“I cannot believe I finally found this recipe! My grandma would make these for holiday parties when I was a girl and I would sneak as many as I could without being discovered. A true guilty pleasure and my heart is so happy to be able to make them again. I definitely hadn’t forgotten how tasty they were! ” Recipe in (c.o.m.m.e.n.t ). – Page 2

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

Joye’s Pro Tips
Rinse the rice until the water runs clear for a silkier pudding

Room-temperature egg matters—cold eggs can curdle

Dark brown sugar > light for balance and depth

Step-by-Step Instructions
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