Ingredients
- 1 cup long-grain white rice rinsed briefly
- 2 cups water
- 1 cinnamon stick plus ground cinnamon for serving
- 4 cups whole milk warmed
- 1/2 cup granulated sugar adjust to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Instructions
- Combine the rice, water, cinnamon stick, and salt in a wide heavy saucepan. Bring to a simmer, cover partially, and cook over low heat until the rice is tender and most of the water is absorbed, 15 to 18 minutes.
- Stir in 3 cups of the warm milk. Simmer uncovered over low heat for 18 to 22 minutes, stirring every few minutes and scraping the bottom and corners.
- Add the sugar, vanilla, and remaining milk. Continue cooking for 5 to 8 minutes, stirring often, until creamy but still loose enough to flow from a spoon.
- Remove the cinnamon stick. Divide among bowls and serve warm, or cool promptly and refrigerate. Sprinkle with ground cinnamon before serving.
Nutrition
Calories: 210kcalCarbohydrates: 38gProtein: 6gFat: 4gSodium: 85mgFiber: 0.5gSugar: 20g
Video
Notes
- The pudding thickens as it cools; remove it from the heat while it is still loose.
- Loosen chilled portions with a spoonful of milk.
- Nutrition is an estimate calculated from standard USDA ingredient data and will vary by milk and serving size.
