This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
I’ve never had rice pudding in my life. Korea is one of those rice countries, but they do not have rice pudding. They have rice porridge, but that’s completely different. Since I have no idea where there’s a place I can get rice pudding in Seoul, I decided to try making my own. I ended up modifying this recipe a bit.
Almond Rice Pudding
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked calrose rice
Pinch of salt
1/4 cup (50 grams) dark brown sugar
1 teaspoon of almond extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) sliced almonds
1. Boil the uncooked rice for about 7 minutes. Drain the rice of excess water.
2. In the saucepan, bring the milk, rice, and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
3. In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
4. Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the almond extract. Remove from heat and stir in the sliced almonds and cinnamon.
5. Serve warm or cold.
I really like this dish. I think I am now in love with rice pudding.