Milk rice pudding
- 250 g round grain rice
- 900 ml milk
- 1 cinnamon quill
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
In a large bowl, melt sugar in milk. Add the cinnamon quill. Add rice and stir. Let the rice soak / simmer.
When the rise is almost done (make sure the rice grains are no longer rough on the inside), there will be some remaining fluid that has not been absorbed by the rice.
Remove the cinnamon quill. Sieve two teaspoons of cornstarch into the bowl with the cooked rice and stir briefly until the excess liquid thickens into cream.
Add ground cinnamon and vanilla aroma, and stir.
Tip: Sprinkle with powdered cocoa or chocolate shavings to taste.
||open glass ovenware PYREX
This is an automatic programme. The oven automatically sets all parametres.