Traditional rice pudding: the best recipe
How can I tell if my rice pudding is cooked enough?
Ingredients · Servings 4 people
- 120 g riz rond
- 100g caster sugar
- 75 cl whole milk
- 20 cl liquid cream
- 1 cinnamon stick
- 1 vanilla bean
- 1 pinch of salt
Method · 5 min
- In a saucepan, pour a liter of water with a pinch of salt and bring to a boil. Add the rice and let it cook for 3 minutes before draining. The aim is to clean the rice and remove any dust.
- Pour the milk and cream into a saucepan. Scrape the seeds from a vanilla pod and add them to the saucepan. Split a cinnamon stick lengthwise and add it along with the other ingredients. Bring to a boil.
- Pour the rice and sugar into the saucepan. Cook over low heat for 30 to 40 minutes, checking and stirring occasionally. Stop cooking when the rice is fully cooked and a little milk remains in the pan.
The grains should be very tender and the mixture creamy. It should remain slightly liquid at the end of cooking, as rice pudding continues to thicken as it cools.
How can I prevent rice pudding from sticking to the bottom of the pan?
Use a heavy-bottomed saucepan and a gentle heat. Stir regularly, making sure to scrape the bottom and sides of the pan with a spoon, especially towards the end of cooking when the mixture starts to thicken. Cooking at too high a temperature may cause the milk to stick.
