Chef John’s Classic Rice Pudding Recipe

Place the rice, salt, and water into a saucepan.

Bring to a boil over medium-high heat.

Reduce the heat to low, cover, and cook for 20 minutes until tender.

Remove from the heat; then add in the sugar and milk.

Stir with a whisk for 2 to 3 minutes until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture.

Place the pan over medium heat, stirring frequently for 8 to 10 minutes until it reaches the desired of level of doneness.

Remove from the heat, then add in the vanilla and cinnamon.

Very quickly whisk in the egg yolk, then whisk for about 1 minute.

Add the butter and dried cherries, then stir thoroughly.

Transfer the warm pudding to serving dishes.

Cool to room temperature, then cover and refrigerate for 3 to 4 hours until thoroughly chilled.

Serve, and enjoy!