short-grain rice (such as Arborio)do not use brown rice~¾ cupsest.
vanilla extractor vanilla bean paste1 tsp
ground cinnamonto taste; alternatively simmer cinnamon sticks in the milk from the start¼ tsp
raisinsoptional, add if desired1/3 cups
Steps
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1
In a large pot, combine the whole milk, granulated sugar, and a pinch of salt. Bring to a boil over medium-high heat.
2
While the milk heats up, rinse the rice to remove any dust or debris.
3
As soon as the milk boils, reduce the heat right away to prevent it from boiling over. Stir in the rice, then lower the heat further to a gentle simmer.
4
Partially cover the pot and simmer for 25–30 minutes, stirring frequently to prevent clumping, until the rice is floating freely in a thickened, sweetened milk mixture.
5
Once the rice has thickened nicely, stir in the vanilla extract, and add cinnamon to taste, keeping in mind the pudding will continue to thicken as it cools—so don't overcook the rice.
6
Customize with optional add-ins like raisins, cardamom, orange zest, or diced mango to make the pudding your own.
7
Continue cooking to your desired thickness, then serve warm or let cool. Store in an airtight container in the fridge for 3–4 days, or freeze for up to two months.
PrimedTableBETA
