rice releases its starch and the mixture has thickened, 30 minutes (the pudding will continue to thicken as it cools).
- 3)
Remove from the heat and stir in the vanilla and orange zest. Press foil, plastic wrap, or parchment paper on the surface of the pudding and let it come to room temperature, about 30 minutes (or chill for an hour or two if you like cold rice pudding).
- 4)
Stir in the remaining 1/3 cup of milk to loosen, and feel free to add more milk or cream to get the consistency you want (NOTE: I ended up adding a full cup of milk to get the consistency I wanted). Divide among bowls, grate some chocolate and orange zest over the pudding, and sprinkle with cinnamon if you like.