There’s something about rice pudding that makes it transient, surpassing time. Seriously, it’s been around longer than we can remember. And while it’s not the shining star like chocolate pudding, it has its die-hard following. So, when I came across a variation of rice pudding, I knew I had to try it. Whipped Rice Pudding is a vintage recipe with some serious staying power.

Part mousse, part pudding, part hearty dessert makes this rice pudding something different. Generally, I’ve only seen whipped pudding with tapioca pudding, but I wanted to try and use rice pudding. The risk paid off, this rice pudding doesn’t disappoint. Here, the rice and the egg yolks give this dessert a rich base, while the whipped egg whites give it an airy and sublime texture.

For the recipe, I used a simple rice pudding base which is rich with whole milk and egg yolks. Vanilla and almond extracts flavor the pudding with a subtle but floral flavor that lightens the pudding amidst the other ingredients. To ensure a smooth and creamy consistency, I strained the pudding, removing any curdled bits of eggs.

When the pudding is still warm, I added the rice. I used instant short-grain rice that you cook in the microwave, it honestly cuts the prep time in half. For rice pudding, I prefer to use short-grain rice. Short-grain rice has more natural starch which adds to the lush thickness of the pudding.

While most whipped pudding recipes simply call for folding it into freshly beaten egg whites, I wanted to make it safer to eat. Following the procedures for a 7-minute frosting, I whipped the egg whites with sugar in a bowl set over boiling water.

Why go through the hassle? In the vintage whipped pudding recipes I came across, the egg whites are simply beaten raw and added to the pudding, However for this recipe I didn’t want to take chances by adding raw eggs. I cooked the egg whites with sugar in a bowl set over a pot of simmering water. This pasteurization step removes any risk of food-borne illness. Once the egg mixture is cooked I removed the bowl from the heat and whip it with a stand or hand mixer.

Dumping all of the egg whites into the chilled rice pudding would ruin all of the hard work I had put into whipping the egg whites, instead, I added them into three portions. The first third lightened the pudding and the next two additions fluffed the texture up.

If I’m not eating it right away, here’s what I do. First, I make the pudding base ahead of time and right before I’m going to eat it, I cook and whip up the egg whites.

Now this pudding doesn’t look like your classic rice pudding but don’t turn your back on it. Topped with cinnamon and nutmeg, I’ve found the pudding gets addictive, especially since its so light and easy to eat. With this Whipped Rice Pudding, the phrase “one bite and I’m in heaven” really rings true.