21 Club Rice Pudding

This 21 Club rice pudding recipe comes straight from the kitchen of the 21 Club, a legendary New York restaurant. It's a simple dessert that gets its luxurious texture from a slow simmer of milk and heavy cream with long-grain rice. The vanilla and sugar infuse the rice as it cooks, and a thin layer of whipped cream is broiled on top until it turns a light golden brown. The result is a creamy, comforting pudding that feels like a special treat.

Why You’ll Love This Creamy Rice Pudding

• The slow simmer over low heat lets the rice absorb the cream and milk, giving you a pudding that's velvety and rich without any effort.
• The broiled whipped cream topping adds a caramelized, slightly toasty layer that contrasts with the cool, creamy pudding underneath.
• It's a copycat recipe from a famous restaurant, so you can enjoy a taste of the 21 Club at home.

Key Ingredients for Authentic 21 Club Rice Pudding

• Heavy cream gives the pudding its signature richness. You can substitute half-and-half for a lighter version, but the texture won't be as velvety.
• Long-grain rice holds its shape while absorbing the liquid, so the pudding stays creamy rather than mushy. Basmati or jasmine work well too.
• Egg yolk thickens the pudding and adds a subtle custard flavor. Make sure to temper it by stirring a little of the warm pudding into the yolk before adding it back.

Tools You’ll Need for 21 Club Rice Pudding

• A heavy saucepan to distribute heat evenly and prevent scorching.
• Individual earthenware crocks or a soufflé dish for broiling and serving.
• A whisk for stirring the egg yolk into the pudding smoothly.

Tips for Making the Best 21 Club Rice Pudding

• Use a heavy saucepan to keep the milk and cream from scorching on the bottom.
• Keep the flame very low and keep the lid on while simmering. This lets the rice cook slowly and evenly without stirring too often.
• Let the pudding cool slightly before stirring in the egg yolk. If it's too hot, the yolk will scramble.
• Watch the broiler closely. The whipped cream topping browns quickly, and you want just a light golden color.
• For extra warmth, sprinkle a little freshly grated nutmeg over the top just before serving.

Variations to Try for This Classic Rice Pudding

• Swap the long-grain rice for short-grain or Arborio to get a creamier, almost risotto-like texture.
• Stir in a handful of raisins or dried cherries after the rice is tender for a fruity twist.
• Use full-fat coconut milk and coconut cream instead of dairy for a dairy-free version that's still rich.
• Add a pinch of ground cardamom or a teaspoon of orange zest along with the vanilla for a different flavor profile.

What to Serve with This Creamy Rice Pudding

• Top with a sprinkle of cinnamon or nutmeg for extra warmth.
• Add a few fresh raspberries or sliced strawberries for a bright, tart contrast.
• Drizzle with caramel or butterscotch sauce if you like it sweeter.
• Pair it with a strong cup of coffee or a small glass of amaretto for a grown-up finish.

How to Store Leftover 21 Club Rice Pudding

Leftover rice pudding keeps well in the fridge. Transfer it to an airtight container and store for up to 4 days. The pudding will thicken as it chills, so let it sit out for 10 minutes or so before serving if you prefer a softer texture. The broiled cream topping will lose its crispness, but the flavor stays delicious.

Freezing Tips for 21 Club Rice Pudding

If you want to make this ahead, you can freeze the pudding before adding the whipped cream topping. Let it cool completely, then spoon it into a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight, then broil the whipped cream topping just before serving. The texture will be a little softer after freezing, but it's still a great make-ahead option.

Source recipe: 21 Club Rice Pudding (SnapChef ID c6ed17ac-3dc8-424b-8382-4d9a41b4fc37). Nutrition is estimated per serving.

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21 Club Rice Pudding

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Prep Time

20 min

Cook Time

1 h 45 min

Total Time

2 h 5 min

Servings

8 servings

Calories

473 kcal

Scale: 1x2x3x · − 8 servings +

US Metric

Cook Mode

Ingredients

Copy list

• 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

Directions

1. 1
   In a heavy saucepan, combine the milk, cream, salt, and 3/4 cup sugar, and bring to a boil. Stirring well, add the rice.
2. 2
   Allow the mixture to simmer gently, covered for 1 3/4 hours over a very low flame, until the rice is soft.
3. 3
   Remove from the heat and cool slightly.
4. 4
   Blending well, stir in the remaining 1/4 cup sugar and the egg yolk. Allow to cool a bit more.
5. 5
   Preheat the broiler.
6. 6
   Stir in all but 2 tablespoons of whipped cream and add the vanilla; pour the mixture into individual earthenware crocks or souffle dish.
7. 7
   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.
8. 8
   Chill before serving.

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Nutrition Facts per serving · estimated

Amount per serving

Calories 473 kcal 24% DV

Protein 6 g 12% DV

Total Fat 28 g 36% DV

Total Carb. 47 g 17% DV

Sugars 31 g

Sodium 221 mg 10% DV

% Daily Values are based on a 2,000-calorie diet (FDA).