Rice Pudding
A creamy pudding you can enjoy cold or hot.
Course: Breakfast
Cuisine: Greek
Servings: 6 bowls
Author: Joanna
- 4 cups Whole milk
- 0.5 cup short rain rice
- 0.5 cup sugar
- 2 tsn corn starch
- 1 tsn vanilla extract
- 1 tsn ground cinnammon (optional)
In a sauce pan bring 4 cups of water to a boil. Then add the rice and salt.
As soon as the rice becomes tender add three cups of milk and sugar.
Reduce heat to medium and let it broil for 10 -15 min stirring occasionally.
Meanwhile in another small sauce pan heat the remaining milk. When you can see a light stream of steam incorporate the vanilla extract and corn starch. Once it starts to transform into a pudding texture stir it in the rice mixture.
Divide into bowls depending on the desired size. Make sure you wet the bowls with cool water first.