Ingredients
Rice pudding
- 0.75 cup long-grain white rice about 150 g, rinsed and drained
- 2 cups water 480 ml
- 1 stick cinnamon about 3 inches
- 2 cups whole milk 480 ml
- 1 cup evaporated milk 240 ml; unsweetened
- 0.33 cup granulated sugar about 65 g
- 1 pinch fine salt
- 1 tsp vanilla extract
Equipment
- Heavy medium saucepan
- Fine-mesh sieve
- Wooden spoon
- Measuring cups and spoons
- Six shallow serving bowls
Instructions
Simmer and serve
- Rinse the rice in a fine-mesh sieve and drain. Put it in a heavy saucepan with the water and cinnamon stick. Bring to a gentle simmer, cover partly and cook for about 15 minutes, until the grains begin to soften and most water is absorbed.
- Add the whole milk, evaporated milk, sugar and salt. Stir across the bottom of the pan. Simmer gently, uncovered, for about 20 to 25 minutes, stirring often, until the rice is tender and the milk coats a spoon. Do not let the milk boil hard.
- Remove from the heat and take out the cinnamon stick. Stir in the vanilla, then rest for 10 minutes. Divide into six small bowls and serve warm.
- For chilled portions, divide into shallow containers and cool quickly; refrigerate within one hour and use within 24 hours. Reheat a portion only once until hot throughout, if desired.
Notes
This cinnamon-and-vanilla version contains milk and does not use condensed milk or raisins. Cooking time varies with pan and heat; leave the pudding slightly loose before resting. Cool any rice leftovers promptly, refrigerate within one hour and use within 24 hours.