Sutlac Rice Pudding

Instructions

1. Step 1

   Put 100.0 gr rice in the mixing bowl, rinse until the rinse water runs nearly clear, then drain well and transfer the rinsed rice to the saucepan.

   Ingredients used: 100.0 gr Rice

   Cookware: mixing bowl, saucepan

2. Step 2

   Add 300.0 ml water to the saucepan and simmer over medium heat, stirring occasionally, until the rice is tender and the water is fully absorbed.

   Timer: 15 min (scalable)

   Ingredients used: 300.0 ml Water

   Cookware: saucepan — medium heat, wooden spoon

3. Step 3

   Preheat the oven to 220°C while the rice cooks.

   Timer: 15 min (fixed)

   Parallel with step: 2

   Cookware: oven — 220°C

4. Step 4

   Stir 850.0 ml milk and 125.0 gr sugar into the absorbed rice, then simmer over low-medium heat until the sugar dissolves and the mixture is steaming gently.

   Timer: 10 min (scalable)

   Ingredients used: 850.0 ml Milk, 125.0 gr Sugar

   Cookware: saucepan — low-medium heat, wooden spoon

5. Step 5

   In the mixing bowl, whisk 25.0 gr rice flour with 150.0 ml cold milk until smooth, then whisk it into the saucepan. Cook over low heat, whisking constantly, until thick enough to lightly coat the wooden spoon; remove from heat and whisk in 5.0 ml vanilla extract.

   Timer: 5 min (scalable)

   Ingredients used: 150.0 ml Milk, 25.0 gr Rice Flour, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, saucepan — low heat, whisk, wooden spoon

6. Step 6

   Pour the pudding into one 2 L oven-safe baking dish, sprinkle evenly with 25.0 gr sugar and 2.0 gr ground cinnamon, and bake at 220°C until the top is lightly caramelized and the edges are gently bubbling.

   Timer: 25 min (scalable)

   Ingredients used: 2.0 gr Ground Cinnamon, 25.0 gr Sugar

   Cookware: oven — 220°C, oven-safe baking dish, saucepan

7. Step 7

   Cool the pudding in the baking dish at room temperature until set, then serve at room temperature.

   Cookware: oven-safe baking dish