Perfect Rice Pudding

and a strawberry rhubarb compote

After attempting rice pudding at home numerous times I’ve finally cracked the code! The trick to a perfectly creamy, not goopy, rice pudding is to par boil your rice before adding it to the milk. This cuts the cooking time virtually in half which leads to less evaporation of the milk. Par boiling the rice also removes a lot of the starch that can lead to a wall paper paste, goopy texture.

At my pop up this past Thursday this rice pudding was definitely the sleeper hit of the night — I think it surprised a lot of people who either didn’t like rice pudding or had never tried it. For me, this dessert is all about texture, it’s a perfect balance of chew and unctuous creaminess. Paired with a tart and chunky strawberry rhubarb compote and crunchy toasted pistachios: a divine dream!