Ingredients
- 1 quart whole milk
- 1 cup long-grain white rice
- Kosher salt
- 1 vanilla bean, split lengthwise
- 2 large egg yolks
- 1 large egg
- ¾ cup (lightly packed) light brown sugar
- ¼ cup pure maple syrup
- 2 tablespoons cornstarch
- ¼ teaspoon freshly grated nutmeg
- Classic Whipped Cream, for serving
How to Make It
- In a medium saucepan, bring 2 cups water and 2 cups of the milk to a simmer. Add the rice and a pinch of salt. Simmer, uncovered, until the rice is very, very tender, about 30 minutes. Strain in a colander and rinse briefly with cold water, letting the rice cool to room temperature.
- In another medium saucepan, add the remaining 2 cups milk. Scrape in the seeds from the vanilla bean and add the pod. Bring the milk to a simmer.
- In a large heat-proof bowl, whisk together the egg yolks, egg, sugar, syrup, cornstarch, and nutmeg. Slowly pour in the hot milk, whisking constantly and taking care not to scramble the eggs. Once all the milk has been added, pour it back into the saucepan and return to medium-low heat. Cook, stirring constantly, until just a few bubbles appear (do not boil) and the mixture has thickened. Immediately remove from the heat and pour into a bowl. Remove the vanilla pod, cover the surface with plastic wrap or parchment paper, and chill for 1 hour.
- When chilled, fold the rice into the custard and refrigerate until very cold, at least 2 hours. Serve in small bowls or glasses, with a dollop of whipped cream on top.
