Traditional Rice Pudding

Tender rice grains bound by a smooth, coating cream. A layer of vanilla-infused milk on the surface, with the direct scent of a scraped bean.

• Prep time: 10 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 618
• Protein: 15 g
• Carbs: 103 g
• Fat: 16 g

Ingredients

• 180 g White rice ( raw )
• 1 L Whole milk ( liquid )
• 80 g White sugar ( powdered )
• 1 piece Vanilla bean ( split and scraped )
• 30 g Minimum butter sweet ( in small pieces )
• 1 pinch Gray sea salt ( plain )
• 180 g Sushi rice (short grain)

Instructions

1. Blanch the rice

   Place the rice in a pot of cold water. Bring to a boil for 2 minutes. Drain and rinse. This step opens the grain so it absorbs the milk better.

2. Infuse the milk

   Split the vanilla bean in half, scrape the seeds. Put the milk, vanilla, and salt in a pan. Bring to a simmer.

3. Slow cooking

   Pour the rice into the milk. Cook over very low heat, stirring regularly. The rice must stay submerged. It is ready when the rice is soft and the milk coats the spoon.

4. Final binding

   Off the heat, add the sugar and butter. Mix gently. The butter adds shine and a silky texture on the palate.

Chef's tips

• Do not rinse the rice too much after blanching, we want to keep some starch to bind the sauce.
• Always cook over very low heat: if the milk boils too hard, the grain hardens instead of melting.

Storage

Keeps for 3 days in the fridge. Add a splash of cold milk before reheating to loosen the cream.