UK · Sweet Dishes
Rice Pudding
Rice and milk, slowly simmered until the starch releases and everything turns thick and creamy.
Ingredients
- short-grain or medium-grain white rice200 g
- whole milk1000 ml
- water400 ml
- sugar60 g
- vanilla extract1 tsp
- butter1 tbsp
- salt1 pinch
- cinnamon0.5 tsp
Method
- 1Rinse the rice under cold water until the water runs fairly clear. This removes excess surface starch that would make the pudding gluey rather than creamy.
- 2Combine the rice, milk, water, sugar, and salt in a heavy-bottomed saucepan. Place over medium heat and bring to a gentle simmer, stirring regularly to prevent the milk from scorching on the bottom.
- 3Once it starts to simmer, reduce the heat to low. Cook uncovered for 35 to 40 minutes, stirring every few minutes. It's done when the rice is completely soft and the pudding has the consistency of loose porridge — it will thicken further as it cools.
- 4Remove from heat. Stir in the butter and vanilla extract. Taste and adjust sugar if needed.
- 5Serve warm, dusted with cinnamon. Or let it cool, cover the surface directly with cling film to prevent a skin forming, and refrigerate.