Ingredients:

  • 1 cup (200g) medium-grain white rice
  • 4 cups (960ml) low-fat milk
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp (1.5g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. Combine the base. Add the rice, milk, sugar, and salt to your saucepan. Note: Using a heavy pot prevents the milk from scorching.
  2. Initial boil. Bring the mixture to a gentle boil over medium heat. Wait until you see small bubbles breaking the surface.
  3. Lower the heat. Immediately turn the heat down to low. This is critical - if it boils too hard, the milk will evaporate too fast and the rice will stay hard.
  4. Simmer and stir. Cook uncovered for 20-25 minutes. Stir frequently, scraping the bottom corners until the mixture is thick and porridge like.
  5. Check the consistency. The liquid should be thick and creamy, not watery, but the rice should still hold its shape.
  6. Remove from heat. Take the pan off the burner completely.
  7. Add aromatics. Stir in the vanilla extract and ground cinnamon. Note: Adding vanilla at the end preserves its delicate flavor.
  8. Finish with butter. Fold in the unsalted butter and stir until it's completely melted and the Rice Pudding looks glossy.
  9. Cool and set. Let it sit for a few minutes before serving, or transfer to the fridge to chill.