Stovetop Rice Pudding

Instructions

1. Rinse the short-grain white rice under cold running water until the water runs clear to remove excess starch.
2. In a heavy-bottomed saucepan, combine the rinsed rice, whole milk, and fine sea salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
3. Reduce the heat to low and cook uncovered, stirring frequently, until the rice is tender and the mixture thickens, about 30-35 minutes.
4. In a small bowl, whisk together the egg yolks and granulated sugar until pale and smooth.
5. Temper the egg yolks by gradually whisking in a ladleful of the hot rice mixture to the yolks, stirring constantly to avoid curdling.
6. Slowly pour the tempered yolk mixture back into the saucepan with the rice, stirring constantly over low heat until the pudding thickens further to a creamy consistency, about 3-5 minutes. Heat should not exceed 175°F (79°C) to prevent scrambling the eggs.
7. Remove the saucepan from the heat and stir in the vanilla bean paste and unsalted butter until fully incorporated and the pudding is silky.
8. Let the pudding cool slightly for about 5 minutes; it will thicken more as it cools. Serve warm or at room temperature.