Vanilla Cinnamon Rice Pudding (Print version)
Short-grain rice releases starch as it cooks gently in milk, making this pudding creamy without cream or eggs.
# Ingredients:
Ingredients
01 -
150 g short-grain white rice
02 -
900 ml whole milk
03 -
200 ml water
04 -
70 g sugar
05 -
1 tsp vanilla extract
06 -
½ tsp ground cinnamon
07 -
¼ tsp salt
# Instructions:
01 -
Combine the rice, milk, water and salt in a heavy saucepan. Bring just to a gentle simmer over medium heat, stirring often.
02 -
Lower the heat and simmer very gently, uncovered, for 30–40 minutes. Stir frequently, reaching the bottom and corners of the pan so the rice does not stick.
03 -
When the rice is tender and the mixture is creamy but still loose, stir in the sugar and vanilla. Cook for another two minutes.
04 -
Remove from the heat and let stand for 10 minutes. Divide between six bowls and sprinkle with the cinnamon.
05 -
If the pudding thickens too much before serving, stir in a small splash of milk. Do not boil it hard to hurry the rice.
06 -
For leftovers, divide into shallow containers and cool quickly, ideally within one hour. Refrigerate and use within 24 hours. Reheat only once, adding a splash of milk, until steaming hot throughout.
# Good to know:
01 -
Allow 10 minutes resting or chilling time.