米饭是最好的舒适食品。它不仅是甜美，丰富和诱人的 - 一种放纵的蛋ust，要加入一汤匙的奶油 - 也很容易制作。大米（长或短谷物）与全牛奶，糖，香草和肉桂结合在一起，煮至嫩。搅拌蛋黄，将布丁变稠到
luxurious consistency, while an extra splash of milk added during the last few minutes of cooking ensures creamy results. Refrigerate the pudding until chilled, then grab a spoon and dig in.

获取食谱：Best-Ever Rice Pudding

Need to Know

Cook the rice until tenderFor the best texture, make sure your rice is fully cooked. As it softens, stir it gently to keep the grains from breaking up.

Temper the eggsWhisking the yolks with a bit of the hot rice before adding the yolks to the pot gradually warms (tempers) them and prevents scrambling.

Add more milkA bit of extra milk added toward the end of cooking ensures that the pudding will have a velvety texture when chilled. (If you prefer warm rice pudding, omit this step. The warm temperature will keep the pudding plenty loose and creamy.)

Cool and coverRice pudding needs to cool completely before it’s refrigerated. To cool it quickly, put the just-cooked pudding in a bowl and set the bowl in an ice bath. Lay a piece of plastic wrap directly on the surface of the pudding to prevent it from forming a skin as it cools.
Although long-grain rice is the traditional star in rice pudding, you can use any white rice you have in your cupboard (except parboiled or precooked). Different varieties produce different results; these are our favorite options:

Tool Kit

Have these kitchen essentials on hand before you start the recipe:

• Liquid and dry measuring cups
• Measuring spoons
• 4-quart saucepan
• Paring knife
• Wooden spoon
•中等碗
• Whisk