If you’re a fan of classic, comforting desserts, you’ll love this 21 Club Rice Pudding recipe. Hailing from the famous 21 Club in New York City, this creamy, indulgent treat is the perfect way to end any meal. The secret to its rich flavor and velvety texture lies in the combination of heavy cream and milk, which are slowly simmered with long-grain rice until tender and infused with vanilla and sugar. A lightly browned, whipped cream topping adds an extra layer of decadence, making this rice pudding a true showstopper.You can find more of their recipes in The ’21 Cookbook.
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Why this recipe works
- The combination of milk and heavy cream creates a luxuriously rich and creamy base for the rice pudding
- Simmering the rice slowly over low heat allows it to absorb the liquid and flavor, resulting in a perfectly tender texture
- The addition of egg yolk helps to thicken the pudding and adds a subtle richness
- Broiling the whipped cream topping creates a lightly caramelized surface that perfectly complements the creamy pudding beneath
Ingredients:
- Milk – Provides a creamy base and helps cook the rice
- Heavy cream – Adds richness and contributes to the pudding’s velvety texture
- Salt – Enhances the overall flavor of the dessert
- Vanilla – Infuses the pudding with a warm, aromatic flavor that complements the rice and cream
- Sugar – Sweetens the pudding and helps create a creamy consistency
- Long grain rice – Absorbs the liquid and flavors, creating a tender, creamy texture
- Egg yolk – Helps thicken the pudding and adds a subtle richness
- Whipped cream – Creates a light, airy topping that balances the rich pudding and adds visual appeal
How to Make 21 Club Rice Pudding:
- In a heavy saucepan, combine the milk, cream, salt, and 3/4 cup sugar, and bring to a boil. Stirring well, add the rice.
- Allow the mixture to simmer gently, covered, for 1 3/4 hours over a very low flame, until the rice is soft.
- Remove from the heat and cool slightly.
- Stir in the remaining 1/4 cup of sugar and the egg yolk until well blended. Allow to cool a bit more.
- Preheat the broiler.
- Stir in all but two tablespoons of whipped cream and add the vanilla; pour the mixture into individual earthenware crocks or a soufflé dish.
- After spreading the remaining whipped cream in a thin layer over the top, place the crocks or dish under the broiler until the pudding is lightly browned.
- Chill before serving.
Recipe Tip: For an extra touch of warmth and depth, try adding a sprinkle of freshly grated nutmeg to the rice pudding just before serving.
Be sure to check out the 21 Club Hamburger
Creamy 21 Club Rice Pudding
Ingredients
- 1 quart milk
- 1 pint heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup sugar
- 3/4 cup long grain rice
- 1 egg yolk
- 1 1/2 cups whipped cream
Instructions
- In a heavy saucepan, combine the milk, cream, salt, and 3/4 cup sugar, and bring to a boil. Stirring well, add the rice.
- Allow the mixture to simmer gently, covered for 1 3/4 hours over a very low flame, until the rice is soft.
- Remove from the heat and cool slightly.
- Blending well, stir in the remaining 1/4 cup sugar and the egg yolk. Allow to cool a bit more.
- Preheat the broiler.
- Stir in all but 2 tablespoons of whipped cream and add the vanilla; pour the mixture into individual earthenware crocks or souffle dish.
- After spreading the remaining whipped cream in a thin layer over the top, place the crocks or dish under the broiler until the pudding is lightly browned.
- Chill before serving.
Delicious! Only change I made was to use medium grain rice, as it turns out much creamier than with long grain! I also add dried cranberries (way better than raisins) & honey glazed pecans & walnuts. Yum!
This was very good!