Ingredients:

  • 1/2 cup (100g) short-grain white rice
  • 4 cups (950ml) whole milk
  • 1/4 tsp (1.5g) fine sea salt
  • 1/3 cup (65g) granulated sugar
  • 2 tbsp (28g) unsalted butter
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Rinse the short-grain white rice under cold water for 30 seconds, then drain.
  2. Place the rinsed rice and 1/4 tsp fine sea salt into a heavy-bottomed saucepan.
  3. Pour in 4 cups whole milk and bring the mixture to a gentle simmer over medium heat.
  4. As soon as small bubbles form around the edges, reduce the heat to low. Cover the pot partially and simmer for 20–25 minutes, stirring every 5 minutes to prevent sticking, until the grains are translucent and the liquid has reduced to a creamy consistency.
  5. Stir in 1/3 cup granulated sugar and 2 tbsp unsalted butter.
  6. Continue to cook over low heat for another 5 minutes, stirring frequently, until the sugar is melted and the pudding is glossy.
  7. Remove the pan from the heat and stir in 1 tsp pure vanilla extract.
  8. Serve warm or chilled, garnished with ground cinnamon.