Creamy milk rice vanilla (Print Version)
# Ingredients:
→ Ingredients
01 -
1 vanilla pod
02 -
90g sugar
03 -
1.5 L whole milk
04 -
180g round dessert rice
# Instructions:
01 -
Bring a large pot of salted water to a boil, toss in the rice, and let it cook for 5 minutes. Drain the water and set the rice aside.
02 -
Pour the milk into a big pot. Take the vanilla pod, split it open, and scrape out the seeds with a small knife. Mix the seeds and the pod in the milk, then warm it on medium-low heat.
03 -
When the milk starts to steam, stir in the rice you set aside earlier. Cook it on low heat, stirring now and then, for about 45 minutes to an hour. The rice should get soft, and most of the milk will soak into it (leave some milk; it shouldn't dry out!).
04 -
Toward the end of cooking, stir in the sugar. Let it cook a few minutes longer. You'll know it's done when the mix starts to look creamy, and the rice peeks just a little above the liquid. It'll thicken up more as it cools.
05 -
Take the split vanilla pod out and let the dessert cool. If you'd like to serve it in small dishes, pour it into them while it's still warm and on the runny side. Enjoy it warm or slightly cooled.
# Notes:
01 -
You can pick between granulated sugar or brown sugar—whichever you prefer.
02 -
A film might form at the bottom of the pot while cooking—totally normal. Just leave it alone.