Creamy rice pudding

Ingredients for 4 servings:

• 1 liter whole milk, 3.5% fat
• 100 g rice pudding
• 2 tbsp sugar
• 2 packets of vanilla sugar
• 2 pinches of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

for cold consumption

Bring the milk to a boil, add the rice, reduce the heat to level 2, and stir thoroughly with a whisk for the next few minutes to prevent sticking. The whisk is important because the rice starch needs to separate from the rice grains; this will later act as a binding agent. The rice then needs to simmer for 40 minutes, stirring thoroughly with a whisk every 10 minutes. After 35 minutes, add the remaining ingredients and mix well. After 40 minutes, remove the rice pudding from the heat. The rice pudding will still look quite runny, but this will improve as it cools. Allow the rice pudding to cool completely, then refrigerate it. When the rice pudding is really cold, it will have the same consistency as the commercially available product. Note: This recipe is only suitable for cold consumption, as heating it will lose its binding properties and make the rice pudding too runny. Be careful when heating it or stirring it vigorously, as this will quickly make the rice pudding runny again.