Ingredients
Method
- Rinse the rice under cold water until the water runs mostly clear. Drain well.
- In a medium saucepan, add the rice and 2 cups of the milk. Cook over medium heat. Stir often so the milk doesn’t stick or burn.
- Once it starts to simmer, lower the heat. Let it cook for about 15–20 minutes until the rice is soft and most of the milk is absorbed.
- Add the remaining 2 cups of milk and the heavy cream. Stir well. Let it simmer gently for another 15 minutes. Keep stirring every few minutes.
- Add the sugar and a small pinch of salt. Stir until fully dissolved.
- In a small bowl, mix the cornstarch with 2 tablespoons of water. Stir until smooth.
- Slowly pour the cornstarch mixture into the pot while stirring constantly. Within a few minutes, the pudding will thicken and become creamy.
- Turn off the heat. Stir in the vanilla extract.
- Pour into serving bowls. Let it cool slightly, then serve warm or chill in the fridge for at least 2 hours.
- Top with pistachios, cinnamon, coconut, or raisins before serving.
Notes
Use full-fat milk for the best texture. Low-fat milk makes it thinner.
• Stir often. Milk can burn quickly at the bottom of the pot.
• The pudding thickens more as it cools. If it gets too thick, stir in a splash of warm milk before serving.
• You can reduce the sugar slightly if you prefer a lighter sweetness.
• For a baked version, pour into an oven dish after cooking and bake at 375°F for about 10–15 minutes until the top lightly sets.
• Stir often. Milk can burn quickly at the bottom of the pot.
• The pudding thickens more as it cools. If it gets too thick, stir in a splash of warm milk before serving.
• You can reduce the sugar slightly if you prefer a lighter sweetness.
• For a baked version, pour into an oven dish after cooking and bake at 375°F for about 10–15 minutes until the top lightly sets.