Traditional Rice Pudding
Ingredients
- 180 gWhite rice (raw)
- 1 LWhole milk (liquid)
- 80 gWhite sugar (powdered)
- 1 pcVanilla bean (split and scraped)
- 30 gUnsalted butter (in small pieces)
- 1 pinchGray sea salt (plain)
- 180 gSushi rice (short grain)
Method
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.
- 1
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
Split the vanilla bean in half, scrape the seeds. Put the milk, vanilla, and salt in a pan. Bring to a simmer.
- 3
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
Off the heat, add the sugar and butter. Mix gently. The butter adds shine and a silky texture on the palate.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Add a splash of cold milk before reheating to loosen the cream.
