- 2 cups cooked sushi rice
- 4 cups of milk
- 1-1/2 cups of sugar
- 1 teaspoon salt
- 1 egg
- 1 cup whipping cream
- 1/2 teaspoon vanilla
- Toffee. Before adding vanilla whipped cream, crush three Heath candy bars and mix into pudding. Then fold in the whipped cream.
- Cherry Chocolate. Add chopped maraschino cherries (about 20-25 for single batch) and mini chocolate chips to the basic recipe. Instead of vanilla, mix in a teaspoon of almond extract.
- Chocolate Pecan. In a microwave melt 3/4 to 1 cup of milk (or semi-sweet) chocolate chips with 1/4 cup of heavy whipping cream on level 5 power for 45 seconds. Stir and microwave another 15-30 seconds if necessary. Whisk until shiny and add to the cooled pudding BEFORE adding the vanilla whipped cream. Fold in 1/4 cup chopped mini chocolate chips and 1/2 (to 1) cup chopped pecans.
- Turtle Chocolate. Use the Chocolate/Pecan variation, only use semi-sweet chocolate chips. In a microwave melt a few caramels with 1/4 cup of whipping cream on level 5 power for 30-45 seconds. Stir and micro-wave another 15-30 seconds, if necessary. Add caramel topping to desired taste and swirl it through the pudding.
- German Chocolate. Use Chocolate Pecan variation and add 1/2 cup shredded, sweetened coconut, and a teaspoon of coconut extract to desired taste.
- Raspberry. Add a bag of frozen raspberries and mix into the pudding fully incorporate and then fold in the vanilla whipped cream.
Cook glutinous white sushi rice according to package directions, using slightly more water than suggested. For example, for 2 cups of cooked sushi rice, combine 2/3 cups rice and 1 cup of water in a heavy pan. Bring to a boil, cover tightly, and simmer on the lowest setting for 17 minutes without stirring.
In a small bowl, crack the egg and let it sit at room temperature. Set it aside.
In a large pot, combine the cooked rice, milk, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and continue stirring slowly with a flat wooden spoon for approximately 45 minutes, or until the mixture thickens evenly.
Remove the pot from the heat. Take the room temperature egg and whisk it thoroughly while adding a tablespoon of the hot pudding to temper the eggs. Gradually incorporate the egg mixture into the pudding, stirring slowly. Return the pot to medium heat and continue stirring until the pudding comes to a boil again.
Remove the pot from the heat and transfer the pudding to a glass bowl. Cover it with plastic wrap and let it cool for 6-24 hours. Start by leaving it on the counter until the mixture reaches room temperature, then refrigerate.
Once the pudding is chilled, lightly whip the cream and vanilla until shiny, but avoid forming peaks. Adding whipped cream too stiffly may result in a fluffy texture that resembles whipped cream rather than pudding.
Fold the whipped cream into the cooled pudding until fully incorporated. If you’re making chocolate rice pudding, wait until you’ve added the chocolate before incorporating the whipped cream.
While I personally like it served warm with a little dusting of ground cardamom, my family likes it with a little cinnamon and plump raisins.
Keep the pudding refrigerated, as it will last for approximately 1 week. The flavor actually improves after 1-2 days.