Rice pudding made from parboiled long grain rice

Ingredients for 4 servings:

• some butter for sautéing
• 200 g long grain rice, parboiled
• 1,000 ml whole milk
• 1 tbsp, heaped wheat flour type 405
• 1 packet of vanilla sugar
• 3 tbsp sugar
• 1 pinch of salt
• some cinnamon if needed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian, no special rice pudding required

Briefly sweat the rice in a pan with butter (this step is optional, but it will give the rice pudding a certain flavor later). Take the tablespoon of flour and mix it with about 5 tablespoons of the milk and a pinch of salt in a separate bowl. This will be added to the milk later to give the rice pudding a creamy consistency. Heat the milk in a saucepan and add the sugar and vanilla sugar. Tip: The (fried) rice can also be added directly to the (still cold) milk. When the milk is boiling with the rice, add the milk-flour mixture, stirring constantly. Now let the whole thing boil, stirring occasionally as needed to prevent burning. The cooking time varies depending on the heat. Tip: I usually reduce the heat to low once it has boiled and let it simmer until the rice has absorbed most of the milk. If you let it cook the whole time, the cooking time will be reduced, but you’ll need to stir it more often. You can add cinnamon to taste. Note: I haven’t tried it with other long-grain rice, like basmati or jasmine rice, but it should work just as well.