Rice Pudding

Instructions

1. Step 1

   Combine the rice, milk, and salt in the medium_saucepan.

   Ingredients used: 1.0 gr Salt, 150.0 gr Short-Grain White Rice, 1000.0 ml Whole Milk

   Cookware: medium saucepan, wooden spoon

2. Step 2

   Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring regularly.

   Timer: 5 min (fixed)

   Cookware: medium saucepan, wooden spoon

3. Step 3

   Reduce to low heat and cook until the rice is tender and the mixture is creamy, stirring frequently and scraping the bottom of the saucepan.

   Timer: 30 min (fixed)

   Cookware: medium saucepan, wooden spoon

4. Step 4

   Stir in the sugar and vanilla extract. Continue cooking over low heat until the sugar dissolves and the pudding thickens slightly.

   Timer: 5 min (fixed)

   Ingredients used: 75.0 gr Granulated Sugar, 5.0 ml Vanilla Extract

   Cookware: medium saucepan, wooden spoon

5. Step 5

   Remove the saucepan from the heat and let the pudding rest.

   Timer: 10 min (fixed)

   Cookware: medium saucepan

6. Step 6

   Divide the rice pudding among the serving_bowls and sprinkle with the cinnamon. Serve warm, or refrigerate and serve chilled.

   Ingredients used: 1.0 gr Ground Cinnamon

   Cookware: Serving bowls