FYI: This recipe is for rice pudding to be served cold. If it is warm, it is a little too thin and would then have to be bound with a little pudding powder.
Put the butter in a relatively wide saucepan and let it melt. Now add the rice unwashed so that the starch is not washed off. Sweat the whole thing for about 1 minute while stirring. Now add all the milk and bring to the boil, stirring occasionally. Add salt. In the meantime, put another plate on the lowest flame. When the milk boils, let it boil for about half a minute while stirring and then move the pot to the other plate. Now simmer with the lid on for exactly 18 minutes. A small hill forms in the middle. Don`t stir in time! After 18 minutes, stir vigorously with the whisk and put the lid back on. Let simmer for another 18 minutes.
Now remove the pot from the plate and stir again. If you want to serve the rice pudding warm, you should now briefly turn the flame to the highest level and bring the rice pudding to the boil again. Dissolve about 1 teaspoon of pudding powder (vanilla or cream) in a sip of milk and stir into the rice pudding. Bring to the boil briefly and stir again for 1 minute. Then it thickens so that it can be served warm.
Otherwise just let it cool for half an hour without the lid and stir again so that no skin forms. Then put the lid back on and let it cool down. Now it`s the perfect consistency and it`s not stiff like tile adhesive.
I always cook the rice pudding without sugar because I will sweeten it afterwards anyway. I also think it tastes better that way. I prefer to eat it with cinnamon and sugar.
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