RICE PUDDING
DIRECTIONS
1. Over medium-high heat, bring rice, water, and salt to a boil.
2. Simmer, covered, for about 15 minutes, or until water is absorbed.
3. Add the sugar and milk, stirring constantly, and simmer, uncovered, over medium heat for 30 to 40 minutes.
4. When the rice and milk combine to form a thick, porridge-like consistency, the pudding is done.
5. If you overcook the custard, it will cool down solid rather than creamy.
6. Turn off the heat and whisk in the vanilla.
7. Transfer to a cup or basin.
8. If you’d like, you can top with some cinnamon.
9. COVER the surface immediately with plastic wrap “IF” you choose not to have a skin.
10. COOL.
COMPOSITION
Either 3/4 cup long grain rice or 3⁄ cup medium grain rice
One and a half cups of water
1/4 teaspoon of heaped salt
Four cups full-fat milk (I use 2%)
1/2 cup sugar
1⁄2 teaspoon vanilla
cinnamon