Ingredients:

  • 1.5 cups cooked white rice
  • 2 cups whole milk
  • 0.5 cup sweetened condensed milk
  • 0.25 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 1 tbsp unsalted butter

Instructions:

  1. Place the cooked white rice in a heavy-bottomed saucepan and break up any clumps with a fork.
  2. Pour in the 2 cups whole milk, 0.25 cup sugar, 0.5 tsp ground cinnamon, and 0.25 tsp kosher salt. Set the heat to medium and bring it to a gentle simmer, stirring occasionally.
  3. Bring the mixture to a gentle simmer, stirring frequently with a silicone spatula to prevent scorching.
  4. In a small bowl, temper the egg yolk by slowly whisking in 0.25 cup of the hot milk from the pot into this mixture.
  5. Pour the tempered yolk mixture back into the main saucepan. Continue to cook on low heat for another 2 to 3 minutes until the mixture coats the back of a spoon.
  6. Remove from heat. Stir in the 1 tsp pure vanilla extract and the 1 tbsp unsalted butter until glossy.
  7. Let it sit for 5 minutes before serving. Serve warm or chill in the refrigerator.