Rice Pudding With Cinnamon

Instructions

1. Step 1

   Combine the rice, milk, and salt in the saucepan. Bring to a gentle simmer over medium heat, stirring often.

   Ingredients used: 1.0 gr Fine Salt, 150.0 gr Rice, 960.0 ml Whole Milk

   Cookware: saucepan, wooden spoon

2. Step 2

   Reduce to low heat and cook, stirring frequently, until the rice is tender and the mixture is creamy and still slightly loose.

   Timer: 35 min (fixed)

   Cookware: saucepan, wooden spoon

3. Step 3

   Stir in the sugar, ⅞ tsp (2 gr) cinnamon, butter, and vanilla extract. Continue cooking over low heat until the sugar dissolves and the pudding is glossy.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Granulated Sugar, 2.0 gr Ground Cinnamon, 15.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: saucepan, wooden spoon

4. Step 4

   Remove the saucepan from the heat and let the pudding rest; it will thicken as it stands.

   Timer: 10 min (fixed)

   Cookware: saucepan

5. Step 5

   Divide the pudding among serving bowls and sprinkle with the remaining ⅜ tsp (1 gr) cinnamon. Serve warm, or cool and refrigerate before serving chilled.

   Ingredients used: 1.0 gr Ground Cinnamon

   Cookware: serving bowl