John Myers
Ingredients for 4 servings:
- 1 liter of milk
- 180 g rice pudding
- 10 g butter
- 1 pinch of salt
- 1 tsp pudding powder (vanilla or cream)
- 1 shot of milk
Instructions
Working time approx. 2 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 47 minutes
only perfect when cooled
FYI: This recipe is for rice pudding that should be served cold. Warm, it is a little too runny and would need to be thickened with a little custard powder. Put the butter in a fairly wide saucepan and let it melt. Now add the unwashed rice so that the starch is not washed off. Sauté the whole thing for about 1 minute while stirring. Now add all the milk and bring to a boil, stirring occasionally. Add salt. In the meantime, put another burner on the lowest heat. When the milk is boiling, let it simmer for about half a minute while stirring and then move the pan to the other burner. Now simmer with the lid on for exactly 18 minutes. A small mound will form in the middle. Do not stir during this time! After 18 minutes, stir vigorously with a whisk and put the lid back on. Let simmer for another 18 minutes. Now remove the pan from the heat and stir again. If you want to serve the rice pudding warm, briefly increase the heat to high and bring the rice pudding back to the boil. Dissolve about 1 teaspoon of pudding powder (vanilla or cream) in a splash of milk and stir it into the rice pudding. Bring to the boil briefly and stir for another minute. It will then thicken enough to be served warm. Otherwise, just let it cool uncovered for half an hour and stir again to prevent a skin from forming. Then put the lid back on and let it cool completely. It now has the perfect consistency and isn’t stiff like tile adhesive. I always cook the rice pudding without sugar because I sweeten it afterwards anyway. I also think it tastes better that way. I like to eat it best with cinnamon and sugar.
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