I like to make my rice pudding the day before, or at least 6 hours before we eat it. The additional time makes the pudding richer and creamier. When my sons were small it was one of their favorite after-school snack. They enjoyed it cold, right out of the refrigerator. My grandma liked hers at room temperature, I do too. No matter how you like it, I hope you enjoy this traditional Salvadoran dessert. Recipe and photo from my cookbook Delicious El Salvador.
1½ cups uncooked white rice
6 cups water
2 egg yolks
1½ cups granulated white sugar
¼ teaspoon salt
1 cinnamon stick
2½ cups milk
½ cup heavy cream
1 teaspoon vanilla extract
In a medium saucepan, soak the rice in the water for 1 hour before cooking. Do not discard this water.
In a small bowl beat the egg yolks well, cover and set aside.
Over medium to high heat, using the same saucepan, bring the rice and the water to a full boil, add and combine well the sugar, salt, and cinnamon. Reduce the heat to medium low, simmer uncovered for about 30 minutes, or until most of the water has been absorbed and the rice is tender.
Stir in the milk, cream, and vanilla extract; increase the heat to medium high and bring to a boil. Reduce the heat to medium low, cover, and gently boil for about 15 minutes, stirring every so often.
Take 2 tablespoons of the rice pudding, and quickly whisk into the egg yolks; this will temper the yolks to avoid curding when they come in contact with the boiling rice. Then very quickly add and whisk the egg yolks into the rice mixture. Continue cooking for 5 more minutes. Remove from the stove, serve hot or refrigerate for at least six hours before eating it, sprinkle some ground cinnamon on each serving. Enjoy!