Traditional Rice Pudding
Preparation time: 5 minutes
Cooking time: Approximately 30-45 minutes
Servings: 4-6
Ingredients
∙1 liter whole milk (ideally fresh)
∙1/2 cup Carolina or glacé rice AGRON POEMATA
∙1/2 cup sugar (you can adjust the amount)
∙1 cup water
∙1/4 teaspoon salt
∙1 cinnamon stick
∙1 teaspoon vanilla extract (or 1 vanilla pod)
∙Ground cinnamon, for sprinkling
Instructions
- Preparing the rice: Rinse the rice thoroughly under cold water until the water runs clear, then drain.
- Boiling with water: In a medium, heavy saucepan, place the rinsed rice, 1 cup of water, and salt. Bring to a boil, then lower the heat, cover, and simmer for 10-15 minutes, until almost all the water is absorbed.
- Add milk and sugar: Add the milk and cinnamon stick to the pot. Stir well and increase the heat to medium until it begins to simmer (not boil vigorously).
- Simmer: Lower the heat to low and simmer, stirring constantly with a wooden spoon for about 30-40 minutes. Continuous stirring is important to prevent the milk from sticking to the bottom and to make the pudding creamy.
- Final additions: When the mixture thickens and the rice is completely soft, remove from the heat. Remove the cinnamon stick and add the sugar and vanilla. Stir until the sugar dissolves.
- Serving: Divide the rice pudding into individual bowls. Allow it to cool slightly and sprinkle generously with ground cinnamon. You can enjoy it warm or cold from the refrigerator. If you want a thicker texture, you can add 1-2 teaspoons of cornflour dissolved in a little cold milk just before the end of cooking.
Enjoy!
