Creamy rice pudding: short-grain rice thickens it without cream or pudding mix

Tip: tap a step to mark it as done.

1. Cook the rice in water

   10 min

   Rinse the rice in a sieve. Place it in a heavy-bottomed pot, pour in the water, add the salt, and cook for about 5 minutes, until the water is absorbed.

2. Simmer in milk

   30 min

   Pour in the milk, add both sugars, and bring to a gentle simmer. Reduce the heat to the lowest setting and cook uncovered for about 30 minutes, stirring every 3 to 5 minutes, especially along the bottom. The pudding is ready when the rice is tender and the mixture is creamy.

3. Let thicken

   5 min

   Remove from the heat and let stand for 5 minutes. If the pudding is too thick, stir in a little milk.

4. Serve

   5 min

   Spoon onto plates, drizzle with melted butter, and sprinkle with powdered sugar and cinnamon. Use cocoa or fruit instead of cinnamon if desired.

Tip: Do not use long-grain rice; it will not release enough starch, leaving the pudding thin. Milk scorches easily, so use a heavy-bottomed pot and cook over the lowest heat.

This recipe was translated from the Slovak original: Krémová ryžová kaša na mlieku: guľatá ryža ju zahustí sama, smotanu ani puding netreba