Rice pudding with vanilla and cinnamon is the most wonderful dessert available. The pudding is tender and aromatic. Such a simple but delicious delicacy will be an excellent alternative to the usual rice porridge for breakfast or afternoon tea.
Cook: 3 hours 50 mins
Servings: 4
Ingredients
Milk – 1 l Round grain rice – 100 g Sugar – 150 g Starch – 1.5 tablespoon. Vanillin – 1/3 teaspoon Ground cinnamon – 1/2 teaspoon
Directions
We wash the rice thoroughly and fill it with 1 cup of boiling water. We leave for 1 hour.
We send the rice along with water to a saucepan, put it on heating, and cook over moderate heat for about 10 minutes.
Then pour in the milk and bring to a boil. We make sure that the milk “does not run away”.
Add sugar and vanillin to the saucepan. Cook under a slightly open lid on minimal heat, stirring occasionally, for about 30 minutes.
In a separate container, dilute the starch in 50 ml of cold water.
Introduce starch in a thin stream into the milk-rice mass. Stirring, cook for 3 minutes.
We spread the mass on bowls and let cool completely.
Sprinkle with cinnamon and refrigerate for 2-3 hours.
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Ingredients
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