Ingredients
Original recipe: 4 small pudding bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 100 gDry short-grain white rice
- 250 mlWater
- 750 mlWhole milk
- 70 gSugar
- 10 gCertified gluten-free cornstarch
- 1 tspVanilla extract
- 1 tspFinely grated lemon zest
- ½ tspGround cinnamon
- ⅛ tspSalt
Make it
- Put the rice and water in a heavy saucepan. Bring to a simmer, cover and cook gently for 10 minutes, until most water is absorbed.
- Reserve 50 ml of the milk. Add the remaining milk, sugar and salt to the rice and simmer uncovered for 20–23 minutes, stirring frequently, until the grains are fully tender.
- Mix the reserved cold milk with the cornstarch. Stir it into the simmering rice and cook for 2 minutes, stirring, until lightly thickened.
- Remove from the heat and stir in vanilla and lemon zest. Divide between four shallow heatproof bowls and dust with cinnamon.
- Let steam subside for about 10 minutes, then refrigerate for at least 50 minutes. The pudding thickens further as it cools; keep refrigerated until 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.