Fruited Rice Pudding

This stovetop rice pudding simmers long grain rice in skim milk with brown sugar and cinnamon until thick and creamy, then gets enriched with an egg yolk tempered in for extra body. It’s a lighter take on the classic, relying on slow cooking rather than heavy cream for its richness.

The brown sugar adds a caramel warmth that plain white sugar can’t match, and tempering the egg yolk in slowly (stir some hot rice into the yolk first, then pour it back) prevents scrambling and gives the pudding a custard-like silkiness.

Topped with fresh nectarines and plums tossed in a little extra brown sugar, the fruit softens slightly and releases its juices into a natural syrup that soaks into each spoonful.

Kitchen Tips

• Stir the rice occasionally as it simmers to prevent sticking on the bottom. Skim milk scorches faster than whole, so keep the heat low.
• Temper the egg yolk properly. Rushing this step gives you scrambled bits floating in the pudding.
• The pudding thickens as it cools, so pull it off the heat when it’s slightly looser than your target consistency.
• Press plastic wrap directly onto the surface if chilling. This prevents that thick skin from forming on top.

Variations

• Swap nectarines and plums for fresh peaches, berries, or mango when they’re in season.
• Stir in a spoonful of orange zest or rosewater with the vanilla for a fragrant twist.
• Use coconut milk instead of skim for a dairy-free version with tropical richness.