Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 90 gShort-grain white rice, rinsed
- 250 mlWater
- 1000 mlWhole milk, divided
- 100 gSugar
- 20 gCornstarch, certified gluten-free
- ⅛ tspFine salt
- 1 tspVanilla extract, gluten-free
Make it
- Put the rice and water in a heavy saucepan. Simmer for 12–15 minutes until the rice is almost tender and most water is absorbed.
- Reserve 100 ml milk. Add the remaining milk, sugar and salt to the rice and simmer gently for 15–20 minutes, stirring frequently, until the rice is soft.
- Whisk the cornstarch into the reserved cold milk. Stir into the pudding and simmer for 2 minutes until lightly thickened. Remove from the heat and add the vanilla.
- Heat the oven to 220°C/425°F. Divide the pudding among six ovenproof 250-ml ramekins and set them on a rimmed tray. Bake on an upper-middle rack for 12–18 minutes, until patches of the surface are browned; watch closely near the end.
- Cool for 15 minutes, then cover and refrigerate for at least 2 hours before serving.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.