Rice Pudding

Ingredients

• 4 1/2 cups (1080 ml) whole milk
• 1/4 cup (50 g) granulated sugar
• 1 pinch salt
• 3/4 cup (135 g) uncooked short-grain rice
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pour the whole milk into a heavy-bottomed saucepan large enough to allow stirring without splashing as the mixture gently simmers.
2. Step 2.Add the granulated sugar and pinch of salt, then warm over medium heat while stirring until the sugar dissolves completely.
3. Step 3.Stir in the uncooked short-grain rice and bring the mixture just to a gentle simmer rather than a vigorous boil.
4. Step 4.Lower the heat and cook uncovered for 25 to 30 minutes, stirring frequently across the base and into the corners.
5. Step 5.Watch the heat closely as the rice swells because milk catches easily, and scrape any film back into the pudding for extra creaminess.
6. Step 6.When the grains are tender and the pudding is slightly looser than desired, remove the pan from the heat because it thickens while resting.
7. Step 7.Stir in the vanilla extract and ground cinnamon until no streaks remain, then taste only after the pudding has cooled slightly.
8. Step 8.Rest for several minutes and serve warm, or chill with film touching the surface if a cold, thicker pudding is preferred.