My rice pudding

Ingredients for 8 servings:

• 200 g rice pudding, washed once
• 500 ml water
• 750 ml whole milk
• 200 ml cream
• 5 tbsp powdered sugar
• 1 tbsp vanilla sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Wash the rice pudding. I only do this once. Then simmer the rice and water gently over low heat until the water has almost evaporated. This can take up to 20 minutes. Add the milk to the rice and continue simmering over very low heat. Again, simmer until the rice has almost absorbed the milk. This can take up to 30 minutes or longer. Time is less important than the consistency of the mixture. It should be creamy, like a risotto. Combine the cream, powdered sugar, and vanilla sugar and add to the rice. Mix everything well and cook briefly, about 1-2 minutes. Then pour into appropriate containers. It’s very important that the sugar is added last, otherwise the rice won’t cook properly. This recipe makes about 8 servings of 250 ml rice pudding. It’s just sweet enough that you can easily add cinnamon and sugar. As the pudding cools, the sweetness will disappear a little. This rice pudding tends to be a bit firmer when it cools, but that’s exactly how I like it. The rice here is wonderfully cooked and has the perfect consistency for us.