Since going to the States last year and eating copious amounts of deli rice puddings (which I could safely trust were gluten free) I have been trying to replicate the taste and texture back home. I've googled recipes and tested them out with the family who were happy to oblige, but they are happier now that I have found the perfect recipe!
Over the weekend my partner and I took a trip up north and for breakfast yesterday we went to my favourite breakfast cafe. They had rice pudding in their chiller, which is not something you often see in New Zealand. I ordered it, and it was heavenly, so I told the chef of my appreciation and she offered the recipe to me. I was delighted - well, I guess the ingredients are predictable for such a basic pudding but it was the method which was new to me. And double the quantity of milk too.
1 cup of short/medium grain rice (preferably Arborio)
2 cups water
pinch of salt
Simmer in a large pot for 25 mins
Add 2 litres whole milk
Simmer further 25 mins
Mix together: 3/4 cup sugar
3 Tbsp cornflour
4 egg yolks
1 tsp vanilla paste
1 cup cream
Add to rice pot and cook for a minute.
Cool and refrigerate.