Emeril Lagasse’s Creamy Spiced Rice Pudding
- 1 cup aromatic long-grain rice,
such as Louisiana popcorn rice, Texmati, basmati, or jasmine
- 1 cup water
- 1 cinnamon stick (3 inches long)
- 1/4 teaspoon salt
- 2 pinches ground cardamom
- 1 pinch ground coriander
- 4 cups whole milk
- 1/4 cup heavy cream, plus more for serving
- 6 tablespoons packed light brown sugar, plus more for serving
Combine the rice, water, cinnamon stick, salt, cardamom, and coriander in a medium saucepan, and bring to a boil. Stir, cover the pot, and reduce the heat to low. Cook until the water has been absorbed, about 6 minutes.
Remove the lid and stir in 2 cups of the milk, the heavy cream, and the brown sugar. Bring to a simmer and cook, uncovered, stirring occasionally, until the rice has absorbed most of the milk and is creamy, about 8 minutes.
Add 1 cup of the remaining milk and simmer, stirring frequently, until the rice has once again absorbed the milk and is thick and creamy, about 8 minutes. Add the final 1 cup milk and cook until the rice is completely tender and soft, 8 to 10 minutes, stirring nearly constantly to prevent the rice from sticking to the bottom of the pan. Remove the pan from the heat, cover, and set it aside for 10 to 15 minutes.
Serve the pudding warm, drizzled with additional heavy cream and sprinkled with brown sugar to taste.
Recipes from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse. Copyright (c) 2010 by the author and reprinted by permission of Harper Collins.