Filling the Heirloom Desserts chapter of your recipe book
Ingredients
Serves 6
The Heart of the Pudding
1 cup (185 g) long-grain white rice (Carolina or Mahatma; not instant)
4 cups (960 ml) whole milk (full-fat; do not substitute skim)
½ cup (100 g) granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
¼ tsp fine sea salt
The Golden Crust
¼ cup (55 g) packed dark brown sugar (deep molasses flavor)
1 tbsp (14 g) unsalted butter, cut into tiny cubes
For Serving (Joye’s Touch)
Freshly grated nutmeg or cinnamon
Whipped cream or clotted cream
Optional: warm honey or stewed plums
