Ingredients

The following ingredients have 4 Servings
  • 2/3 cup uncooked short- or medium-grain white rice (such as arborio) ((135 g))
  • 2 cups brewed strong black tea (such as Ceylon, Keemun, or English Breakfast; use 4 teabags) ((475 ml))
  • 1 3/4 cups whole milk (more if needed, divided use) ((415 ml))
  • 1/3 cup organic granulated sugar ((65 g))
  • 1/4 teaspoon fine sea salt
  • 1 large egg
  • 1 tablespoon unsalted butter
  • 1/2 cup sweetened condensed milk or sweetened condensed coconut milk, to taste ((120 ml))
  • seasonal fruit for serving (optional)

Instruction

  • In a medium saucepan, combine the rice and tea. Place over medium heat and bring to a simmer. Reduce the heat to medium-low and cook, covered, until the rice is nearly done, about 20 minutes. Add 1 1/2 cups milk and all of the sugar and salt. Continue to cook, stirring occasionally, until thick and creamy, 15-20 more minutes. Add additional milk if the pudding becomes too thick.
  • In a small bowl, whisk together the remaining 1/4 cup milk with the egg. Add 1/4 cup of the hot rice mixture to the bowl and whisk again (this keeps the egg from scrambling when added to the hot pudding).
  • Stir the egg mixture into the pot and continue to cook, stirring constantly, until it thickens to your liking, about 2 more minutes. Stir in the butter.
  • Serve the pudding warm or cold with a spoonful of sweetened condensed milk and fruit if you like.