Melt the butter in a larger saucepan and briefly toast the sugar in it. Add the milk and bring to the boil. Let the rice trickle in, turn the hotplate to the lowest setting and stir in the rice for about 40 minutes. Allow to swell in a closed pot. Stir occasionally.
At first the whole thing remains very fluid, so the risk of burning is not as great as with conventional preparation. After cooling, the consistency is the same as if you bought rice pudding.
Flavor variations:
Vanilla:
Cook a slit and scraped vanilla pod and the pulp.
Chocolate:
Caramelize the sugar in the butter until it is medium brown and stir in half of the milk until the caramel has dissolved. Then stir in the rest of the milk and 3 teaspoons of cocoa (real, not instant!). It may be necessary to add more sugar, depending on your taste.
Caramel:
Like chocolate milk rice, only without cocoa.
Fruit flavor:
Use only 3 tablespoons of sugar and stir 3 tablespoons of jam into the boiling milk as desired.
Ingredients
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