The stovetop version of the baked pudding is lighter and certainly easier. The one thing to watch is cooking the rice enough: rice left firm stays firm after chilling and cannot be put right. The starch consistency should not look thick in the pan, as it sets noticeably as it cools.
Ingredients
For the rice pudding
For the top
Method
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Cook the rice
Cook the washed rice in water over a low heat for 20 minutes, until it takes up the water and is completely soft.
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Add the milk
Add the milk, stir and bring to the point of boiling.
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Add the sugar
Add the sugar and cook, stirring, for 15 minutes.
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Slake the starch
Slake the cornflour in half a cup of cold milk and add it to the pan through a sieve.
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Thicken
Cook for 5 minutes, stirring constantly. Add the vanilla and take off the heat. The consistency should stay loose.
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Fill the dishes
Pour into dishes while hot.
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Chill
Once at room temperature, chill for at least 3 hours and scatter with cinnamon as you serve.
Tips
- Cook the rice until completely soft; firm rice cannot be put right after chilling.
- Always slake the starch in cold milk and pass it through a sieve, and no lumps remain.
- Scatter the cinnamon as you serve; put on early it draws moisture and leaves dark patches.
- To avoid a skin, press cling film onto the surface as it cools.
Nutrition
Values are per serving and approximate.