The use of short-grain sticky rice (also called glutinous rice for its texture) makes this dish creamy without the need for whole milk, cream, or butter. Cook the rice in a rice cooker, and it's even easier! You can find this variety of rice in almost any Asian market, many natural foods stores, and increasingly in the international section of mainstream supermarkets.

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Recipe Summary

prep:
5 mins
cook:
40 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.

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  • Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.

  • Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.

  • Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.

Cook's Note:

I use Koda Farms(R) Sho-Chiku-Bai Premium Short Grain Rice, but any brand will do.

Nutrition Facts

376 calories; protein 9.3g 19% DV; carbohydrates 81.5g 26% DV; fat 1.4g 2% DV; cholesterol 33mg 11% DV; sodium 160.4mg 6% DV. Full Nutrition
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