Creamy, vanilla-scented, soothing, and satisfying, rice pudding is one of my all-time-favorite comfort foods. And I know I’m not alone. Just the mention of rice pudding elicits more “oohs,” “mmms,” and “aaahs” than other desserts seem to. (When I was testing recipes for this story, quite a few more neighbors than usual offered to come take the leftovers off my hands.)

Yet rice pudding can be downright awful when not made the right way. I have a few tricks for getting the creamiest results, including using medium-grain rice, milk (not cream), and a two-step stovetop cooking method where you cook the rice in milk and then stir in eggs to make a custard. After you’ve tried my经典的米饭布丁, use it as the springboard for delicious variations (see below). Try the姜汁焦糖焦糖米布丁and烤糙米布丁， 也。在保持丝般的稠度和奶油风味的同时，它们各自与传统的差异相比。

Eggs add rich flavor and custardy texture

大米布丁亚搏手机版官方中的成分很简单，但是一些重要的选择确保了最佳结果。中粒米饭扔掉适量的淀粉以使布丁变稠并使其乳脂状。同时，它可以通过烹饪而不会分裂而保持嫩，从而防止布丁变成糊状。我尝试过长粒米饭，但它并不能保持完整，淀粉含量较低，因此成品布丁的奶油较少。阿伯里奥（Arborio）和其他短粒rices甚至比中等谷物更淀粉，会产生浓密，粘稠的布丁，并保持过于牢固的咬合，无法获得光滑，柔软的结果。

对于甜美的布丁，我更喜欢牛奶而不是奶油，奇怪的是。米淀粉和轻轻煮的牛奶的结合产生了一个厚实的米饭布丁，掩盖了其不太丰富的牛奶底。我避免使用奶油，因为它会在米饭煮熟之前减少和变稠 - 浓密的耐嚼的布丁，结果是脂肪的口感。唯一的例外是烤糙米布丁，其中浓奶油和蒸发牛奶的结合可提供最光滑的质地（糙米需要更长的烘烤，这会导致牛奶破裂，并带有凝乳，水性的效果）。

当然，并非所有的米饭布丁都是蛋ust的，但是我喜欢在米饭变软后搅拌蛋黄的丰富性。布丁的颜色从鲜白色变为醇厚的黄色，而鸡蛋则增加了豪华的质地和更深的风味。

For silky, fluid pudding, slow cooking is key

米饭布丁在烹饪的两个阶段都需要低火。

当烹饪米饭和牛奶,煮轻轻地部件l the rice is tender and the milk is reduced. For the classic recipe, the mixture should measure 3-1/2 cups before you add the eggs. This measuring step might seem cumbersome, but it’s the best way to ensure fluid texture (at least until you’ve tried it a few times and you’re familiar with the cooked rice’s final consistency). If you find that you’ve cooked the rice down to less than 3-1/2 cups, add a little milk to make up the difference. The mixture may look a little soupy, but don’t worry: the pudding tightens as it cools, and if you let the milk and rice cook down any further, the pudding will be gloppy and stiff after cooling. (If you’ve ever made risotto and noticed how much stock it drinks up toward the end of cooking and as it sits, you’ll know what I mean.) The Baked Brown Rice Pudding, too, may look a little loose when you pull it out of the oven, but the pudding firms up as it cools.

添加蛋黄后，轻轻慢火煮，这样您就不会凝结蛋ust。您将通过将混合物立即返回蛋黄后，然后轻轻烹饪约两分钟，直到足够厚到足以涂上勺子的后部来做到这一点。增厚会很快发生，因此请继续观看以确保您不会过多地减少布丁或过高的热量烹饪，而是炒鸡蛋。

幸运的是，尽管您所有的预防措施，但很容易放松米饭布丁。如果您已经添加了鸡蛋，并且在冷却后布丁还不够液体，请加入足够的奶油，以便布丁更松散，因为您会通过在食用前搅拌更多的库存来放松意大利调味饭。

经典米布丁的变化

这些变化都是基于经典的米饭布丁recipe. All serve four.