Ingredients
Pudding
- 120 g short-grain white rice
- 400 ml water
- 1 liter whole milk plus a little to loosen if needed
- 60 g sugar
- 1 cinnamon stick
- 2 thin orange peel strips minimal white pith
- 1/8 tsp fine salt
- 1/4 tsp ground cinnamon optional, for serving
Equipment
- Heavy 3-quart saucepan
- Wooden spoon
- Vegetable peeler
- Food thermometer for reheating
Instructions
Simmer the pudding
- Briefly rinse the rice and drain. Put it in a heavy saucepan with the water, cinnamon stick and orange peel. Bring to a gentle simmer and cook uncovered about 12–15 minutes, until the rice has softened and much of the water is absorbed.
- Add the milk and salt. Return to a gentle simmer and cook for about 20 minutes, stirring regularly across the bottom so the milk does not scorch.
- Stir in the sugar and cook 5–10 minutes more until the rice is fully tender and the liquid lightly coats the grains. Keep it looser than the final serving texture; add a little milk if it is becoming stiff before the rice is tender.
- Remove the cinnamon stick and peel. Stand for 10 minutes, stir and divide among six bowls. Add optional ground cinnamon. For chilled servings, transfer promptly to shallow containers and refrigerate rather than cooling the entire pot on the counter.
Nutrition
Calories: 220kcalCarbohydrates: 35gProtein: 7gFat: 6gFiber: 0.3g
Video
Notes
Estimated nutrition per one-sixth of the pot, based on dry white rice, whole milk and all measured sugar; extra loosening milk and optional cinnamon are excluded. Contains milk.
Illustrative ingredient budget: rice $0.40, milk $2, sugar $0.15 and cinnamon/orange $1.05. Local prices vary; energy excluded.
Video credit: Cooking Con Claudia. Her rice pudding uses long-grain rice, vanilla and cornstarch. This card uses short-grain rice, orange peel and no added starch, so its liquid ratio and finishing texture differ.