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- Vanilla and Cinnamon Rice Pudding
Vanilla and Cinnamon Rice Pudding
Ingredients
Step by step process
Preparation
- 1
Rinse the rice under cold water until the water runs clear.
- 2
Split the vanilla pod lengthwise and scrape out the seeds.
Cooking
- 3
Pour the milk into a saucepan, add the vanilla seeds, empty pod and a pinch of salt. Heat over medium heat until almost boiling.
- 4
Add the rinsed rice, stir well and reduce the heat to the lowest setting.
- 5
Cook, stirring occasionally, for 30-35 minutes until the rice is completely tender and the pudding has thickened to a creamy consistency.
- 6
Remove the vanilla pod, add the sugar and butter, stir thoroughly and let simmer for another 2 minutes.
Serving
- 7
Divide the pudding into bowls or glasses.
- 8
Dust the surface of each portion with ground cinnamon to taste. Serve warm or chilled.
More tips:
For a thicker pudding, use less milk (700 ml), for a looser consistency, add an extra 50 ml.
The pudding is delicious cold too - it thickens further as it cools, so thin it out with a little cold milk if needed.
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Topic: Czech Cuisine
