Creamy rice pudding
Preppy Kitchen · ♥ 12.2K likes · 461.3K views · 5 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4½ cup whole milk
- 50 g granulated sugar
- salt
- rice
In a large pot combine the whole milk, granulated sugar and a pinch of salt. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
When it boils, reduce the heat at once so it does not boil over. Stir in the rice, reduce to a low simmer and partially cover.
- 1 tsp vanilla extract or vanilla bean paste
- ¼ tsp cinnamon
Do not overcook; it thickens as it cools. Stir in the vanilla and the cinnamon.
Vanilla, cinnamon and other flavours
Variation: cook cinnamon sticks in the milk from the start; or add cardamom, orange zest, a third of a cup of raisins or other dried fruit, or bits of mango.
Cook to the desired thickness. Serve warm or cooled. Keeps three to four days refrigerated in an airtight container, or up to two months frozen.
Thickness, serving and storing