Ingredients:

  • 3/4 cup (150g) short-grain white rice
  • 2 cups (480ml) water
  • 4 cups (960ml) whole milk
  • 1/3 cup (65g) granulated white sugar
  • 1/4 tsp (1.5g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (1g) ground cinnamon
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. Rinse the rice. Run the 150g of short grain white rice under cold water until the water runs clear. Note: This removes excess surface starch so the pudding doesn't become gluey.
  2. Initial boil. Place the rinsed rice in your saucepan with 480ml (2 cups) of water.
  3. First simmer. Bring to a boil, then immediately drop the heat to low, cover, and simmer for 15 minutes until the water is mostly absorbed.
  4. Add the base. Stir in the 960ml of whole milk, 65g of granulated white sugar, and 1.5g of fine sea salt.
  5. Gentle heat. Increase heat to medium just until you see a gentle simmer, then immediately drop it back to low.
  6. The slow thicken. Cook uncovered, stirring every few minutes, for 20-30 minutes until the pudding thickens to a porridge like consistency.
  7. Final aromatics. Remove the pot from the heat entirely.
  8. The gloss finish. Stir in the 5ml of pure vanilla extract, 1g of ground cinnamon, and 14g of unsalted butter until the mixture is glossy and smooth.