Creamy Broiled Rice Pudding Recipe

Creamy Broiled Rice Pudding Recipe – Grandma’s recipe for an incredible rice pudding! Unbelievably creamy on the inside with a pleasantly blistered, broiled top on the outside.

Servings: 8


1 cup (7oz/ 200g) uncooked short grain rice, rinsed until water runs almost clear
2 liters/ 2.1 quarts whole milk, preferably fresh buffalo
1 cup (7oz/ 200g) granulated sugar
2 teaspoons cornstarch
1/2 cup (118ml) heavy whipping cream
2 packets vanilla sugar or 1/2 teaspoon vanilla extract
2 pieces mastic, ground into fine powder (optional, but highly recommended)


In a large saucepan, over medium-high heat, bring the milk to a rolling boil. Turn off heat and keep near. Measure out 1/4 cup of the milk and reserve aside.

In another medium saucepan, place the rice and add 2 ladlefuls of the warm milk over it. Gently simmer together over medium-low heat, stirring constantly until most of the milk is absorbed. Just like making risotto.

Add in another ladleful of the milk, stirring constantly, until mostly absorbed. Continue the process of adding the milk, one ladleful at a time, stirring constantly until each addition is mostly absorbed, until you use up half the amount of the milk quantity. Don’t rush the process and be patient with its slow, gentle cooking; its the key for ultra creamy results.

At this point, add in the sugar and stir until dissolved and the rice absorbs most of the liquid.

Finish up the remaining milk, adding one ladleful at a time, stirring constantly until each addition is mostly absorbed. Cook until you use up all the milk and the rice is creamy and cooked all the way through. The cooking process should take about 35 to 40 minutes.

Combine the cornstarch with the reserved 1/4 cup milk until well blended. Pour the cornstarch mixture over the rice pudding, simmer, stirring constantly until the rice mixture thickens slightly; about 1 minute.

Add in the heavy whipping cream. Stir well until just combined.

Turn off the heat and stir in the vanilla and mastic powder (if using).

Transfer the rice pudding to a 2-quart baking dish and allow to rest, uncovered, until the steaming subsides. Meanwhile, preheat the broiler.

Place the baking dish under the broiler until the surface is spotty brown, about 5 minutes. Keep a close eye on it and be careful not to burn it.

Cool slightly before serving. Serve warm or at room temperature. Store leftovers in the refrigerator, then reheat individual servings in the microwave.


Feel free to flavor the rice pudding according to your liking. You could add cinnamon instead of the mastic and/or fold raisins or nuts in the end.


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